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Instant Pot Mushroom Risotto with Pumpkin

Instant Pot Mushroom Risotto is creamy, satisfying and full of flavor.
Course Dinner, Main Course, Side Dish
Cuisine American, Italian, Western
Prep Time 2 minutes
Cook Time 6 minutes
Servings 6
Calories 309kcal


Instant Pot Mushroom Risotto Ingredients

  • 1 lb (450g) mushrooms I used chestnut mushrooms
  • 2 cups (370g) aborio risotto rice
  • 1/2 cup (118ml) white wine
  • 4 green onions sliced
  • 1/2 cup (115g) pumpkin purée
  • 4 1/2 cups (1125ml) vegetable stock
  • 1/3 cup (35g) grated vegan parmesan cheese
  • chopped parsley for garnish


Instant Pot Instructions

  • Select the sauté setting on the Instant Pot and add oil into the insert.
  • Add mushrooms and then cook until they have released moisture and start to brown.
  • Mix in the rice and stir until rice starts to turn translucent, approximately 2-3 minutes.
  • Then add wine, deglaze the instant pot insert and cook until it is mostly evaporated.
  • Add in the green onions, pumpkin purée, and vegetable stock. Do not mix!
  • Cover, seal, a set to high pressure, manual for 5 minutes (al dentor 6 minutes for softer rice.
  • Cook till done, switch off and perform a quick pressure release.
  • The Instant Pot Risotto might look soupy, but that is okay. Stir with a wooden spoon, add in Parmesan and adjust seasonings.
  • Serve topped with additional Parmesan and freshly chopped parsley.


  • 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.
There are 8 Blue Plan SmartPoints in one serving of Instant Pot Mushroom Risotto.


Calories: 309kcal | Carbohydrates: 62g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 736mg | Potassium: 369mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3612IU | Vitamin C: 4mg | Calcium: 22mg | Iron: 4mg