Mushroom Risotto In A Bowl

Vegan Mushroom Risotto

Main Course

Vegan Mushroom Risotto

Vegan Mushroom Risotto

4 servings


  • 1 tbsp oil
  • 1 onion
  • 3 cloves garlic
  • 150 g chestnut mushrooms
  • or in small wedges
  • 300 g arborio rice
  • 700 ml vegetable stock
  • Salt and pepper to taste
  • 1-2 tbsp nutritional yeast flakes
  • Handful of spinach


  1. Select Sauté and set to Less, then add the 1 tbsp oil to the inner pot.
  2. Stir in the chopped onion and garlic. Cover with glass lid and sweat for 5-6 minutes.
  3. Add the mushrooms and stir, then leave for another 2 minutes covered with the glass lid.
  4. Stir in the rice and wait for it to go translucent.
  5. Add a little bit of stock and use a wooden spoon to remove any caramelised or burnt-on bits at the bottom of the inner pot.
  6. Then stir in the remaining vegetable stock.
  7. Put on the lid, and select Manual High Pressure and programme the time for 5 minutes followed by quick pressure release.
  8. Remove the lid and stir in nutritional yeast flakes and the spinach until it wilts.
  9. Serve immediately.

Main Course

Instant Pot, Vegan, Vegetarian