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