There’s no need to spend hours at the stove because this recipe for Instant Pot Mushroom Risotto is basically one and done!

Rice and mushrooms cooked in the Instant Pot with broth and herbs until creamy and tender. Stir in some parmesan cheese for an effortlessly elegant meal.

Instant Pot Mushroom Risotto in a bowl with a spoon

Instant Pot Mushroom Risotto

I have to admit, Instant Pot risotto is one of my favorite uses for the Instant Pot (along with melt in your mouth ribs).

A traditional mushroom risotto recipe needs tending to and lots of stirring while instant pot risotto is a set-it-and-forget-it kinda dish!

The results are a deliciously creamy and cheesy main course done within minutes and all with zero fuss! No need to eat out when you can stay in and eat in style!

ingredients to make Instant Pot Mushroom Risotto


RICE This recipe uses arborio rice which is a short-grain rice. As it cooks, it releases starch creating a creamy consistency. Regular white rice will not produce the same results.

CHICKEN BROTH Purchase it in a carton or make your own homemade chicken stock.

GARLIC and WINE These add flavor! If no wine is on hand, just sub extra chicken broth (but I highly recommend keeping an inexpensive bottle in the fridge for recipes, it adds great depth of flavor with little effort).

PARMESAN CHEESE is what it’s all about with risotto. Try subbing out Romano if desired.

VEGGIES  Add peas, spinach, chopped asparagus, or diced red bell peppers to the Instant Pot.

Fancy It Up: If you like truffle, it is an easy way to upscale dishes like risotto or even mashed or roasted potatoes. While it can seem a bit spendy, you can get bottles of truffle oil for as little as $12. A tiny bit goes a long way and it can literally flavor countless dishes.

mushrooms in a pot for Instant Pot Mushroom Risotto


How to Make Instant Pot Mushroom Risotto (overview)

  1. Sauté onions and mushrooms in oil in the Instant Pot.
  2. Add the Arborio and cook for a few minutes. Add wine and deglaze.
  3. Stir in broth, garlic, and seasonings. Seal lid, follow cooking instructions in the recipe below.
  4. Stir in the butter and parmesan cheese. Garnish and serve immediately.


  • Instant Pot Mushroom Risotto will last in the fridge about 4 days kept in an airtight container.
  • Refresh it by giving it a stir and you may need to add some extra broth (or cream). Pop it in the microwave or heat on the stovetop until warmed.

More Risotto Favorites

Did you love this Instant Pot Mushroom Risotto? Be sure to leave a rating and a comment below! 

Instant Pot Mushroom Risotto in a white bowl
5 from 78 votes↑ Click stars to rate now!
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Instant Pot Mushroom Risotto

Creamy & savory, this Instant Pot Mushroom Risotto is sure to be a hit with the whole family!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings


  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 8 ounces mushrooms sliced
  • 1 cup arborio rice
  • ¼ cup white wine
  • 2 cups chicken broth
  • 2 cloves garlic minced
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • teaspoon black pepper
  • 1 tablespoon butter
  • ¼ cup Parmesan cheese shredded, divided


  • Heat olive oil in the Instant Pot using the saute setting.
  • Add onions and mushrooms. Cook 3-4 minutes or until mushrooms are tender.
  • Add the rice and cook for 2-3 minutes. Add white wine and scrape any brown bits off the bottom of the Instant Pot.
  • Stir in broth, garlic and seasonings. Place the lid on the Instant Pot and turn the valve to seal. Set to pressure cook on high for 5 minutes.
  • Once the cook time is off, let it sit without opening the lid for 10 minutes (natural release). After 10 minutes release any remaining pressure and open the lid.
  • Stir in butter and 2 tablespoons parmesan cheese.
  • Serve and garnish with remaining parmesan cheese.


Leftovers can be stored in an airtight container in the fridge for up to 4 days. 
5 from 78 votes

Nutrition Information

Calories: 300 | Carbohydrates: 45g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 706mg | Potassium: 349mg | Fiber: 2g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dinner, Entree, Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. At first I was skeptical, but then I just went for it. Glad I did, this risotto is really good! I used a half cup of leftover prosecco wine instead of a quarter, added an ounce of dried Porcini mushrooms (soaked in the wine ) in addition to the 8 ozs of white mushrooms, added some fresh flat leaf parsley at the end with the butter and cheese. Added another 5 minutes to the release time. Beautiful! Thanks for posting!

  2. OMG! I recently hosted my girlfriends for a few days at the cottage. One of them is a vegetarian, so I was looking for an easy recipe that wouldn’t heat up the cottage. I brought my Instant Pot along with me and made this recipe. The only change I made was using vegetable broth instead of chicken for my friend. It was a HUGE hit! Said vegetarian told me to take away the serving dish before she ate it all. It was equally delicious the next day! Thank you for such a delicious and easy reipe!5 stars

  3. I’ve never had rissoto before but I love mushrooms, and I love rice, so I came across this recipe and decided to give it a try. Oh my gosh this is heaven in my mouth. I didn’t have any wine so I used chicken broth. Thank you for this amazing and easy recipe. It’s a keeper for sure.5 stars

  4. Excellent recipe. So quick easy to make. This one’s a keeper. I made it without the wine and just used chicken broth. Delicious.5 stars

  5. love this recipe. made it for some bbq’s and birthdays, now I am asked to make it every time we go to a party.5 stars

    1. This recipe is delicious! I have family coming and would like to make this for them. I’ll definitely have to double the recipe. Has anyone tried doubling it yet?5 stars

      1. So glad you love the risotto Michelle! I haven’t tried doubling this recipe yet, anyone else?!

      2. I finally doubled the recipe and it turned out great. Kept the same cooking time just let it sit for 15-20 minutes before I took the lid off my pressure cooker.

    2. We loved it. Very easy and quick. I doubled the recipe, so I did 1 tbsp of olive oil and the other tbsp of truffle oil. Also used vegetable broth instead of chicken because my daughter is vegetarian.

      We’ll definitely cook this again!5 stars

  6. Absolutely love this recipe, risotto comes out perfect and no standing over a
    stove stirring. Definitely a keeper and will be made often. Thank you Holly!5 stars

  7. Just had this with dinner and it was very good! I think the stovetop version is slightly better but when you consider the time and effort involved, I’ll take this pressure cooker version. Thanks a bunch!5 stars

    1. I haven’t tried this with brown arborio rice so I can’t say for sure. Let us know how it works out for you!