Instant Pot Mushroom Risotto
If you’re craving the creamy, comforting goodness of mushroom risotto but don’t want to spend half an hour stirring, this Instant Pot Mushroom Risotto is the answer! With just a few simple ingredients and a fraction of the usual cooking time, you’ll have a restaurant-quality dish right at home. The Instant Pot takes the guesswork out of risotto, giving you perfectly cooked Arborio rice with that signature creamy texture—no endless stirring required.
Instant Pot Mushroom Risotto
This recipe combines tender, earthy mushrooms with fragrant garlic and onions for a flavor-packed dish that feels special enough for date night but easy enough for a weeknight dinner. Using the Instant Pot’s sauté function to cook down the onions, garlic, and mushrooms before adding the rice builds layers of flavor that take this risotto to the next level. And the best part? Once you add the broth and lock the lid, the Instant Pot does all the work.
Finish it off with a generous sprinkle of grated Parmesan for that perfect, cheesy richness that makes risotto so satisfying. This Instant Pot Mushroom Risotto is not only delicious but also versatile—serve it as a side dish for your favorite protein, or let it shine as the main event. With just 5 minutes of pressure cooking, you’ll have a creamy, comforting meal ready to enjoy in no time!
What You Will Love About This Recipe
You’ll love this Instant Pot Mushroom Risotto recipe for its rich, creamy texture and the deep, savory flavor that only mushrooms and Parmesan can bring. It’s the perfect solution when you want a comforting, restaurant-quality risotto without spending time hovering over the stove. The Instant Pot does the hard work for you, allowing you to enjoy a delicious, gourmet meal with minimal effort.
This recipe is also incredibly versatile! You can keep it vegetarian by using vegetable broth or add extra richness with chicken broth. Feel free to experiment by adding fresh herbs like thyme or rosemary, or even a splash of white wine for a touch of acidity. It’s easy to make this risotto your own while still getting that signature creamy consistency.
Another great thing about this recipe is how quick it is to prepare. With just a few minutes of prep and only 5 minutes of actual cooking time, it’s the ultimate go-to recipe for busy nights. You’ll end up with a dish that tastes like you spent hours in the kitchen, making it perfect for impressing family and friends without the hassle!
How to make Instant Pot Mushroom Risotto
- Press the Saute button Add and melt the butter. Add the onion and garlic, cook for 3–5 minutes until onions are translucent.
- Add in the mushrooms and allow them to start to cook. Stirring while they cook, for 3-4 minutes.
- Add rice and cook for an additional minute.
- Add 1 cup broth and stir for 2–3 minutes until it is absorbed by the rice.
- Add remaining 3 cups broth, Lock lid.
- Press the Manual button and adjust
time to 5 minutes (HIGH). - When the timer beeps, do a quick release.
- Open the lid, you may have a bit of excess broth still in your pot that has not fully absorbed yet, if so, place your pot on saute and continue to cook off the remaining liquid.
- Stir in the Parmesan.
- Close the lid and allow it to sit for a few minutes.
- Serve & Enjoy
Tips & Tricks
- Use Arborio Rice: Arborio rice is essential for risotto because it releases starch as it cooks, creating that creamy texture. Other types of rice won’t yield the same result, so stick with Arborio for the best consistency.
- Sauté the Mushrooms First: Sautéing the mushrooms, onions, and garlic before pressure cooking brings out their natural flavors and gives your risotto a richer, deeper taste. Allow the mushrooms to brown slightly for even more flavor.
- Deglaze with a Splash of Wine: For an extra layer of flavor, add a splash of white wine after cooking the mushrooms and before adding the broth. This step adds a hint of acidity and enhances the overall depth of the dish.
- Quick Release the Pressure: A quick release keeps the rice from overcooking, which helps retain the creamy texture without turning mushy. Be sure to do this as soon as the Instant Pot’s timer goes off.
- Adjust the Consistency: If there’s a bit of extra liquid left in the pot after cooking, just set it to sauté for a few minutes to cook off the remaining broth. Alternatively, if you like it creamier, stir in a splash of extra broth at the end.
- Finish with Parmesan and a Lid Rest: After stirring in the Parmesan, place the lid back on (without locking it) and let the risotto sit for a few minutes. This helps the flavors meld and gives you that perfect, rich texture.
FAQs
Instant Pot Mushroom Risotto
Instant Pot Mushroom Risotto combines rice, mushrooms, broth, and cheese to create an effortless meal that your guests will think you spent hours preparing, where in reality it’s one of the easiest dishes you will ever make.
Ingredients
- 4 TBSP Butter
- ½ Small Onion, chopped
- 2 Cloves Garlic, minced
- 3 Cups Mushrooms, sliced
- 1 ½ Cups Arborio Rice
- 4 Cups Chicken Broth (or vegetable broth)
- ½ Cup Grated Parmesan Cheese
Instructions
- Press the Saute button Add and melt the butter. Add the onion and garlic, cook for 3–5 minutes until onions are translucent.
- Add in the mushrooms and allow them to start to cook. Stirring while they cook, for 3-4 minutes.
- Add rice and cook for an additional minute.
- Add 1 cup broth and stir for 2–3 minutes until it is absorbed by the rice.
- Add remaining 3 cups broth, Lock lid.
- Press the Manual button and adjust time to 5 minutes (HIGH).
- When the timer beeps, do a quick release.
- Open the lid, you may have a bit of excess broth still in your pot that has not fully absorbed yet, if so, place your pot on saute and continue to cook off the remaining liquid.
- Stir in the Parmesan.
- Close the lid and allow it to sit for a few minutes.
- Serve & Enjoy
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 829mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 6g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!