Risotto doesn’t have to take forever! This creamy Instant Pot Mushroom Risotto can easily be made in no time. It’s deliciously loaded with mushrooms and a creamy white wine sauce.
How to make this Instant Pot Risotto:
First, set the Instant Pot to Sauté on normal heat. Add 2 tablespoons of unsalted vegetable broth, onion, and garlic. Cook for 3-4 minutes, stirring occasionally or until onion is translucent.
Add the vegan butter and mushrooms and continue to sauté, stirring for another 5-6 minutes until the mushrooms are starting to get soft.
Next add the white wine, remaining 2 cups vegetable broth, rice, almond milk, salt and pepper. Stir and shut off the Instant Pot.
Then, set the Instant Pot to Manual for 6 minutes. Stir again and close the lid, making sure the lid is set to ‘Sealing’. Let Cook for 6 minutes. Meanwhile, you can blend the cashews.
When finished cooking, you can release the pressure by opening the vent or wait until it releases pressure naturally. Add the cashew powder, nutritional yeast and fresh lemon juice. Stir. Makes 6 (1 cup) servings. Add more salt to taste, if desired.
Looking for more delicious Instant Pot recipes? Try one of these…
- Instant Pot Mushroom Wild Rice
- Lentil Keema (with Instant Pot option)
- Instant Pot White Bean and Corn Soup
- Instant Pot Chipotle Black Beans (one of my most popular recipes)
Helpful Tools:
- Instant Pot– I’ve used both the 6 quart (older version) and a 2019 model of the 8 quart and both work great for this recipe.
- Santoku Knife– this is my all-time favorite knife for chopping vegetables.
- Zester– I use this tool for much more than just zesting lemons and limes. I also use it to mince garlic and ginger.
If you try this Instant Pot Mushroom Risotto, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Instant Pot Vegan Mushroom Risotto (Vegan)
Pin RateIngredients
- 2 cups + 2 tablespoons unsalted vegetable broth - divided
- 1 yellow onion - finely diced
- 4 cloves garlic - minced
- 1 tablespoon vegan butter
- 16 ounces mushrooms - baby bella or white cremini, diced
- 3/4 cup white wine - I use Chardonnay
- 1 1/2 cups Arborio rice
- 3/4 cup unsweetened almond milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup raw cashews - blended into fine powder (or add more for creamier taste)
- 3 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
Instructions
- Turn the Instant Pot to Sauté on normal heat. Add 2 tablespoons of unsalted vegetable broth, the diced onion, and garlic. Cook for 3-4 minutes, stirring occasionally or until onion is translucent.
- Add the vegan butter and mushrooms and continue to sauté, stirring for another 5-6 minutes until the mushrooms are starting to get soft.
- Add the white wine, remaining 2 cups vegetable broth, rice, almond milk, salt and pepper. Stir and shut off the Instant Pot.
- Set the Instant Pot to Manual for 6 minutes. Stir again and close the lid, making sure the lid is set to ‘Sealing’. Let Cook for 6 minutes. Meanwhile, you can blend the cashews.
- When finished cooking, you can release the pressure by opening the vent or wait until it releases pressure naturally. Add the cashew powder, nutritional yeast and fresh lemon juice. Stir. Makes 6 (1 cup) servings. Add more salt to taste, if desired.
Swami says
Any suggestion what to substitute for the onions and garlic!
Christin McKamey says
That’s a tough one. Onions and garlic are a bit part of the flavor. I would say maybe shallots in place of the onions, and just omit the garlic. I can’t say it would taste the same though. =)
CR says
Try garlic-infused olive oil in place of the vegan butter, or garlic chives (usually found in Asian markets). For the onion, try using regular chives or just the green parts of scallions. I can’t have onions or garlic, either, but find I can handle these options.
Christina says
Do you think I could use qunioa instead of rice?
Christin McKamey says
Hi Christina, I’m honestly not sure about this one. I’ve only used rice. But I would try it! =)
Maria says
I found it to be really tasty & I am usually not a big risotto fan. Thank you for the recipe! Is it ok if I feature it in my blog? (with the link here, of course).
Christin McKamey says
Yes of course. Thank you Maria! So glad you liked it! =)
LiseE says
This recipe looks really amazing! However, the calorie count seems off, only 83 calories for 1.5 cups?
Christin McKamey says
Hi Lise, thanks for the heads up! I found out the tool I use for the nutrition info was having problems and not calculating correctly. I’ve updated the recipe. =) Thanks!