Instant Pot Mushroom Risotto
on Jul 12, 2020, Updated Jun 18, 2025
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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.
When I first heard you could make risotto in the Instant Pot I was more than a bit skeptical. I definitely thought that the almost continuous 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 the Instant Pot method results in a creamy, tender risotto without all of the stirring and slow liquid additions.
I used shiitake mushrooms in my mushroom risotto, but you can use any kind of mushrooms you like, from wild to button. Serve this with a spinach and burrata salad, or a romaine, kale and broccoli salad.
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Instant Pot Risotto
Cooking risotto in an Instant Pot produced really nice results. 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.
How Long to Cook Risotto in an Instant Pot
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: you need to saute the aromatics, mushrooms, and rice, and. once sealed, the appliance takes a few minutes for the pressure to build. Then the 5-minute pressure cooking time starts. But once the 5 minutes are up, you open the steam valve, and stir in those last final ingredients.
The Instant Pot makes risotto super simple to make and also faster than you would imagine.
How to Make Mushroom Risotto in an Instant Pot
1. Set the Instant Pot to Sauté. Sauté the shallots in the butter for 2 minutes. Add the mushrooms and sauté for about 5 minutes.
2. Add the rice and stir frequently until the rice starts to become translucent, about 2 minutes.
3. Add the white wine and stir to release any bits stuck to the bottom of the pot. Add the broth and stir well.
4. Seal the pot, press the Manual button, then set the Instant Pot to HIGH, and set the time for 5 minutes.
5. 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.
6. Taste and adjust seasonings as needed. Serve immediately.
Kitchen Smarts
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.
More Instant Pot Recipes:
- Instant Pot Chicken Cacciatore
- Instant Pot Turkey Breast
- Instant Pot Mediterranean Lamb Stew
- How to Cook Perfect Rice in an Instant Pot
- Instant Pot Chicken Paprikash
Other Italian Entrees:
- Parmesan Garlic Mushroom Chicken
- Classic Italian Meat Sauce
- Italian Tuna Salad
- Spicy Chicken Milanese
- Pork Chops with Italian Persillade
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Instant Pot Mushroom Risotto
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.
