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Instant Pot Asparagus Mushroom Risotto

Instant Pot Asparagus Mushroom Risotto

Asparagus Mushroom RIsotto in the Instant Pot is ready in less than 30 minutes, and a delicious healthy option for lunch or main course. Vegan, gluten free, dairy free.
Course Main Course
Cuisine American
Keyword asparagus, instantpot, mushroom, risotto
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 244kcal
Author Alkaline Recipes



  • 1 cup arborio rice
  • 1 cup water


  • 12 oz fresh asparagus about 15-20, stalks trimmed off
  • ½ cup organic sun dried tomatoes
  • 2 cups of mushrooms
  • 1 leek sliced
  • 4 cloves of garlic minced
  • ¼ cup olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper


Rice in Instant Pot

  • Add rice and water to pressure cooker pot.
  • Cook on high pressure for four minutes.
  • Let set for 5 minutes, and then release pressure.
  • Remove rice from pot and set aside.
  • Rinse pot.
  • Note: If you are not cooking in an Instant Pot, follow directions on rice package.


  • Add olive oil, salt, pepper and all vegetables except sun dried tomatoes to pot.
  • Set to saute.
  • Saute vegetables for 4-5 minutes until done.
  • Add sun dried tomatoes and mix.
  • Add rice and saute 1-2 minutes until entire dish is heated.
  • Serve with your favorite salad or bread. Serves 4 as main dish, 6 as side dish.
  • Note: If you are not cooking with an Instant Pot, saute all ingredients as directed in pan.


Serving: 1g | Calories: 244kcal