This instant pot risotto with mushrooms, peas, and cherry tomatoes makes such a delicious and easy weeknight dinner! It’s super creamy, comforting, and 100 % vegan! And the best thing is that your instant pot does all the work for you in only 6 minutes of cooking time!
I bought my instant pot about half a year ago. At first, I was super skeptical and everything turned out too soft and mushy.
This is the one I have:
After a weekend of testing different recipes in my instant pot, my hubby was actually complaining that we were only eating “baby food” and he was asking me when we could go back to normal food. Haha! Poor guy! #foodbloggerproblems
But after some testing I figured out how to use it the right way and I absolutely LOVE it now! I use it to cook beans and other legumes and it makes the most amazing porridge! Besides, it’s awesome for brown rice and quinoa. And this instant pot risotto turned out soooo creamy!
We’ve already made it so many times and it’s always a hit!
If you’re new to the Instant Pot world, check out this article with helpful tricks and tips.
What You Need For This Vegan Instant Pot Risotto:
- arborio rice
- vegetable broth
- white wine
- cremini mushrooms
- one onion
- frozen peas
- garlic
- nutritional yeast
- white or yellow miso paste
- cherry tomatoes
- vegan butter
As always, you can find the full ingredient list and detailed recipe instructions in a separate recipe box at the end of this post.
How To Make This Instant Pot Risotto with Peas, Mushrooms, and Tomatoes
The preparation of this instant pot risotto couldn’t be much easier! It’s ready in about 20 minutes. The cooking time is only 6 minutes! I took process shots of the cooking process, so this is perfect for all Instant Pot newbies!
1. Set Instant Pot to the high sauté setting. Heat some oil and sauté the chopped onions for about 2 minutes.
2. Then add the sliced cremini mushrooms and the garlic and sauté for another minute.
3. Add the arborio rice to the mushrooms and the onions and cook for another minute.
4. Deglaze with white wine and cook for a minute.
5. Add the vegetable broth and the miso paste. Select manual setting. Adjust pressure to high and set time for 6 minutes by using the + or – button.
6. When the instant pot risotto is done, do a quick-release of the pressure (check your instant pot’s manual if you’re unsure how to do that).
Don’t worry if the risotto is still rather runny when you open the lid. It will still thicken up!
7. Press the cancel button and turn on the sauté function again by pressing the sauté button. Add the frozen peas and the nutritional yeast. Cook for 2 minutes. Stir continuously. You will see that the instant pot mushroom risotto will thicken up.
8. Add the cherry tomatoes and cook for another minute.
9. Season with salt and pepper and add some vegan butter. Serve with freshly chopped parsley and enjoy!
What To Serve This Vegan Instant Pot Risotto With:
I love serving this vegan instant pot risotto with oven-baked green asparagus. I usually drizzle it with a bit of balsamic vinegar, which makes it super yummy!
It’s also great with some vegan chicken stripes or smoked tofu on the side. Or a green salad with a creamy balsamic vinegar dressing.
But of course it’s also delicious just by itself!
You Don’t Have an Instant Pot and You Still Want to Make a Vegan Risotto?
Don’t worry if you don’t have an instant pot. Just check out my vegan risotto with mushrooms and asparagus instead. It’s also super delicious and made on the stove. You can also leave out the asparagus and use peas if you want.
I hope you like this instant pot risotto as much as I do! Keep your eyes out for more vegan instant pot recipes. I just put together a roundup of delicious vegan instant pot recipes that will be published soon!
Sina – xx
Instant Pot Risotto with Mushrooms
Ingredients
- 1 1/2 cups arborio rice
- 3 1/2 cups vegetable broth
- 1 cup white wine
- 8 oz cremini mushrooms, sliced
- 1 onion, chopped
- 1 cup frozen peas
- 3 cloves of garlic, minced
- 1/2 cup nutritional yeast
- 2 teaspoons white or yellow miso paste
- 1 tablespoon vegan butter
- 1 1/2 cups cherry tomatoes
- 1/2 cup freshly chopped parsley
- salt, to taste
- black pepper, to taste
Instructions
- Set Instant Pot to the high sauté setting. Heat some oil and sauté the chopped onions for about 2 minutes. Then add the sliced cremini mushrooms and the garlic and sauté for another minute.
- Add the arborio rice to the mushrooms and the onions and cook for another minute.
- Deglaze with white wine and cook for a minute.
- Add the vegetable broth and the miso paste. Select manual setting. Adjust pressure to high and set time for 6 minutes by using the + or - button.
- When the instant pot risotto is done, do a quick-release of the pressure (check your instant pot's manual if you're unsure how to do that). Don't worry if the risotto is still rather runny when you open the lid. It will still thicken up!
- Press the cancel button and turn on the sauté function again by pressing the sauté button. Add the frozen peas and the nutritional yeast. Cook for 2 minutes. Stir continuously. You will see that the instant pot mushroom risotto will thicken up.
- Add the cherry tomatoes and cook for another minute.
- Season with salt and pepper and add some vegan butter. Serve with freshly chopped parsley and enjoy!
We are doing a full-gut kitchen reno, so it will be Instant Pot and slow cooker meals for the next few weeks. This was the first meal we prepared in our improvised kitchen in the dining room! It was so yummy and warming on a cold Midwestern night. I’m glad to have leftovers for lunch!
Amazing! You were right! It thickened right up!
My kids don’t like peas or tomatoes so we put asparagus in at the end. It was wonderful!
So glad you and the kids liked it, Steph! :-) Asparagus is always a great addition! Yummy!
This recipe worked out so well! It was super yummy and so easy to make! I will definitely make this every week. Thanks for this great recipe.