Instant Pot Mushroom Risotto
by Chungah
This post may contain affiliate links. Please see our privacy policy for details.
Easy no-fuss restaurant-quality mushroom risotto! A fool-proof recipe with the most perfect consistency every time. So creamy, so velvety!
Featured Comment
So freaking good. made it twice, once with the veggies and one without the peas and spinach. Will forever be on the menu as a special treat! So fast with the IP also, when you forget to make a starch it’s a perfect go-to.
Why you’ll love this instant pot mushroom risotto
- Restaurant-quality and affordable. Homemade risotto is incredibly budget-friendly, yielding restaurant-quality results (if not better) with a simple push of a button on your Instant Pot®, giving you complete control of all the ingredients.
- Ridiculously easy. This recipe is unbelievably easy – we’re talking no stirring, no babysitting, no fuss of any kind. The pressure cooker does all the heavy lifting for us.
- Fool-proof. Whether you’re a seasoned cook or it’s your first time making risotto, this is a fool-proof recipe that is impossible to mess up!
- Perfect consistency. The consistency of the risotto is simply perfect every single time – creamy, velvety, and al dente with a slight bite.
- Leftovers are even better. If you are graced with any leftovers, you can repurpose the extras into arancini (fried Italian rice balls!).
How to make mushroom risotto in the instant pot
- Sauté the aromatics. First, cook the garlic and onion in a 6-qt Instant Pot® until the onions are softened and translucent.
- Brown the mushrooms. Then really brown the mushrooms until tender with golden brown edges for a deeper, richer base.
- Toast the rice. Stir in the arborio rice until toasted.
- Pressure cook. Stir in the chicken broth (perfect for small portions) and thyme, pressure cooking for 6 minutes on high with an immediate quick release to avoid overcooking the risotto.
- Add the greens. Stir in the butter, spinach, peas, and Parmesan, seasoning one last time with salt and pepper.
- Serve. Serve warm, garnished with additional Parmesan.
Pro tip
Toast the arborio rice first.
This will bring out all the rich, toasty, warm, nutty flavors in the risotto.
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Mushroom Risotto: Frequently Asked Questions
What mushrooms are best here?
Cremini, baby bella, chanterelles, shiitake, or oyster mushrooms are all great options. You can use an assortment or just one variety.
Can I use fresh herbs instead?
Absolutely! But because dried herbs are often more potent and concentrated than fresh herbs, you need less when using dry. For example, 1 tablespoon fresh thyme = 1 teaspoon dried thyme.
What can I substitute for the spinach?
Arugula or shredded kale are both excellent options.
Why does my risotto look soupy?
After opening the lid, the risotto may look soupy but with a few stirs (and a little bit of rest), the residual starch will help thicken the risotto naturally to its final creaminess.
Can you halve the recipe?
Yes! I have had much success halving the recipe by halving all the ingredients except decreasing the arborio rice to 1/3 cup and decreasing the cook time to 5 minutes.
Can I make this vegetarian?
Sure! Swap the chicken broth for vegetable broth.
Is risotto freezer-friendly?
Risotto will not hold up very well in the freezer and can result in a grainy texture when reheated.
Instant Pot Mushroom Risotto
Easy no-fuss restaurant-quality mushroom risotto! A fool-proof recipe with the most perfect consistency every time. So creamy, so velvety!
Video
Ingredients
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 8 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup arborio rice
- 2 cups chicken broth
- ¼ teaspoon dried thyme
- 2 cups baby spinach
- ¾ cup frozen peas, thawed
- ¼ cup freshly grated Parmesan
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
- Stir in arborio rice until toasted, about 1-2 minutes.
- Stir in chicken broth and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
- Serve immediately.
Equipment
Notes
- Use a variety of mushrooms. This recipe uses cremini mushrooms for convenience and simplicity but feel free to substitute baby bella, chanterelles, shiitake or oyster mushrooms, using an assortment or just one variety.
- Do not rinse the rice prior to using. Typically it is recommended to rinse rice under cold water to remove any excess starch. In this case, the excess starch is essential to risotto, providing its creamy consistency. Removing the starch (washing the arborio rice) can lead to gummy risotto.
- Deglaze with a splash of wine. Add a splash of dry white wine (pinot grigio or chardonnay) to deglaze the bottom of the pot. This helps prevent the dreaded burn signal while also adding deep flavor by lifting up all the browned bits (fond) and bright acidity to the risotto.
