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instant pot wild mushroom risotto over head shot

Instant Pot Wild Mushroom Leek Risotto

Instant Pot Wild Mushroom Leek Risotto is vegetarian risotto that's made in around 30 minutes with no bothersome stirring! {GF, VEG}

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  • 2 tablespoons unsalted butter divided
  • 1 large leek white and light green parts only, halved and sliced into half moons (save the dark green tops for veggie stock)
  • 8 ounces cremini mushrooms stemmed and sliced
  • 3.2 ounce package shitaki mushrooms stemmed and sliced
  • 1 medium portobello mushroom stemmed, gills removed, sliced and cut into 2" pieces
  • 3 cloves garlic minced
  • 1/2 cup dry white wine I used sauvignon blanc
  • 1 cup arborio rice
  • 2 1/2 cups [vegetable stock] homemade or store bought
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 1/2 teaspoon kosher salt
  • 1/4 cup freshly grated parmesan plus more for serving
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • freshly ground black pepper plus more salt if needed


  • Select the Saute button on the Instant Pot and set it to 8 minutes cook time.
  • Add 1 tablespoon of the butter and heat until melted.  Add the leek, mushrooms and garlic and saute until the mushrooms are browned and the liquid has evaporated, about 3-4 minutes.
  • Add the white wine and reduce until it's only a few tablespoons, about 2-3 minutes.  Add the arborio rice and toast for 1 minute, then turn off the Instant Pot.
  • Add the stock, thyme and salt, then place the lid over the top, lock in place, and set vent to Sealing.  Select the Pressure Cook button and select High Pressure for 8 minutes.  Quick release the pressure and remove the lid.
  • Your risotto should be soft yet slightly firm in the center and very creamy.  If yours isn't done, add 1/4-1/2 cup more stock and simmer (no lid required) until it's absorbed the liquid.
  • When the risotto is done, remove the thyme sprig and stir in the remaining 1 tablespoon butter, parmesan cheese, lemon zest, juice and salt and black pepper to taste.
  • Serve immediately and enjoy!


  • Save your dark leek tops and mushroom stems for homemade vegetable stock!
  • Any of your favorite varieties of mushroom will work in this risotto, including dried mushrooms like porcini and shitake.  Soak the dried mushrooms in hot water in advance, strain the liquid and use it in addition to the vegetable stock for added mushroom flavor.
  • Make this vegan by substituting the butter with oil and the parmesan with nutritional yeast.


Serving: 1g, Calories: 200kcal, Carbohydrates: 23g, Protein: 6g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 535mg, Fiber: 2g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!