Instant Pot Risotto
This Instant Pot risotto is every bit as creamy and indulgent as using the traditional method, but with half the work! You’ll love the rich arborio rice, savoury mushrooms, and wine-infused sauce.
Risotto is an Italian dish traditionally made with arborio rice, broth, and cheese. Even though rice is usually regarded as a side dish, you’ll often see risotto on the menu at Italian restaurants as a starter or even as an entree—which makes sense because risotto is much richer and more filling than your usual rice dish.
I love my vegan mushroom risotto recipe, but it’s made the traditional way, which means there’s a lot of time spent standing at the stovetop. This vegan Instant Pot risotto method is a game-changer, friends. Once you pop everything in the Instant Pot, the cooking is completely hands-off!
Making vegan risotto in an Instant Pot is a great way to get all the delicious flavours of traditional risotto without having to stand over the stove ladling liquid into the pot every few minutes. The Instant Pot’s pressure cooking technology allows you to cook the risotto quickly and evenly, without worrying about it ending up too gloopy (that’s a word, right?) or too dry.
You may not ever want to make risotto the traditional way again!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Olive oil is a good substitute, or you can make your own vegan butter.
- Yellow onion – White onion works too.
- Dried thyme – Rosemary would also work well in this vegan Instant Pot risotto recipe.
- Mushrooms – Your average white mushrooms are just fine, or use cremini.
- Vegan Syrah wine – Any type of dry red wine like Malbec or Cabernet will work.
- Low-sodium veggie broth – Regular veggie broth works too, but reduce the salt in the rest of the recipe.
- Vegan Parmesan cheese – You’ll want a store-bought vegan cheese that melts well; you’ll need some for the risotto itself and some for garnish.
- Arborio rice
- Fresh parsley
What Is Special About Arborio Rice?
Arborio rice is the traditional rice used in Italian risotto. It has a high starch content, which gives risotto its rich, creamy consistency. Arborio rice also absorbs liquid quickly and evenly while cooking, ensuring that the end result isn’t dry or overcooked. You can find it at most grocery stores and online.
How to Make Instant Pot Risotto
I promised that this vegan Instant Pot risotto is easy, and now you get to see just how simple it is! Here’s what you’ll need to do.
Cook the aromatics. Set the Instant Pot to SAUTE on HIGH. Melt the butter in the Instant Pot, then stir in the onion. Cook for 6 to 8 minutes, stirring occasionally, or until the onion is softened and just beginning to brown. Stir the garlic and dried thyme into the Instant Pot and cook for another 30 seconds, or until fragrant.
Add the mushrooms. Stir the mushrooms into the mixture and season with salt; cook for 5 to 6 minutes, or until the mushrooms have softened.
Pour in the wine. Add the wine and stir it into the vegetables. Gently scrape the bottom of the pot with a wooden spoon or silicone spatula to remove the browned bits. Cook for 1 to 2 minutes, then add the veggie stock and stir well.
Add the rice and cheese. Stir in the vegan cheese and the arborio rice. Secure the lid on the Instant Pot.
Cook. Select the “Pressure Cook” option and set your Instant Pot to HIGH for 12 minutes. Allow it to release pressure naturally for 10 minutes, then allow it to rest for another 5 to 10 minutes. Remove the lid and stir the risotto; taste and add more salt, if needed.
Serve. Plate the risotto and garnish it with fresh parsley and additional vegan Parmesan cheese.
Tips for Success
There’s not much to this vegan Instant Pot risotto recipe, but these additional tips will help you make sure it turns out perfect.
- Don’t change the recipe proportions. I always love to customize a recipe, and while there is some room to switch things up here (I share a few ideas below!), you don’t want to mess with the proportions of liquid-to-rice, as this will affect the consistency of the risotto.
- Avoid metal utensils. Don’t use a metal spatula to scrape the bottom of the pot or you’ll scratch it. Only use wood or silicone cooking utensils for the Instant Pot to keep it in tip-top shape.
- Season to taste. The saltiness of the vegan cheese and the broth can vary, which means it’s important to taste the risotto just before serving and add extra salt if needed.
If you’re not a fan of mushrooms, you can substitute peas, asparagus, butternut squash, spinach, and other vegetables. Fresh herbs can be used instead of dry if you have them on hand or in your garden, and you can also swap the red wine for a dry white wine. Use extra veggie broth to make this alcohol-free.
Because this Instant Pot vegan risotto is so rich and creamy, it really works as a main dish. You can slice up a vegan sausage for some added protein, or stir in some white beans. I love pairing it with a piece of roasted garlic bread, too!
How to Store Leftovers
Leftover vegan Instant Pot risotto can be stored in an airtight container in the refrigerator for 3 to 4 days. Reheat it in a saucepan with a splash of water or vegetable broth until it’s warmed through, or use the leftovers to make vegan arancini.
Can This Recipe Be Frozen?
Yes, vegan Instant Pot risotto can be frozen in an airtight container for up to 3 months. Let it thaw in the refrigerator, then reheat it according to the instructions above.
More Vegan Rice Recipes
- Congri (Cuban Rice and Black Beans)
- Creamy Vegan Mushroom Wild Rice Soup
- Jamaican Rice and Peas
- Korean (Gochujang) Tofu Rice Bowls
Enjoy friends! If you make this vegan Instant Pot risotto, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Instant Pot Risotto
- 3 tablespoons vegan butter
- ½ small yellow onion, thinly sliced
- 2 tablespoons finely chopped garlic
- ½ teaspoon dried thyme
- 3 cups thinly sliced mushrooms
- 1 ½ teaspoons salt
- ½ cup vegan Syrah wine, any type of dry red wine like Malbec or Cabernet will work
- 2 ½ cups low-sodium veggie broth
- 7 tablespoons freshly grated vegan parmesan cheese
- 1 cup arborio rice
- Fresh parsley, for garnish
- Freshly grated vegan parmesan cheese, for garnish
- Set the Instant Pot to SAUTE on HIGH. Add the butter and let it melt. Add the onion and stir to combine. Let it cook for 6-8 minutes, stirring occasionally, until it's softened and slightly browned.
- Add the garlic. Stir the garlic and dried thyme into the Instant Pot. Let everything cook for another 30 seconds or until fragrant.
- Throw the mushrooms into the mixture and season with the salt. Mix well and let everything cook for another 5-6 minutes or until the mushrooms have softened. Gently scrape the bottom of the pot with a wooden spoon or silicone spatula to remove the browned bits.
- Add the wine and stir it into the mixture. Let everything cook for 1-2 minutes. Add the veggie stock and mix well.
- Stir in the parmesan cheese and add the arborio rice. Mix once to combine. Secure the lid on the Instant Pot.
- Select the “Pressure Cook” option and set it to HIGH for 12 minutes. Allow it to release pressure naturally for 10 minutes. Let it rest for another 5-10 minutes. Remove the lid and gently stir the risotto once. Adjust the seasoning with more salt as needed.
- Serve the risotto and top it with fresh parsley and more vegan parmesan cheese to taste.
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