Instant Pot Risotto

This Instant Pot Risotto is creamy, flavorful, easy, and quick to make. It’s a fail-proof weeknight dinner that requires no continuous stirring or babysitting the pot. Plus, it’s gluten-free and can be easily made vegan.

Making this wonderful comfort dish couldn’t be made easier using the Instant Pot. This cooking method not only saves time but ensures that you get your risotto the way that it should be. Super creamy and oh so good!

It will not get burnt, turn out being undercooked or mushy. Neither you will face any other recipe failure that stovetop cooking can have.

The Ingredients

To make this recipe, you will need the following simple ingredients which you will either find in your pantry or are easily accessible from any grocery shop. You will need olive oil, unsalted butter, onion, button white mushrooms, garlic, arborio rice, Italian seasoning, salt and pepper, vegetable stock, vegetarian parmesan cheese, and baby spinach leaves.

By reading the list of ingredients I believe that you can already smell the amazing flavors of this dish.

I used arborio rice to make this recipe because it has a creamy and chewy texture when it is cooked. Also it blends well with other flavors (you may find it in the store labeled as risotto rice). However, any medium grain rice would work too. But try to avoid the long-grain rice that is sold in most grocery stores.You need the starchiness of medium-grain rice for the success of this recipe.

How to make Instant Pot Risotto?

This is a very easy and delicious recipe that you’re going to love. Here’s how to make it:

• Start by sautéing the aromatics with the mushrooms in the Instant Pot.
• Then toast the rinsed and drained arborio rice for a couple of minutes until it becomes shiny and coated with all sautéed ingredients in the pot.
• Season with Italian seasoning, salt, and pepper. Add the vegetable stock.
• Secure the lid and cook as indicated in the recipe card below.
• Finally, stir in the grated vegetarian parmesan cheese, and the baby spinach leaves. Cover with the lid, and let it sit for a couple of minutes until the spinach wilts.

• Serve warm with extra grated vegetarian parmesan cheese.

Is this recipe vegan?

This recipe can be made vegan by replacing butter with vegan butter or vegetable oil and adding a tablespoon of nut milk to provide a creamy taste. You can also replace vegetarian parmesan cheese by non-dairy vegan parmesan cheese or nutritional yeast.

Is it gluten-free?

All ingredients used in this recipe are gluten-free. Therefore, you can safely indulge in and enjoy it until the last chew.

Storing instructions

• Fridge: You can store risotto in the fridge in a tightly-closed container for up to 5 days.
• Freezer: Avoid freezing risotto as cooked rice becomes hard when frozen and its texture becomes grainy. However, if you don’t mind the change in the texture, then you can freeze it after being completely cooled in a freezer-safe, airtight container. Therefore, in terms of food safety, it is totally fine to freeze risotto up to 6 months.
• To reheat, defrost the risotto in the fridge overnight before reheating. Then, bring about one-fourth of the risotto’s quantity of vegetable stock or water to a boil, add the risotto and stir for a few minutes until it warms up.

For more delicious and nourishing recipe ideas, click here. Also, make sure to check out my other Instant Pot recipes.

If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit! 

Instant Pot Mushroom Risotto

Instant Pot Risotto is a flavorful creamy Italian rice dish that is easy and quick to make. It's a fail-safe weeknight dinner that requires no stirring and no babysitting. Plus, it's gluten-free.

5 from 34 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Italian

Keyword: instant pot risotto

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 6

Calories: 357kcal

Cook ModePrevent your screen from going dark

Equipment

• Instant Pot

Ingredients

• ▢ 2 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 1 onion diced
• ▢ 8 oz 250 grams button mushrooms sliced
• ▢ 2 cloves garlic minced
• ▢ 2 cups 450 grams arborio rice rinsed and drained
• ▢ 2 tsp Italian seasoning
• ▢ 1 tsp salt and pepper
• ▢ 4 cups 1 liter vegetable stock
• ▢ ½ cup 50 grams vegetarian parmesan cheese grated
• ▢ 1 cup 30 grams baby spinach leaves

Instructions

• Press on SAUTE and heat olive oil, melt a knob of butter.
• Add the diced onion, and saute until it’s soft and translucent. Add the sliced mushrooms, and cook for 2 minutes followed by the garlic. Saute for 1 minute until it’s fragrant.
• Check if you need to add a little bit more oil, then toast the arborio rice for a couple of minutes.
• Deglaze the pot by adding a splash of water, or vegetable stock (or white wine) and scrape off any bits from the bottom of the pot.
• Season with Italian seasoning, salt, and pepper. Add the vegetable stock.
• Secure the lid, and set the vent to SEALING. Select the PRESSURE COOK program, and set at high pressure for 5 minutes.
• The Instant Pot will take around 10 minutes to come to pressure and start cooking.
• When the cooking program ends, quickly release the steam and carefully open the pot. Stir in the grated vegetarian parmesan cheese, and the baby spinach leaves. Cover with the lid, and let it sit for a couple of minutes until the spinach wilts.
• Serve warm with extra grated vegetarian parmesan cheese.

Notes

• Arborio rice can be substituted with any medium grain rice. However, avoid using long-grain rice for this recipe. 
• Always rinse the rice thoroughly with water before cooking to remove any debris and surface starch from rice grains. 
• For a vegan version of this recipe, replace butter with vegetable oil and add a tablespoon of vegetable or nut milk to provide a creamy taste. And vegetarian parmesan cheese can be substituted by non-dairy vegan parmesan cheese or by nutritional yeast.

Nutrition

Calories: 357kcal | Carbohydrates: 59g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1156mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 937IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 3mg