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
4.99 from 109 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. 
4.99 from 109 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
Instant Pot Mushroom Risotto with a title
Instant Pot Mushroom Risotto with text
Instant Pot Mushroom Risotto in a bowl with thyme and writing
Instant Pot Mushroom Risotto in a white bowl with a title


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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. Absolutely delicious!!! Everyone around the table loved it including the teens. That’s a definite win :). I will have to double the recipe next time to have enough leftovers for next day.5 stars

  2. I made this tonight for supper. I was very sceptical about the ratio of liquid to rice, it seemed way too little to me for a risotto but I have to say I was very impressed with the result. The only thing I changed was I used dry, white vermouth instead of wine because that’s what I usually use.

  3. Made it for my daughter’s rehearsal dinner. It was perfect. I recommend making it one on your own with your pot before a special occasion, though. I adjusted the timing just a touch which ensured it wasn’t served mushy.

  4. Definitely going to try this! Sounds delicious! At what step would you recommend adding the suggested vegetables to the instant pot?

    1. For peas or uncooked fresh spinach, I would stir them in at the end. If adding asparagus I would saute separately and then stir in at the end. If you try it I would love to hear how it turns out David!

  5. This recipe was good! I doubled it up but I didn’t have enough mushrooms. The flavor was a bit lacking (not enough mushrooms) so I added like 10 drops of Worcestershire sauce. BOOM! Instantly tasted great. If anyone is finding their risotto a little bland, add some Worcestershire sauce sparingly!

    Just my unwarranted advice. Have a great day! :)5 stars

  6. incredible, I was nervous. but recipe was spot on… Wouldn’t change anything… Fed my neighbor and his wife and they both noted no restaurant in our town could beat this5 stars

  7. Love this recipe. Easy, tasty and quick compared to the traditional risotto. This has become a staple for my family.5 stars

  8. I made it today for the first time in my Philips rice cooker (similar to instant pot) and I must say it was amazing! I have generally used the traditional way for risotto as I was quite skeptical of the quick method but this changed by mind.. it was so so easy to make!
    I made it without the wine even then it was so yummy! Definitely gonna be making it again and again! Thanks so much!5 stars

  9. First timer here, easy to make!!! Served it with grilled veggies and chicken.
    Took some time to figure out the Pott usage and settings, but all came together nicely!5 stars

  10. I followed the recipe as outlined. It’s so much better than the one I make on the stove. So easy, so tasty, so delicious.. this will be my new method for making risotto.. wow!5 stars

  11. This is so good and easy! For a twist, I stirred in a cup of frozen peas when adding the butter and cheese. It doesn’t need them, tho! I’ve made this several times and it is a go-to recipe!

  12. 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

  13. 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.

  14. 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

  15. 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