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Instant Pot Vegan Mushroom Risotto | via veggiechick.com #oilfree
30 min or less, Easy, Instant Pot, Main Dishes, Oil free, Side dishes, Under 400 calories, Vegan Recipes

Instant Pot Mushroom Risotto

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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.

Instant Pot Mushroom Risotto in a white bowl.

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.

Instant Pot Vegan Mushroom Risotto in a white bowl with a fork on the side.

Looking for more delicious Instant Pot recipes? Try one of these…

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!

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Instant Pot Vegan Mushroom Risotto (Vegan)

Instant Pot Vegan Mushroom Risotto | via veggiechick.com #oilfree

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.

  • Author: Christin McKamey
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: Comfort Food
Scale

Ingredients

  • 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.

Notes

Note: I added chives to the final dish to make the photo pretty. It’s a great addition.

Nutrition

  • Serving Size: 1 cup
  • Calories: 242
  • Sugar: 3.1
  • Sodium: 536.5
  • Fat: 12.7
  • Carbohydrates: 24.9
  • Protein: 8.9

Keywords: mushroom risotto instant pot, instant pot risotto, instant pot mushroom risotto

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

9 Comments

  • Any suggestion what to substitute for the onions and garlic!

    Reply
    • 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. =)

      Reply
    • 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.

      Reply
  • Do you think I could use qunioa instead of rice?

    Reply
    • Hi Christina, I’m honestly not sure about this one. I’ve only used rice. But I would try it! =)

      Reply
  • 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).

    Reply
    • Yes of course. Thank you Maria! So glad you liked it! =)

      Reply
  • This recipe looks really amazing! However, the calorie count seems off, only 83 calories for 1.5 cups?

    Reply
    • 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!

      Reply

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