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Instant Pot Mushroom Risotto

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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

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!

instant pot mushroom risotto

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!

instant pot mushroom risotto

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
instant pot mushroom risotto

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.
instant pot mushroom risotto

FAQs

Muffin wafer biscuit oat cake icing sweet jelly-o bear claw. Gummi bears topping caramels topping cotton candy. Sugar plum chocolate bar dessert gummies ice cream chocolate caramels.

Yes! While mushrooms are the star, feel free to add other vegetables like spinach, peas, or asparagus. Add delicate vegetables, like spinach and peas, at the very end so they don’t overcook, and stir them in just before serving.

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave with a splash of broth or water to help restore its creamy texture.

instant pot mushroom risotto
instant pot mushroom risotto long pin
instant pot mushroom risotto

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

    1. Press the Saute button Add and melt the butter. Add the onion and garlic, cook for 3–5 minutes until onions are translucent.
    2. Add in the mushrooms and allow them to start to cook.  Stirring while they cook, for 3-4 minutes.
    3. Add rice and cook for an additional minute.
    4. Add 1 cup broth and stir for 2–3 minutes until it is absorbed by the rice.
    5. Add remaining 3 cups broth, Lock lid.
    6. Press the Manual button and adjust time to 5 minutes (HIGH).
    7. When the timer beeps, do a quick release.
    8. 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.
    9. Stir in the Parmesan.
    10. Close the lid and allow it to sit for a few minutes.
    11. Serve & Enjoy

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 829mgCarbohydrates: 20gFiber: 2gSugar: 3gProtein: 6g

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