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

Ingredients

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.

Leftovers

  • 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 37 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

Ingredients  

  • 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

Instructions 

  • 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.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. 
5 from 37 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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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Instant Pot Mushroom Risotto in a bowl with thyme and writing
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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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Comments

  1. Just tried this! Fast and rice not mushy! Saves so much time in instant pot rather than cooking it on the stove. Thank you for this recipe!!!5 stars

  2. Made this today and it turned out great. Was a little salty maybe from the bouillon. Will cut down on salt next time. All in all turned out very goo.

  3. So simple, and absolutely perfect for 2 people. I didn’t alter anything in the recipe and it came out beautifully. Quality recipe!5 stars

  4. This is seriously one of the best mushroom risottos I’ve ever tried. Fine restaurant quality with the ease of the Instant Pot (and only a couple of stirs at the end!). I am sooooo glad I tried this, and so is my husband. He’d never had risotto and the look on his face after that first taste was priceless. This will be a regular addition to our meals and I can’t wait to serve it to dinner guests. Thank you!5 stars