- Freshly grated Parmesan goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is always best, melting more smoothly and evenly, and creating a far superior creamy risotto.
- Let it rest. The risotto may look soupy initially but allow it to rest for 2-3 minutes before stirring frequently. It will thicken as it sits, transforming into restaurant-quality creaminess.
- Make it vegetarian. Vegetable broth can be used for the chicken broth.
- Stir in more stock with leftovers. When reheating leftovers, stir in more broth as needed as the rice will continue to soak up the broth.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Love this dish- it tasted great. Can I suggest an edit for the quantity? It fed 2 people main serves. Two happy people, but not 6
Excellent!
It’s definitely one of our favorites! 🙂
Hi! I have used your recipe before and I just love it. It’s a family favorite. It’s been awhile since I made it and I don’t remember many it serves. Did I miss that in your description ? I am really craving this right now!
This was my first IP recipe (outside of just cooking frozen dumplings) but I am a trained chef. The recipe was great with shiitake and oyster mushrooms and the arborio rice was cooked perfectly (not too al dente, not soft) and the risotto was super creamy. I’m not really a risotto fan, but I still thought this was a great meal with minimal time spent. Risotto lovers would love it I’m sure. Thanks!
Next up I will try deglazing with white wine and adding some miso and soy sauce.
Looks so good! Can I substitute short-grain brown rice in this recipe?
Simply delicious. Had a very discerning guest who raved about this dish. I was pleasantly surprised at how easy and delicious this was. Deserves all the rave reviews! I doubled the recipe, and added 1 min cooking time, with amazing results. Thank you!
Wow cant believe you can make risotto in a instant pot and it was good! It didn’t come out soupy at all ,super creamy. I used frozen spinach and half thawed peas and put it in at the same time and it worked out! Give it a shot super easy and fast that’s what I look for when doing a new recipe especially for during the week! Great job!
We made this for an anniversary dinner. It was absolutely delicious. Cooking it in the instapot was much easier and faster than any risotto I’ve had before. If you’re considering making this- do it!
I don’t have a insta pot. How would I cook this.
I ABSOLUTELY love this recipe! I has become a major staple in our house!!! I’m wondering, we are trying to eat more brown rice… have you ever tried this recipe with a brown rice? I see some other recipes floating around out there, but I trust your judgement & expertise more! Thanks for all the wonderful recipes 🙂
I’ve made this several times now substituting the mushrooms with chicken. I love it! I always forget to let the peas thaw beforehand but it doesn’t bother me much.
Made this tonight and I thought it got very good. I used regular white mushrooms because it’s what I had. Will make again.
This is a great easy method but I would say that the quantities are off for me. I did question in my head the amount of rice for 6 servings. I went with it but it’s not enough for 6 people at all!
This is my favorite way to make risotto. I find it’s a little soupy when it’s done, so either add a 1/4 c rice or cook on sauté after it’s finished to remove some of the excess liquid. Incredibly delicious!
Hi 🙂
This looks and sounds absolutely amazing! My Instant Pot does not have the High/Low pressure selection, is it safe to say that the default setting would be high? Also, should any of your recipes call for low setting do you know what setting I could use in it’s place? I’ll be trying this on Sunday! Ummmmm.
Can ypu add asparagus instead of mushrooms?
I made this, sort of, using some of the suggestions in other reviews, and omitting things I don’t like. I used shallots, mushrooms, fresh asparagus, garlic, chicken broth, arborio rice, butter, salt and pepper, and parmesan cheese. I sautéed the mushrooms, shallot, garlic, and rice in the IP. Added the chicken broth, declared the pot, then cooked for 6 minutes. I blanched the asparagus, and put it in an ice bath, then drained it. Quick release, added parm and asparagus. It’s very good. I’d definitely add some white wine to declare next time, and probably use romano cheese. I’d say this is a great starting point recipe, and it’s very easy.
So delicious and easy weeknight dinner. Usually make it as a side with some lemon garlic salmon fillets!
The only changes I made were BtB no chicken broth and let the finished product sit covered on warm in the IP for about 10 minutes before serving. After my husband and I polished off the whole thing, I texted my sister and told her to throw away every other risotto recipe. This is the one.
Amazing dish! I doubled it for an 8 person Hanukkah dinner and cooked for 8 min in the IP. It was easy, delicious, and looked gorgeous when served. I don’t have that many dishes I feel good making for company but this one is perfect! Thank you!
Love this recipe!
Wondering if I can use brown Aborio rice with the same liquid and time?