Instant Pot Mushroom Risotto Recipe

Name: Instant Pot Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 0.25 cup unsalted butter; 0.25 cup olive oil; 3 cups diced mushrooms; 1 cup chopped onion; 1 sprig rosemary; 1.5 cups Arborio rice; 0.75 cup white wine; 1 quart chicken stock; salt and ground black pepper to taste; 0.5 cup grated Parmesan cheese

Cook Time: 30 minutes

This Instant Pot risotto recipe is the shortcut side dish of your dreams. Follow these simple steps to create a creamy, flavorful mushroom risotto in no time.

Instant Pot Mushroom Risotto Ingredients

1/4 cup unsalted butter
1/4 cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig fresh rosemary
1 1/2 cups Arborio rice
3/4 cup white wine (a dry variety like Pinot Grigio)
1 quart chicken or vegetable stock
Salt and ground black pepper to taste
1/2 cup grated Parmesan cheese

How to Make Mushroom Risotto in the Instant Pot

Step 1: Turn on your Instant Pot and select the "Saut" function. Add the butter and olive oil to the pot. Stir occasionally until the butter has melted, which should take about 2 minutes.

Step 2: Add the diced mushrooms to the pot. Stir them occasionally until they become slightly softened, approximately 3 minutes.

Step 3: Stir in the chopped onion and cook for an additional 2 minutes until the onions soften.

Step 4: Add the sprig of rosemary to the mixture and cook for 1 minute to release its aroma and flavor.

Step 5: Stir in the Arborio rice, ensuring that each grain gets coated with the butter and oil mixture. Allow this to cook for about 2 minutes, stirring constantly.

Step 6: Pour in the white wine, stirring constantly. Let it simmer for about 3 minutes to allow the alcohol to evaporate and the flavors to blend.

Step 7: Add the chicken or vegetable stock to the pot, stirring gently to scrape up any bits stuck to the sides. Let it simmer for an additional minute.

Step 8: Close and lock the lid of the Instant Pot. Turn the venting knob to the "Sealing" position. Select the "High Pressure" setting and set the timer for 6 minutes.

Step 9: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 5 minutes. Afterward, turn the venting knob to release the remaining pressure.

Step 10: Open the lid and stir the risotto until it reaches a creamy consistency, about 1 minute. Remove the rosemary sprig and discard it.

Step 11: Season the risotto with salt and pepper to taste. Stir in the grated Parmesan cheese until it melts and blends smoothly into the risotto.

Step 12: Serve the risotto hot and enjoy your rich, creamy dish!

How to Store Instant Pot Mushroom Risotto

If you have leftovers, store the risotto in an airtight in the refrigerator for up to three days. It is best when freshly made, but it can still be enjoyed the next day!

Nutrition Facts

Per Serving	Amount	% Daily Value*
Calories	545
Total Fat	32g	41%
Saturated Fat	12g	59%
Cholesterol	48mg	16%
Sodium	577mg	25%
Total Carbohydrate	43g	16%
Dietary Fiber	3g	12%
Total Sugars	10g
Protein	15g	29%
Vitamin C	8mg	9%
Calcium	145mg	11%
Iron	4mg	22%
Potassium	840mg	18%

Instant Pot Mushroom Risotto Recipe

FAQ about Instant Pot Mushroom Risotto Recipe

Store any leftover mushroom risotto in an airtight container in the refrigerator for up to three days. Reheat thoroughly before serving.

While risotto can be frozen, it may lose some of its creamy texture after thawing. If you decide to freeze it, place it in an airtight container and consume within one month. Reheat by adding a little extra stock to bring back some of the moisture.

Arborio rice is ideal for making risotto due to its high starch content, which gives the dish its signature creaminess. If you substitute with another type of rice, the texture might not be the same, and the cooking time could differ.

To make your risotto creamier, you can stir in some heavy cream or extra Parmesan cheese at the end of cooking. You could also add a bit more stock for a softer, creamier texture.

If you don't have white wine, you can substitute with additional broth or a splash of apple cider vinegar mixed with water to maintain a bit of acidity in the dish. However, the flavor profile will differ slightly.

Yes, you can omit the mushrooms if desired. You can replace them with other vegetables such as zucchini, asparagus, or even spinach. Just be sure to adjust cooking times as needed based on the vegetables you choose.

Yes! You can add cooked chicken, shrimp, or even pancetta for an extra protein boost. Simply add the protein after the risotto is done cooking and stir it in with the Parmesan cheese.

If your risotto is too runny after cooking, set the Instant Pot to the 'Sauté' setting and cook for a few more minutes, stirring constantly, to reduce the liquid. You can also stir in a little more Parmesan cheese to thicken the sauce.

Yes, you can make this risotto on the stovetop. Simply sauté the ingredients in a large pot, then add the rice and broth. Stir constantly and gradually add more broth as needed until the rice is cooked and the texture is creamy.

In addition to salt and pepper, you can season your risotto with herbs like thyme or basil. For a richer flavor, add a pinch of nutmeg or a squeeze of lemon juice at the end. Taste and adjust the seasoning as needed before serving.

