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

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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Small white bowl of Mushroom Risotto.

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.

Woman stirring an Instant Pot of Mushroom 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.

Mushroom Risotto in green bowls.

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.

Woman adding ingredients to an Instant Pot.

2. Add the rice and stir frequently until the rice starts to become translucent, about 2 minutes.

Woman stirring an Instant Pot with rice and mushrooms.

3. Add the white wine and stir to release any bits stuck to the bottom of the pot. Add the broth and stir well.

Stock pouring into an Instant Pot.

4. 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.

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.

Woman tossing parmesan cheese into an Instant Pot.

6. Taste and adjust seasonings as needed. Serve immediately.

Woman sprinkling parmesan cheese onto a bowl of Mushroom Risotto.

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:

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

Lefotver 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

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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