Instant Pot Mushroom Risotto
Updated Nov 14, 2025
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Creamy, comforting, and deeply savory, this Instant Pot mushroom risotto is proof that luxurious doesn’t have to mean labor-intensive. A mix of mushrooms, white wine, peas, and Parmesan delivers all the cozy flavor of classic risotto, with none of the endless stirring.
Risotto has always had a bit of a reputation for being fussy and high-maintenance, with its need for constant stirring. But guess what? The Instant Pot solves all of that! This mushroom risotto is creamy, cozy, and loaded with umami flavor, but it’s also easy, weeknight-friendly, and blissfully hands-off. It’s like risotto went to therapy and learned to relax.
A little sautéing of shallots and mushrooms, a splash of white wine, and the magic of pressure cooking mean you get all that cozy mushroom goodness in about 30 minutes — without standing over the stove, stirring.
Serve this with a spinach and burrata salad, or a romaine, kale, and broccoli salad.
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What's In This Post?
Why Instant Pot Risotto Works
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 thanks to the trapped heat and the pressure cooker function, the Instant Pot method results in a creamy, tender risotto without all of the stirring and slow liquid additions.
Ingredients
- Mushrooms – I used shiitake mushrooms in my mushroom risotto, but you can use any kind of mushrooms you like, from wild to button.
- Arborio rice – The perfect rice for any risotto recipe.
- Shallot
- Chicken or vegetable broth – Use vegetable broth to make the dish vegetarian, but with either choice, less-sodium broth is best.
- Dry white wine – You don’t need much, so choose a wine you’ll enjoy serving with dinner.
- Thyme – Fresh thyme is definitely preferred in this recipe.
- Peas – If you have fresh peas, great! Otherwise, thawed frozen peas will work just fine.
- Parmesan cheese – Freshly grated Parm makes the best risotto. If you’re looking to make this vegan, use a vegan Parmesan cheese instead; just be aware of any nut allergies, as vegan cheeses are often made from cashews.
How Long to Cook Mushroom 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 sauté 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.
How to Make Mushroom Risotto in an Instant Pot
- Sauté shallots and mushrooms: Set the Instant Pot to Sauté. Sauté the shallots in the butter for 2 minutes. Add the mushrooms and sauté for about 5 minutes.
- Cook with rice: Add the rice and stir frequently until the rice starts to become translucent, about 2 minutes.
- Add the liquids: Add the white wine and stir to release any bits stuck to the bottom of the pot. Add the broth and stir well.
- Cook: Seal the pot, press the Manual button, then set the Instant Pot to HIGH, and set the time for 5 minutes.
- Add remaining ingredients: 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 the remaining tablespoon of butter.
- Season and serve: Taste and adjust seasonings as needed. Serve immediately, topped with more Parmesan.
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.
Instant Pot Risotto FAQs
Yes! Cremini, portabella, shiitake, or white button mushrooms all work well. You can even mix varieties for depth of flavor.
No, the Instant Pot does most of the work, making it hands-off and easier than traditional risotto. Just a little sauté prep and then pressure cook.
You can reheat the risotto in the Instant Pot on the sauté setting, or in a pot on the stove, or in the microwave. Whichever method you use, add a splash of broth or water when reheating to restore creaminess.
What to Serve With Mushroom Risotto
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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 it 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 bits 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 the remaining tablespoon of butter. Taste and adjust seasonings as needed. Serve immediately.
Notes
Storage
Leftover risotto can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a pot over low heat, stirring frequently. You will probably want ot stir in a few tablespoons of water or broth to loosen it up, as it will thicken up standing in the fridge.Nutrition
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
