Turn on the Sauté button on your Instant Pot and add the oil or vegan butter. When heated, add the onions and sauté for 2-3 minutes until slightly translucent.

Now add the minced garlic and the seasoning. Sauté for 1 minute to lightly brown the garlic. Add the diced mushrooms and sauté for another 3-4 minutes until they get tender and release water. Add wine and let it sizzle.

Add the Arborio rice and stir for couple minutes to coat it well.

Stir in the broth, salt, and pepper. Mix well. Close and secure the lid. Turn the steam release handle to the SEALING position. Cancel the Sauté function and select RICE button. Takes about 15 minutes to cook the rice after building pressure.

When Instant Pot is done cooking, wait for 10 minutes on KEEP WARM setting and then release all leftover pressure. Once the Float Valve goes down you can carefully open the lid.

Now stir in nutritional yeast or vegan parmesan cheese. Taste for seasoning and add more if needed.

Sprinkle with your favorite toppings like fresh or dry herbs, crushed red pepper flakes, squeeze of lemon, vegan cheese or fresh ground black pepper. Drizzle truffle oil if using. Serve immediately.

Heat the oil or vegan butter in a heavy bottom pan or Dutch oven over medium heat. Add the onion and cook for about 4 minutes. Add the garlic and cook for an additional minute. Add chopped mushrooms. Cook for 5 minutes until they start to release the water and look browned.

Add wine and let it sizzle. Add the rice and stir for about 1-2 minutes until slightly toasted and aromatic. Add the seasoning, salt and black pepper.

Start adding the broth a cup at a time while continuing to stir. You will know the risotto is almost done when it is thick and sticky and the rice grains are soft - al dente.

Sprinkle with your favorite toppings like fresh or dry herbs, red pepper flakes, squeeze of lemon, vegan cheese or fresh black pepper. Drizzle truffle oil if using. Serve immediately.  Bon Appetit !