How to Make Creamy Instant Pot Mushroom Risotto
A creamy and quick mushroom risotto made with herbs, veggie broth, arborio rice, and mushrooms for a vegetarian dish that's cooked in the instant pot.
Ingredients
- 3 tsp oil, divided
- ½ white onion, chopped
- 4 cloves garlic, chopped
- 8 oz sliced mushrooms, white, cremini, portabella or mixed
- ½ tsp salt, divided, use less if using salted broth
- ½ tsp dried thyme
- ½ tsp tarragon, or rosemary
- ½ tsp poultry seasoning, or add some thyme, sage, rosemary and onion powder
- a generous dash of black pepper
- 1 cup arborio rice
- 2¼ cups water, or veggie broth or mushroom broth, add some dried mushroom mix powder for additional flavor
- 2 cups baby spinach
- vegan butter, vegan parm, a handful of chopped parsley for garnish
Instructions
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Put the Instant Pot on saute. Once hot, add 2 teaspoons oil. Add onion, garlic and a good pinch of salt and mix and cook for 1 to 2 minutes.
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Add the mushrooms and mix in. Continue to cook for 3 to 4 minutes. Add 2 tablespoons of water to deglaze in between.
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Add the herbs and black pepper and mix in. Add arborio rice and remaining oil and mix in well to coat the rice. Continue to roast the rice for 1 to 2 minutes here.
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Add water or broth and salt. Mix well. Cancel saute, close the lid, and Pressure cook for 6 minutes on Manual High.
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Once the pot has finished the cooking time, press cancel so it does not stay on Keep warm. Carefully quick release the pressure from the pot in short bursts until the pressure indicator falls.
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Open the lid, give it a good mix. Taste and adjust salt and flavor if needed. Add in the spinach and mix in. Let sit for 1 minute.
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Add 1 tablespoon of vegan butter.
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Serve garnished with parsley or scallions and a good dash of black pepper. Enjoy!
Nutrition
- Calcium: 48mg
- Calories: 314kcal
- Carbohydrates: 59g
- Fat: 5g
- Fiber: 4g
- Iron: 4mg
- Potassium: 452mg
- Protein: 8g
- Saturated Fat: 1g
- Sodium: 418mg
- Sugar: 2g
- Trans Fat: 1g
- Vitamin A: 1893IU
- Vitamin C: 10mg
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