Instant Pot Mushroom Risotto

I watch a lot of cooking shows. Like, a lot. And if there’s one thing I’ve learned from my hours watching the Food Network, it’s never make risotto. 99.999% of the time, the competitor that makes the risotto goes home.

Yeah, risotto is a bit finicky. But it’s not that bad. You can make it. Really, you can.

The main issue with risotto is that it’s time consuming. You can’t really walk away from it. In order for the starches to create the right kind of creaminess (risotto requires no cream to give it that creaminess), you need to stir it lots, and add a little of the hot stock at a time.

Instant Pot Mushroom Risotto

So yeah, it’s kinda high maintenance.

So, when I found out you could make risotto in the Instant Pot, I was intrigued. Would it be any good? There was clearly just one way to find out.

Now, you still have to do all the up-front sauteeing of your aromatics, but the actual cooking of the rice part, which takes about 17-20 minutes of dedicated babysitting, is not required.

The final result? Pretty good. Not quite as good as sitting and stirring the pot for 20 minutes, but still, a pretty passable risotto. It likely would still get me sent home if I were competing on a cooking show, though…

Vegan Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto {Vegan Option}

Ingredients: 

  • 1/4 cup vegan butter substitute, divided
  • 2 tbsp olive oil
  • 1/2 large onion or one small, diced
  • 2-3 cloves of garlic, diced
  • 3-4 sprigs of fresh thyme
  • 1-2 tsp fresh chopped rosemary
  • 1 container mushrooms of your choice (I used button, crimini would also be good), sliced
  • 2 tbsp white wine
  • 1.5 cups aborio rice
  • 5 cups vegetarian stock
  • Parmesan cheese (optional) or vegan parmesan cheese alternative
  • salt and pepper to taste

Method: 

  1. Turn on the sauté function on your Instant Pot, and allow it to preheat. Add 2 tbsp of vegan butter and 2 tbsp of olive oil to the bottom of the insert. Add chopped onions, season and stir well. Allow to sauté for 5 minutes or so, until beginning to soften. Add the garlic and herbs, and stir well to combine.
  2. Next add the sliced mushrooms and stir well to get them all coated in the oils and aromatics. Season with salt, and allow to cook down for about 5 minutes, stirring occasionally.
  3. Add the rice and again toss to coat in the oils. Deglaze the pan with the white wine, and then switch off the sauté function.
  4. Add the vegetable stock and stir well. Put the top on and set to manual for 8 minutes.
  5. Once the pot is finished, release the steam manually, and once released, remove the lid. Stir well, and add the last 2 tbsp of vegan butter and cheese, if using.
  6. Stir until everything melts together, and then serve immediately with a drizzle of olive oil.

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