Instant Pot Mushroom Risotto

5 from 1 vote

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The Instant Pot makes creamy risotto super simple to make and also faster than you would imagine. This version has savory mushrooms, bright green peas and a nice amount of Parmesan.

Instant Pot Mushroom Risotto

Risotto is one of my favorite things to make. I love the stirring, the way the rice releases its starch, and then absorbs the liquid as it is gradually added, resulting in a creamy savory starchy puddle of fabulousness.

Small white bowl of Mushroom Risotto.

But it’s not a dish a lot of folks want to make all that often, because it requires a fairly constant focus of attention. And if you are entertaining, it pretty much locks you into the kitchen for ½ an hour or longer, which is annoying if your kitchen is closed off from where the action (people) is.

Instant Pot Risotto

When I first heard you could make risotto in the Instant Pot I was a bit skeptical. I was a lot skeptical. I definitely thought that thought the stirring, and the slow addition of small increments of liquid were what gave risotto that simple yet complex creaminess, and that unification of rice and broth and added ingredients. But I am determined to see what that Instant Pot can do.

Woman stirring an Instant Pot of Mushroom Risotto.

The results were very pleasantly surprising. I will not say that it has an identical texture to risotto stirred on the stove. But it definitely has a much more risotto-like texture and consistency than if you had just dumped all of the liquid into the rice and mushrooms on the stove, covered it, and let the rice absorb the broth. That just results in rice – not risotto.

Rice Cooking Time

It was shocking to me that you only set the pressure cooker function for 5 minutes. Sure there is a bit of extra time that needs to be factored in: the time for the pressure to build and the 5 minute countdown to start. But once the 5 minutes are up you actually do the quick release of the steam valve, and stir in those last final ingredients. You can stir a couple of tablespoons of cream into the risotto at the end as well, or even a couple of extra tablespoons of broth, if you want a looser texture.

Mushroom Risotto in green bowls.

The Instant Pot makes risotto super simple to make and also faster than you would imagine.

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How to Make Mushroom Risotto in an Instant Pot

Set the Instant Pot to Sauté and add 2 tablespoons of the butter.

When the butter is melted, sauté the shallots for 2 minutes, until they soften and start to turn opaque, but don’t let them brown. Add the mushrooms and sauté for about 5 minutes until they are fairly tender and golden at the edges.

Woman adding ingredients to an Instant Pot.

Add the rice and stir frequently until the rice is starting to become translucent on the outside, about 2 minutes.

Woman stirring an Instant Pot with rice and mushrooms.

Add the white wine and stir to release any bit stuck to the bottom of the pot.

Add the broth and stir well.

Stock pouring into an Instant Pot.

Seal the pot, press the Manual button, then set the Instant Pot to HIGH, and set the time for 5 minutes.

Instant Pot set to five minutes.

When the 5 minutes are up, immediately release the pressure using the quick release valve. Open the Instant Pot and immediately stir in the thyme, peas, Parmesan and remaining tablespoon of butter.

Woman tossing parmesan cheese into an Instant Pot.

Taste and adjust seasonings as needed. Serve immediately.

I used shiitake mushrooms in my version, but you can use any kind of mushrooms you like, from wild to button.

Woman sprinkling parmesan cheese onto a bowl of Mushroom Risotto.

Other Instant Pot Recipes:

Two bowls of Mushroom Risotto on a wooden table.

Other Italian Entrees:

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5 from 1 vote

Instant Pot Mushroom Risotto

The Instant Pot makes creamy risotto super simple to make and also faster than you would imagine. This version has savory mushrooms, bright green peas and a nice amount of Parmesan.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 People
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Equipment

Ingredients 

  • 4 cups less-sodium chicken or vegetable broth
  • 3 tablespoons unsalted butter (divided)
  • 1 large shallot (finely chopped)
  • 8 ounces thinly sliced mushrooms (any kind)
  • 2 cups arborio rice
  • ½ cup dry white wine
  • 1 teaspoon minced fresh thyme
  • 1 cup fresh peas (or frozen and thawed peas)
  • ½ cup freshly grated Parmesan

Instructions 

  • Place the broth in a microwave safe container and warm in the microwave, or place in a saucepan and warm over low heat on the stove, until it almost comes to a simmer.
  • Set the Instant Pot to Sauté and add 2 tablespoons of the butter. When the butter is melted, sauté the shallots for 2 minutes, until they soften and start to turn opaque, but don’t let them brown. Add the mushrooms and sauté for about 5 minutes until they are fairly tender and golden at the edges.
  • Add the rice and stir frequently until the rice is starting to become translucent on the outside, about 2 minutes. Add the white wine and stir to release any bit stuck to the bottom of the pot. Cook for 1 minute until the wine has mostly evaporated. Turn off the Sauté function.
  • Add the broth and stir well. Seal the pot, press the Manual button, then set the Instant Pot to HIGH, and set the time for 5 minutes. The pressure cooker will take a few minutes to set the pressure and begin the 5-minute countdown.
  • When the 5 minutes are up, immediately release the pressure using the quick release valve. Open the Instant Pot and immediately stir in the thyme, peas, Parmesan and remaining tablespoon of butter. Taste and adjust seasonings as needed. Serve immediately.

Notes

It was shocking to me that you only set the pressure cooker function for 5 minutes.  Sure there is a bit of extra time that needs to be factored in: the time for the pressure to build and the 5 minute countdown to start.  But once the 5 minutes are up you actually do the quick release of the steam valve, and stir in those last final ingredients.  You can stir a couple of tablespoons of cream into the risotto at the end as well, or even a couple of extra tablespoons of broth, if you want a looser texture.

Nutrition

Calories: 591kcal, Carbohydrates: 91g, Protein: 20g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 31mg, Sodium: 280mg, Potassium: 601mg, Fiber: 5g, Sugar: 4g, Vitamin A: 661IU, Vitamin C: 17mg, Calcium: 175mg, Iron: 6mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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