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Instant Pot Creamy Vegan Mushroom Risotto (Dairy Free)

Creamy Vegan Mushroom Risotto (Instant Pot!)

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  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Vegan


My family’s favorite vegan mushroom risotto recipe made in an Instant Pot! This creamy mushroom risotto is entirely dairy free, vegan, and made with farro for a twist on a classic Italian dish! Perfect for Christmas Eve dinner, Christmas dinner, or even a vegan Thanksgiving! Make it entirely gluten free too!


  • 1 cup sliced mushrooms 
  • 2 tbsp diced shallots
  • 2 tbsp olive oil
  • 1/2 tsp sea salt
  • 8 ounces farro (or arborio rice for gluten free)
  • 2 1/2 cups vegetable broth, room temperature
  • 1/3 cup white wine, room temperature
  • 1 tbsp nutritional yeast
  • 1 tbsp vegan butter, melted
  • 1 pinch saffron threads
  • 1 cup vegan cheese


  1. Turn the Instant Pot on and press the “Saute” mode. Set it to 5 minutes and medium heat.
  2. Add the olive oil to the pot, followed by the sliced mushrooms and diced shallots. Lightly sauté the mushrooms and shallots together until the mushrooms are cooked through and the shallots are translucent. 
  3. While the Instant Pot is still on sauté mode, add in the farro and sea salt to the pot and lightly toast the farro with the mushrooms and shallots for 2-3 minutes.
  4. Add in the white wine to deglaze the pot. Let the white wine simmer until it’s fully evaporated (about 2-3 minutes).
  5. Turn the Instant Pot off and carefully pour the the vegetable broth, nutritional yeast, and vegan butter into the pot. Stir until everything is mixed, and then secure the lid of the Instant Pot on top. Make sure that the pressure valve is completely closed, and set the Instant Pot to pressure cook and custom. Select 5 minutes and press start. 
  6. Allow the the Instant Pot to cook the risotto until the cook time is complete. Then allow the Instant Pot before releasing the pressure.
  7. After the risotto has been kept warm for 10-12 minutes, carefully release the pressure valve on top first, then once all of the pressure has been released, carefully remove the lid.
  8. Stir in the cheese and saffron threads, and continue to stir until the cheese fully melts and becomes super creamy.
  9. Serve the risotto with chopped parsley, thyme, more veggies or as is! Enjoy!


Gluten free: use arborio rice, which is traditionally used in risotto, for a gluten free vegan risotto

Dairy free cheese options: I recommend So Delicious cashew cheese or Follow Your Heart dairy free parmesan shredded cheese. However, for a nut-free option, you can stir in my vegan cauliflower cheese from the vegan Alfredo recipe. 

Saffron: if you don’t have saffron, you can omit, but it truly makes this dish special.

Stove Top option:

  1. Follow the directions for sautéing the mushrooms and shallots together, but in a sauce pan. Add in the rice or farro and the wine to lightly toast the grain. Once the wine has evaporated, remove from heat.
  2. Then add the vegetable broth, vegan butter, and nutritional yeast to a large pot. Carefully add in the rice and mushroom mixture and turn the heat to medium-low, and cook the rice until the liquid has been absorbed, about 15-20 minutes.
  3. Remove from heat, and stir in the vegan cheese and saffron until it’s entirely melted. Then serve!


  • Serving Size: 1/2 cup
  • Calories: 168
  • Sugar: 0.7 g
  • Sodium: 248.8 mg
  • Fat: 7 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 22.9 g
  • Fiber: 2.5 g
  • Protein: 4.1 g
  • Cholesterol: 0 mg