Instant Pot Risotto

Today i’m going to share the easiest risotto you’ll ever make- Instant Pot Mushroom Risotto! I love that this recipe is easy to put together, it’s vegan, and full of flavor. Not to mention no babysitting the pot and stirring constantly at the stove. Watch the full process on YouTube, and keep reading for the ingredients list and instructions.
Instant pot risotto pin.jpg

Don’t forget to click the photo & Pin it to Pinterest for later!

(Recipe adapted from The Edgy Veg)
  • 2 Tbsp Better Than Bouillon
  • 4 Cups Water
  • 1 Package Dried Mushrooms
  • 2 Tbsp olive oil
  • ¼ cup vegan butter (I use Earth Balance)
  • 8-16oz fresh mushrooms (I use 1 lb but if you prefer less mushroom to rice ratio then you can do less.)
  • 1 Large Onion
  • 2 Cloves garlic
  • Ground Pepper
  • 1½ cup Arborio rice
  • 1 tbsp soy sauce
  • 1 tbsp miso paste
  • 1/4 cup white wine vinegar (Or white wine)
  • ¼ cup vegan parmesan
  • Coconut cream (Add a scoop, or the whole can!)
  • Italian Parsley
  1. Combine 4 cups water and dehydrated mushrooms with bouillon in a glass bowl. Microwave for 5 minutes.
  2. While that cooks, heat up your Instant Pot by pressing ‘saute’ and slice your fresh mushrooms.
  3. Add oil and butter to pot and saute mushrooms for about 10 minutes. Chop onion while mushrooms saute.
  4. Remove bowl of re-hydrated mushrooms from microwave and scoop mushrooms onto cutting board. Finely chop mushrooms and add to Instant Pot.
  5. Add chopped onion to pot and saute till transluscent.
  6. Add risotto rice, stir till it begins to brown- but not burn or stick.
  7. Stir in soy sauce and miso. Then deglaze pot with white wine vinegar.
  8. Add broth from mushrooms and ensure there are no browned bits stuck to the bottom of your pot. Stir well.
  9. Close lid and set valve to ‘sealing’.
  10. ‘Pressure Cook’ for 5 minutes.
  11. While pot is cooking, chop parsley.
  12. Once timer goes off, stand back and do a quick release of the steam.
  13. Once pressure valve drops, open pot and stir till rice becomes creamy. (About 3 minutes)
  14. Add vegan parmesan, pepper, coconut cream, and parsley.
  15. Serve and enjoy!


This is seriously a MUST TRY recipe you guys! Even for the kids. My 3 and 4 year old have given their stamps of approval.

If you try it, make sure to tag me on Instagram @_naturallybrittany_

And if you’re looking for more easy Instant Pot Dinner Recipes, then make sure to check out my new ebook- Instant Dinners!

Thanks for reading and we’ll chat soon,

xoxo Brittany

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1 Comment

  • Reply
    Samuel Joseph Lim
    March 8, 2020 at 6:34 pm

    Baby, how are ya? Seems like you are really busy these days hon. Just have a wonderful gracious day there and feel free to contact me anytime. Will catch up with you later. Luv you hon♡

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