Instant Pot Vegan Mushroom & Asparagus Risotto

This Instant Pot recipe is so creamy and rich! The texture is so creamy, you might think that there is cream in this….BUT….It doesn’t! Which means now tummy aches for my lactose-intolerant peeps!

Creamy Risotto has always been one of my favorite dishes. It brings me back the days when my dad would cook for us. He called this a poor mans meal because you can pretty much put anything in it and it will taste good. He was always very generous with the way he spiced dishes! Which has caused me to have a not so light hand with spices! (SPICES ARE LIFE)

Woo the Boo

This is a perfect dish to make for Valentine’s Day. An anniversary. A special date night in! This recipe is sure to woo your boo! They will be so impressed by the way it tastes! They also won’t believe you when you tell them how long it took to make!!! You can thank me later <3

Favorite Things About This

I like to make my life easier. This means making dishes that are quick, easy and healthy! So, naturally I decided to whip out the good-old Instant Pot!

It truly is a GAME CHANGER!!! Set the Instant Pot to sauté, toss your veggies. Throw in some liquids. Seal that bad boy up. Let it do its MAGIC! I know it almost sounds too good to be true….but it’s not!! That is one of the perks of cooking with an Instant Pot!

Some of the reasons why you will LOVE this Vegan Mushroom & Asparagus Risotto

The mushroom flavor blends so well with the rice and asparagus! It’s the perfect entree dish, for a stay at home dinner with a loved one or to enjoy alone!

It’s jammed packed with savory flavors!

It’s SUPER EASY to make! I mean come on, with less then 10 minute prep time…and 6 minutes in the Instant Pot!

It will have you going in for seconds!

Instructions

Set Pressure Cooker to Saute mode. Once hot, add 4 tablespoons of oil. Add chopped onion, stir for a minute.

Add garlic, salt and pepper. Mix together, until onions begin to soften.

Mix in mushrooms, allow to cook for about 2-3 minutes. Occasionally move mushrooms around. Then mix in herbs one at a time. 

Add arborio rice, then pour 1 tablespoon of olive oil and mix well to coat rice. Roast the rice for about 3 minutes. 

Pour in vegetable broth and water. Mix well with rice and veggies. Lastly, add halfed asparagus. 

Press Cancel on Pressure Cooker, then close lid. Set to Pressure Cook for 6 minutes on High. Set Valve to Sealing. (It may take a few minutes before it begins to cook, the pot needs to heat up first.)

Once cook time is done, switch valve to Venting. (make sure to use a towel, the steam coming out will be very hot.) Once fully depressurized open lid. Mix it around a little. Then do a taste test. Add more flavor if needed. 

Serve gernshed with parsley and fresh ground black pepper. Make your favorite side dish! (salad, garlic bread, broccolini)

Instant Pot Vegan Mushroom & Asparagus Risotto

Easy Vegan Mushroom and Asparagus Risotto made in an Instant Pot. The texture is so creamy, you might think that there is cream in this….BUT….It doesn't! Which means now tummy aches for my lactose-intolerant peeps!

  • 4 tbsp olive oil
  • 1 medium white onion (chopped)
  • 3 large cloves of garlic
  • 8 oz organic white mushrooms (sliced)
  • 1 pinch Kosher salt
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 1/2 tbsp italian seasoning
  • 1 tsp black pepper
  • 2 1/2 cup arborio rice
  • 4 cup vegetable broth
  • 1/2 cup water
  • 1 bunch organic asparagus (cut in half)
  • 2 tbsp white wine vinegar
  1. Set Pressure Cooker to Saute mode. Once hot, add 4 tablespoons of oil. Add chopped onion, stir for a minute.

  2. Add garlic, salt and pepper. Mix together, until onions begin to soften.

  3. Mix in mushrooms, allow to cook for about 2-3 minutes. Occasionally move mushrooms around. Then mix in herbs one at a time.

  4. Add arborio rice, then pour 1 tablespoon of olive oil and mix well to coat rice. Roast the rice for about 3 minutes.

  5. Pour in vegetable broth and water. Mix well with rice and veggies. Lastly, add halfed asparagus.

  6. Press Cancel on Pressure Cooker, then close lid. Set to Pressure Cook for 6 minutes on High. Set Valve to Sealing. (It may take a few minutes before it begins to cook, the pot needs to heat up first.)

  7. Once cook time is done, switch valve to Venting. (make sure to use a towel, the steam coming out will be very hot.) Once fully depressurized open lid. Mix it around a little. Then do a taste test. Add more flavor if needed.

  8. Serve gernshed with parsley and fresh ground black pepper. Make your favorite side dish! (salad, garlic bread, broccolini)

Dig In

I hope you enjoy this recipe!! If you make this recipe please let me know, I would love to hear your thoughts. Leave a comment below. Or send me a message on my contact page!

XoXo,

Made the recipe? Tag us on Instagram @deliciouslymarta #tastiestlife

Marta Flinn

Hi! I am Marta, creator of DeliciouslyMarta. I have over 5 years experience in recipe development, food videography and photography! When I am not in the kitchen, I love reading, taking my dogs on walks and exploring new places.

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2 Comments

  1. Yummmm I love this recipe! I am such a risotto lover. I will have to add this to my list of recipes to try!

    1. 🙂 Risotto is such an underrated comfort food! LOVE IT! Please let me know if you end up trying it out!!!

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