Creamy and fragrant Instant Pot Risotto that always turns out delicious. No need to watch the pot and stir constantly. Now you can enjoy this elegant dish on a daily basis with this easy and hands-off recipe.
If you were reluctant to cook risotto before, fear no more. You will be surprised how easy it is, and how delicious the final effect is.
Fry onion, add rest of ingredients and relax while waiting for the perfectly creamy and rich risotto.
Why do we love this Instant Pot Risotto?
- creamy and full of flavor
- hands-off recipe
- easy to prepare from simple ingredients
- tastes good hot and cold
- ready in less than 30 minutes
- easy to swap ingredients
Table of Contents
Ingredients in Instant Pot Risotto with Peas and Mushrooms
Simple ingredients that are easy to swap or adjust make this risotto perfect main or side dish on a busy day.
RICE
Arborio rice would be our first choice. Due to high starch content it is considered risotto rice. If you don’t have it at hand, don’t worry. I cooked this risotto on numerous occasions using different rice, and it was still delicious. It worked great with jasmine rice.
WHITE WINE
Any decent dry white wine will do. I used medium dry once or twice and it worked good too. My suggestion – use the wine that you will serve with your risotto. The one that you like.
Don’t use sweet wine, as the risotto will be inedible. Don’t use red wine, as the taste is too strong and the color will ruin the appearance.
If you are not fun of wine you may omit this ingredient, and replace it with the same amount of broth plus 1 tbsp good quality apple cider vinegar.
VEGETABLE BROTH
Use good quality broth in your risotto for the best flavor and health valours. Make sure is doesn’t contain any flavor enhancers like MSG.
MUSHROOMS
Champignons, Portobello or Button mushrooms work equally great in this risotto recipe. If you want to prepare really luxurious risotto use porcini or cep type of mushrooms. They are so aromatic and their flavor cannot be compared to anything else.
PEAS
Frozen sweet peas cannot be replaced with canned peas. For the firm crispy texture and beautiful vibrant green color make sure to use frozen sweet peas.
Not fan of sweet peas? Swap it with sweet corn.
ONION and GARLIC
Yellow onion, shallots and even red onion will fit very well. Garlic is optional, but it adds nice depth of flavor.
VEGETABLE OIL
My first choice would be canola oil or olive oil, but you can use any vegetable oil that is suitable for short frying.
OTHER ADDITIONS
Here are few ideas for ingredients you may add to your risotto to make it even more interesting. I’ve made it enough times already to experiment with various vegetables and herbs combinations.
OTHER VEGETABLES: zucchini, cherry tomatoes, spinach, broccoli florets
HERBS: fresh oregano, rosemary, sage, thyme
Creamy and rich, fragrant Instant Pot Risotto with Peas and Mushrooms
Recipe
Instant Pot Risotto with Peas and Mushrooms
Course: Main, SidesCuisine: ItalianDifficulty: Easy12
servings10
minutes35
minutes45
minutesCreamy and fragrant Instant Pot Risotto that always turns out delicious. No need to watch the pot and stir constantly. Now you can enjoy this elegant dish on a daily basis with this easy and hands-off recipe.
Ingredients
2 cups rice
1 onion (medium)
1 clove garlic (optional)
3 medium mushrooms (Champignons or others)
3/4 cup white dry wine (or medium dry)
2 cups vegetable broth
2 tbsp olive oil
1 tbsp herbs – oregano, sage, rosemary (preferably fresh – if dried then 1tsp)
1 1/2 tsp salt
- ADDED AFTER PRESSURE COOKING
1/2 cup frozen sweet peas
2 tbsp vegan shredded cheese (optional)
1 tbsp nutritional yeast (optional)
Directions
- Chop onion and mince garlic, peel mushrooms.
- Prepare all the ingredients: measure rice, chop mushrooms and any other vegetable you choose to add, prepare vegetable stock.
- Set your Instant Pot to Sauté setting (low). Fry onions and garlic until translucent (2 minutes). Add rice, mix it a little with onion. Let it sauté for 1-2 minutes stirring once or twice.
- Deglaze with white wine – just pour it into the pot and stir.
- Add all the other ingredients and stir to combine.
- Cover Instant Pot carefully and set it for pressure cook on high for 6 minutes.
- After the program is finished wait for 3-5 minutes, then switch the valve to quick release.
- When the remaining pressure is gone, open the lid, add sweet peas with nutritional yeast and cheese if using. Stir to combine – close the lid for 2-3 minutes.
- Serve as a side or main course sprinkled with fresh herbs.
Notes
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How to make Instant Pot Risotto
PREPARE INGREDIENTS
When I cook with Instant Pot I like to have all ingredients ready before I turn the device on. This way I make sure, that I have everything I need at hand and I won’t forget to add anything. I once forgot to add salt, you can imagine the dish wasn’t spectacular 🙂
FRY ONIONS AND GARLIC
The very beginning is pretty ‘conventional’ step that looks the same like with regular risotto recipe. Sauté onion and garlic for few minutes to make sure it softened and released the amazing aromas.
FRY RICE
Add rice and mix it with onion. Stir it a little, you will see the grains of rice turn a little translucent. That’s what we want.
DEGLAZE
If you’re new to cooking with Instant Pot you will quickly learn what deglazing is.
We simply need to add liquid to stop process of sautéing. Scrape the bottom of the pot with spatula, to make sure no chunks of onion are stuck to the bottom. They could burn during pressure cooking.
In case of this recipe I like to deglaze with white wine (the smell is great), but you can do it with vegetable broth too.
ADD REST OF INGREDIENTS
Now the best part! Just toss everything else (apart from ingredients that we add after cooking) and give it a good stir. Now we leave the hard work for Instant Pot.
PRESSURE COOK
Cancel SAUTE setting. Close and lock the lid of the Instant Pod, set valve to ‘SEAL’. Press ‘PRESSURE COOK’ button and set the timer for 5 minutes. Now you can:
- relax and read good book
- cook something else
- check newest recipes on this blog 🙂
FINAL TOUCH
When the timer goes off, QUICK RELEASE the pressure and open the lid when it is safe. Stir in the sweet peas, vegan cheese and nutritional yeast (if using). Close the lid again and leave the risotto for 2-4 minutes.
After that time, open the lid and try if your instant pot risotto needs more flavor. Adjust seasoning. Sprinkle with fresh parsley or other herbs that you like.
Questions and Answers
How to serve Instant Pot Risotto with Peas and Mushrooms?
Risotto can be a main dish, but it also may de a delicious side.
If it is a main course, serve it hot in a heated bowl or deep plate, sprinkled with your favorite herbs and some vegan parmesan on top.
You can also pair it with delicious fresh salad and serve it with slice or homemade bread.
How to store Instant Pot Risotto?
You can store leftovers of this risotto in air tight container in the fridge for 1-2 days. Reheat it on the stove in a covered pot adding 1 tbsp of water (or vegan cream). You can reheat it in microwave too.
I like to take it to work as a light lunch and even eat it cold.
What can replace white wine in risotto?
If for whatever reason you don’t want to use wine in the risotto you can replace it 1:1 with stock (or water) with 1-2 tbsp apple cider vinegar.
What herbs are best for risotto?
Best herbs to pair with this risotto with mushrooms and peas are: thyme, oregano, sage, parsley or rosemary. I sometimes mix 2-3 of them or stick to only one. Even simple dish with addition of fragrant herbs becomes luxurious and rich.
Let me know how did you like Instant Pot Risotto Recipe! Please share the recipe on Pinterest and Yummly!
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