Easy Vegan Instant Pot Mushroom Risotto

Short Description

This easy vegan Instant Pot mushroom risotto brings together creamy arborio rice, umami-rich mushrooms, baby spinach, and a homemade vegan parmesan topping—all without standing over the stove. It’s plant-based comfort food at its finest, made quicker and simpler with pressure cooking.

Why You’ll Love This Recipe

• Creamy and comforting without dairy
• One-pot meal ready in under 30 minutes
• Packed with plant-based nutrients and rich flavors
• Minimal stirring thanks to the Instant Pot
• Includes a flavorful, easy vegan parmesan topping

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vegan Parmesan (makes extra):
• 1 cup mixed unroasted nuts or seeds
• 3 tablespoons nutritional yeast
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper

Mushroom Risotto:
• 2 tablespoons avocado oil, divided
• 1 pound cremini mushrooms, sliced
• Sea salt and ground black pepper, to taste
• 2 shallots, finely diced (about 1/2 cup)
• 1 garlic clove, minced
• 2 teaspoons fresh thyme leaves, minced
• 2 cups arborio rice
• 1/4 cup white wine
• 5 cups vegetable stock
• 2 tablespoons light miso (such as chickpea miso)
• 2 tablespoons vegan butter (optional)
• 3 cups baby spinach, packed
• Vegan parmesan, for serving

Directions

Make The Vegan Parmesan:

1. In a food processor with an S-blade, combine nuts/seeds, nutritional yeast, garlic powder, onion powder, salt, and pepper.
2. Pulse until a coarse, mealy texture forms. Set aside.

Cook The Mushrooms:
3. Turn the Instant Pot to SAUTÉ and heat 1 tablespoon of oil.
4. Add mushrooms and let sit undisturbed for 1 minute. Stir and repeat once.
5. Continue sautéing until liquid evaporates and mushrooms are browned, about 5 minutes. Season with salt and pepper.
6. CANCEL the SAUTÉ function. Remove mushrooms and set aside.

Sauté Aromatics:
7. Wipe out the pot insert. Add remaining oil and return to SAUTÉ mode.
8. Add shallots and cook for 2 minutes until translucent.
9. Stir in garlic and thyme; cook for 30 seconds until fragrant.
10. Add arborio rice and stir to coat. Toast gently for about 2 minutes—avoid browning.

Deglaze & Pressure Cook:
11. Pour in white wine and cook until mostly evaporated, about 1 minute.
12. Add vegetable stock and stir. CANCEL SAUTÉ.
13. Secure the lid, set the valve to SEALING, and cook on HIGH pressure for 4 minutes using the MANUAL setting.
14. Quick-release pressure once done and open the lid.

Finish The Risotto:
15. Stir in miso and vegan butter (if using). Season with salt and pepper.
16. Add cooked mushrooms and baby spinach. Close the lid for 1 minute to wilt spinach.
17. Serve hot, topped with vegan parmesan.

Servings And Timing

• Servings: 4 main portions
• Preparation Time: 10 minutes
• Cooking Time: 4 minutes (plus pressure build and release)
• Total Time: 25–30 minutes

Variations

• Use kale or arugula instead of spinach
• Swap white wine with more vegetable stock if avoiding alcohol
• Add green peas, leeks, or asparagus for a spring twist
• Mix in roasted butternut squash or sweet potatoes for fall flavors
• Stir in truffle oil or truffle salt for a gourmet finish

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Reheat gently on the stove with a splash of water or broth
• Not ideal for freezing due to changes in mushroom and rice texture
• Leftovers can be formed into risotto cakes or arancini

FAQs

Can I Use Brown Rice Instead Of Arborio?

Brown rice takes much longer to cook and won’t yield the same creamy texture. Arborio is best for classic risotto.

What Can I Use Instead Of Miso?

White or yellow miso adds umami, but you can omit it or replace with a splash of tamari or soy sauce.

Is It Okay To Skip The Wine?

Yes, substitute with more vegetable broth if avoiding alcohol.

Do I Need To Stir While Pressure Cooking?

No stirring is required during pressure cooking—just stir well after it’s done.

Can I Use Other Types Of Mushrooms?

Yes, shiitake, oyster, or button mushrooms all work well in this recipe.

Is The Vegan Parmesan Necessary?

It adds great umami and texture but the risotto will still be delicious without it.

How Do I Avoid Mushrooms Getting Soggy?

Let mushrooms cook undisturbed initially and sauté until liquid evaporates completely.

Can I Add Protein To This Dish?

Add cooked chickpeas, lentils, or vegan sausage slices for extra protein.

Does The Risotto Thicken As It Cools?

Yes, it continues to absorb moisture. Add a splash of broth when reheating.

Can I Use Store-Bought Vegan Parmesan?

Absolutely, though homemade adds a fresher, customizable flavor.

Conclusion

This vegan Instant Pot mushroom risotto is a quick, satisfying, and deeply flavorful dish that’s perfect for weeknights or special occasions. With the rich taste of mushrooms, creamy arborio rice, and the nutty crunch of homemade vegan parmesan, it’s a nourishing plant-based meal that doesn’t sacrifice comfort or flavor.

Print