Instant Pot Mushroom Risotto

By Vegan Richa · 40 min

Ingredients

Instructions

1. Set the Instant Pot to sauté. Once hot, add 2 teaspoons oil, then the onion, garlic and a good pinch of salt. Cook for 1 to 2 minutes.
2. Add the mushrooms and cook for 3 to 4 minutes, deglazing with 2 tablespoons water or white wine as needed.
3. Add the herbs and black pepper. Add the arborio rice and 1 teaspoon oil and stir to coat. Toast the rice for 1 to 2 minutes if you like.
4. Add the water or broth and the salt. Stir well. Cancel sauté, close the lid and pressure cook on high for 6 minutes.
5. Press cancel and then keep warm. Quick release the pressure in short bursts until the pin drops.
6. Open the lid and stir well. Taste and adjust salt and seasoning. Add the spinach, stir and let sit for 1 minute.
7. Stir in about 1 tablespoon each of vegan butter or olive oil and vegan parmesan. For a creamier risotto, stir in 1/4 cup non-dairy cream and bring to a gentle boil on sauté.
8. Serve garnished with parsley or scallions and a good dash of black pepper.

Summarized from Vegan Richa's video. Watch it for the details.

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