Pressure Cooker Vegan Mushroom Risotto
- 3 tablespoons olive oil
- 1 cup arborio rice
- 1 small yellow onion, minced
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1 pound mixed fresh mushrooms (such as cremini, king trumpet, chanterelles, porcini, shiitake, or oyster), sliced
- 2 dried shiitake mushroom caps, rehydrated in warm water and sliced
- 2 tablespoons nutritional yeast
- 1 tablespoon white miso paste
- 1 tablespoon white wine, or more to taste
- ½ teaspoon salt, or more to taste
- ½ teaspoon ground black pepper
- ¼ cup fresh minced parsley
For best results, we recommend using:
- Heat olive oil in a pressure cooker set to Sauté. Cook and stir rice, onion, and garlic in oil until onion is translucent, about 4 minutes.
- Pour vegetable stock into the cooker and stir to break any large clumps of rice into grains; add fresh mushrooms, shiitake mushrooms, nutritional yeast, miso paste, white wine, ½ teaspoon salt, and pepper.
- Seal the lid on the cooker and cook on High Pressure for 10 minutes.
- Relieve pressure through the quick-release valve.
- Stir the risotto and let cool for 5 minutes; garnish with parsley to serve.
Arborio rice is an Italian short-grain rice named after the town of Arborio where it is grown. The round grains are firm and the texture is creamy and chewy. Making it the perfect rice for risotto!
What others are saying
Cheryl Czarnecki says:
Very easy and delicious. I added more salt after it was done.
Tammy S says:
Quick and easy. I don't care for mushrooms, so I tossed in some sun-dried tomatoes instead.
Nancy Morgan says:
When my son told me that he could make risotto in 7 minutes I was incredulous. It was one of the big reasons that I bought this Instantpot. I was so happy with this recipe and I did not make it perfectly. The mushroom selection was poor so I only used shiitake and crimini. I did not have miso sauce and I did not want to open the wine. But it was so good and creamy as is that I will put more effort into it next time. But even as is it was really great. I cannot wait to make it again or try another recipe.
DC Cote says:
This creamy risotto is delicious and creamy. I used chicken stock instead of vegetable stock, and it was so delicious. I also used lots of parm cheese instead of nutritional yeast flakes and miso.
Rachel Douglas says:
I loved, loved, loved the flavor of this dish but the one thing I would change is using less stock, maybe three cups instead of four. I also skipped the nutritional yeast. Other than that small change this was recipe was fantastic.
George Delamea says:
OMG! This was crazy good! Loved the savory and creamy combination here. I never make risotto because it's a colossal PITA to do on the stove. It's almost impossible to believe you can get this texture without standing and stirring for what seems like forever. Thank you for this recipe! Definitely go beyond the white, portobello, or cremini mushrooms. I used chanterelles and they made a huge difference. This week, I have some dried shiitake that are going to get their turn.
Sam Dalton says:
Tried this risotto and it was very good. Very flavorful with the onion, garlic, and hint of nutritional yeast. I plan to make this recipe again for the holidays.
Laura Griffin says:
I tried this recipe and it was delicious. I used a mix of sliced cremini and shiitake mushrooms. What I love most is how quick and simple this dish was to make. Classic, comfort vegan food.