Comments

Lanee

01/30/2023 06:15:26 PM

I made this but modified it as many were saying too much liquid. I deglazed the onions, mushroom and garlic with 1/4 white wine (dry) and added Arbol rice -1 cup. Then added 1 and 3/4 broth, and simmered for 3 minutes. Changed the time to 6 minutes. Added 4 oz of shredded parm. It came out perfect.

Carolyn

10/21/2022 02:49:00 AM

I almost followed this recipe exactly only difference was I sautéed 3 chicken thighs before adding the mushrooms and onion. I removed the thighs before adding the broth and skinned. Readded them to the pot to cook with the risotto and shredded the meat and added back into the risotto. If you had leftover rotisserie chicken this would work well with it. Delicious

Alexandria Hamm

01/14/2020 03:36:39 PM

I live at 5,200ft altitude and needed to cook under high pressure for an additional 3 minutes. I added 1 extra cup of mushrooms to ensure I had a mushroom in every bite, as well as added 1 can of green peas to include an extra veggie and a little color. I served this dish topped with a small portion of sliced seared pork tenderloin, and it turned out great for my household! I will 100% will be making this recipe again!

Noreen Gamble

07/20/2020 07:00:21 PM

Turned out perfect thanks to the additional comments from reviewers. I followed the directions in the recipe to a tee until after the 6 minute instant pot cook time. I let the instant pot naturally release for 10 minutes instead of a quick release which the recipe suggests. After the 10 minutes, I let what little steam was left release. I opened the pot & added 1 cup of parm stirred and perfection!

Alana Voeks

03/20/2025 02:35:43 AM

This recipe was absolutely delicious, but I did edit some things due to some other comments. I used a cup less of stock and let it sit under "keep warm" for an extra 15 minutes after releasing the pressure and putting the cheese in (make sure to vent at this point too). I used extra cheese because I know my family, and I used a wine cheese with the parmesan. I added in a touch of lemon powder too, and Jane's Krazy mixed up salt instead of regular. It adds some punch, and the lemon juice cuts through the richness just enough!

markasaph

04/08/2022 10:54:27 PM

Easy to make and excellent! Try it and you will cook risotto more often. I added 1/2 cup of heavy whipping cream and 3/4 cup of parmesan cheese. I had the same issue as many other reviewers with the 6 min timer. It was very liquidy when I opened the top, so I set the insta pot to saute and stirred for about 4 min and it came out awesome.

Megan T Bettag

04/02/2020 09:42:06 PM

When the instant pot was finished it looked watery, so I turned on the saute again for a minute or two while stirring, then it was perfect. This tastes great. I also substituted dried sage and dried thyme because I didn't have rosemary. I would make this again.

Christy McCain Millsap

01/18/2021 12:44:35 AM

I made exactly as written, with the following changes: added 1/2 tsp of oregano with sprig of Rosemary; after removing lid, I added 1/2 cup of frozen peas and doubled the amount of parmesean. It was perfect and incredibly delicious.

tara

01/19/2020 12:18:44 AM

Great base recipe. I skipped the wine and swapped the mushrooms for 3 cups of squash. I also added a couple tablespoons of heavy cream with the cheese at the end. The squash disintegrates and creates a lovely creaminess. Also added 1/2 tsp of pepper.

Pat

09/17/2024 12:37:56 AM

I liked it. Have never had risotto before. Just sat down with this, now. I used 2 8oz sliced portobello mushrooms. And 3/4 cup Romano cheese, only had dry rosemary so used a about 1/8 tsp and about 1/4tsp thyme full cup white wine and 2cups rice. Instapot rice setting runs 13 min. Turned out beautifully. Took too long dicing onions and browned the butter in the olive oil, used it anyway. However, I am going to at least cut this in half in the future 3 quarts is more than we would eat at any meal.

mary

09/24/2025 11:08:49 PM

I followed the recipe as written, using chicken broth and a mix of button and portobello mushrooms. It turned out great!

Penny

09/16/2025 12:44:47 PM

This was so good and easy compared to standing over a skiIIet stirring and watching but it turned out just as creamy and deIicious as the traditionaI way to make risotto.

AceRoe9254

06/17/2025 06:34:33 PM

I proportionally increased the ingredients to match two cups of rice (e.g. 1 cup of wine) and a lot more mushrooms including some shiitake and turkey tail (not too many - their taste is strong) and some fresh thyme sprigs. A huge hit with my family and dinner guests. I serve it with pressure cooked beets and roasted asparagus and roasted Brussels sprouts.

Bab

05/31/2025 01:16:09 AM

I made this just as the recipe was written. Yum yum- my husband already had three helpings

SandyFries3791

04/26/2025 08:45:07 PM

Way too much liquid!

Gary Adams

02/15/2025 03:51:39 PM

Tried it for a get-together — huge hit.

Novice Tim

02/10/2025 12:27:12 AM

Excellent recipe. I think you could add some chicken or something with some hefty to make it even better. Really enjoyed it though.

Benjamin Perez

01/27/2025 03:42:27 AM

Totally nailed the flavors.

Scott Wilson

01/16/2025 10:21:39 AM

Made it for lunch, ruined dinner plans.

audio version

Cook Time: 60 minutes