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An overhead shot of a serving of mushroom risotto in a blue dot speckled bowl. The risotto also features cooked baby spinach.

Easy Vegan Instant Pot Mushroom Risotto

This low maintenance vegan mushroom risotto is honestly amazing. Easy to make in the Instant Pot, it's hearty and the perfect plant-based weeknight meal.
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Keyword 10 ingredients, Arborio Rice, avocado oil, baby spinach, cremini mushrooms, fall, garlic, instant pot, miso, mushrooms, nutritional yeast, olive oil, quick, shallots, sliced almonds, spinach, thyme, vegan butter, vegetable stock, white wine, winter
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6




  • 1 cup sliced & skinned almonds (for nut-free version, try a mix of sesame, hemp & raw sunflower seeds)
  • ¼ cup nutritional yeast
  • 1 tablespoon sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder


  • 2 tablespoons avocado oil, divided
  • 1 lb cremini mushrooms, sliced
  • sea salt and ground black pepper, to taste
  • 2 shallots, small dice (about ½ cup diced shallots)
  • 1 garlic clove, minced
  • 2 teaspoons thyme leaves, minced
  • 2 cups arborio rice
  • ¼ cup white wine
  • 5 cups vegetable stock
  • 2 tablespoons light miso (I used chickpea miso)
  • 2 tablespoons vegan butter (optional)
  • 3 cups baby spinach, packed
  • the vegan “parm”


  • Make the large batch vegan “parm.” In a food processor, combine the almonds, nutritional yeast, salt, onion powder, and garlic powder. Pulse the mixture until you have a fine meal, similar to almond flour. Store the “parm” in a sealed container in the fridge for up to a month.
  • Make the Instant Pot mushroom risotto. Turn the Instant Pot to the SAUTE function. Pour in 1 tablespoon of the oil. Add all of the mushrooms at once and leave them alone for 1 full minute. Stir them up and then leave for another full minute. Once the mushrooms are glistening and letting off lots of liquid, season them with salt and pepper. Keep sauteeing them and stirring them occasionally until all of the liquid is evaporated and the mushrooms are browned, about 5 minutes. CANCEL the SAUTE function. Transfer all of the mushrooms to a bowl and set aside.
  • Carefully remove the insert from the Instant Pot and thoroughly wipe it out with a damp cloth. Return the insert to the Instant Pot and turn on the SAUTE function again. Add the remaining oil to the pot.
  • Add the shallots to the pot and stir. Saute the shallots until soft and translucent, about 2 minutes. Add the garlic and thyme to the pot and stir until fragrant, about 30 seconds. Add the arborio rice to the pot and stir. Cook/toast the rice until the edges of the grains have turned translucent, about 2 minutes. Avoid actual browning here. If the rice is sticking or you’re noticing browning, add more oil.
  • Pour in the white wine and stir. Cook until the wine is almost totally evaporated, about 1 minute. Add the vegetable stock and stir. CANCEL the SAUTE function.
  • Secure the lid to the Instant Pot, ensuring that the release valve is in the SEALING position. Select the MANUAL pressure cooking option and set it to 4 minutes at HIGH pressure. Once the time is up, hit CANCEL, and immediately (and carefully) release the pressure valve.
  • Once the pin drops, open the lid and stir the risotto. Add the miso and vegan butter (if using) to the pot and season the whole thing with lots of salt and pepper. Stir to combine. Add the reserved mushrooms and spinach to the pot and stir. Close the lid and allow the spinach to wilt for about 1 minute. Serve the Instant Pot mushroom risotto hot with vegan “parm.”


  • I used Bon Appetit’s mushroom-forward vegetable stock for this recipe.
  • Finishing with a vegan “parm” sprinkle is essential in my opinion.
  • I like to make the recipe in this large batch format to have on hand for all the things that need a little extra flavour/saltiness.