Instant Pot Mushroom Risotto With Pumpkin {Gluten Free, Vegan}

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This rich, creamy and luxurious Instant Pot Mushroom Risotto recipe is a total risotto game changer. For real foodies, for real.

I know, I know. It is a bold statement, so let me explain why……

The reason why I (and probably you) don’t cook risotto regularly is that I can sometimes find it to be a rather a lot of stress. All that time standing next to the stove and stirring constantly, adding a little bit of stock at a time, to get that perfect texture.

Now enter the Instant Pot………

Making Mushroom Risotto in the Instant Pot takes away all the time-consuming pressure. Yeap, you still have a tiny bit of stirring here and there. But then you dump all the rest of the ingredients in, lock and press start. Open up for the best ever Instant Pot Risotto.

As in even better than restaurant-quality Mushroom Risotto. And just as awesome as all Italian grandmothers make it.

I upgraded this vegan mushroom by adding in some pumpkin purée, both for color and flavor. And you can always add in an extra tablespoon or more of the purée – it is that flexible. This is a such great fall recipe, but since it is easily adaptable you can serve it up during any season or occasion.

Instant Pot Mushroom Risotto – Why You’ll Love It

• A quick yet satisfying weeknight supper ✅
• Super elegant date night eat ✅
• A luxurious dinner treat that is perfect for entertaining ✅
• This is comfort food at its best ✅

So, are you ready to find out just how simple it is to make mushroom risotto Instant Pot? Gather up your ingredients and I will show you……

Instant Pot Mushroom Risotto Ingredients

• mushrooms
• risotto rice
• white
• green onions
• pumpkin puree
• vegetable  stock
• grated vegan Parmesan, or regular Parmesan
• chopped parsley

How To Make Instant Pot Mushroom Risotto

1. Select the sauté setting on the Instant Pot and add oil into the insert.
2. Add mushrooms and cook until they have released moisture and start to brown.
3. Mix in the rice and stir until rice starts to turn translucent, approximately 2-3 minutes.
4. Then add wine, deglaze the insert and cook until it is mostly evaporated.
5. Next, add the green onions, pumpkin purée, and vegetable stock. Do not mix!
6. Cover, seal, high pressure, manual 5 minutes (al dente) or 6 minutes for softer rice.
7. Cook till done, switch off and then perform a quick pressure release.
8. At this stage, the risotto might look a little bit soupy. But that is okay, just stir with a wooden spoon, add in Parmesan and adjust seasoning.
9. Serve the Instant Pot Mushroom Risotto warm and topped with extra Parmesan and freshly chopped parsley.

Mushroom Risotto Instant Pot Tips

• Add aaaaaaaaaaaaall the cheese you want to your taste. The more cheese the merrier, I alway say.
• I find it quicker and easier to fry the mushrooms on the stove top and then add to the Instant Pot once cooked.
• Feel free to change up the stock you use to suit your taste. You can use chicken stock if you are not vegan.
• If you prefer you can use water instead of stock.

• Feel free to use different types of mushrooms – see below for more information.
• Make sure to serve your Pressure Cooker Risotto hot as it is unappealingly stodgy if served cold.
• Don’t use your posh wine for this, and definitely use leftover wine if you have it.
• If you don’t have wine, you can use a mix of vinegar and water instead.

Non-Vegan Mushroom Risotto

• Feel free to change up the stock you use to your taste. You can use chicken or beef stock if you are not vegan.
• You can also add regular Parmesan cheese if you prefer.
• Add diced chicken breast to make this into a hearty entrée.

What Type Of Mushrooms Are Used In Pressure Cooker Risotto

You can use whichever fresh mushrooms you like. For this particular recipe I used chestnut mushrooms as that is what I had available.

You can also use button mushrooms, oyster mushrooms, cremini mushrooms. Try them all and see which you like best.

Instant Pot Risotto Variations

The beauty of this dish is that it is highly adaptable to whatever veggies you have around. So you could use butternut squash purée, sweet potato purée or carrot purée instead.

You can also add in quick cook veggies or greens like spinach, arugula, peas and sugar snap peas at the end, allow them to wilt and then serve.

Risotto Rice

A word about risotto rice……. To make risotto you need to use short grain Italian rice. The two variety I use very often are Aborio but you can use Carnaroli and Vialone Nano varieties.

Serving Suggestions

This recipe is a great stand-alone main meal recipe and can be served as is. However, feel free to serve alongside:

• Spinach Salad.
• Cucumber and Tomato Salad.
• Instant Pot Whole Chicken if not vegan.
• Air Fryer Salmon (if not vegan).

More Instant Pot Recipes You Might like

• Instant Pot Rutabaga Mash.
• Vegan Instant Pot Mushroom Ramen.
• Easy Instant Pot Steak Fajitas (if not vegan).
• Instant Pot Chicken Fajitas (if not vegan).

Plus you might like this Gluten Free Mushroom Pasta recipe.

Weight Watchers Points

There are 8 Freestyle SmartPoints in one serving of Instant Pot Mushroom Risotto.

Thank you for reading my Instapot Mushroom Risotto recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.

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