Instant Pot Mushroom Risotto - I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly - amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly – amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

Instant Pot Mushroom Risotto - I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly - amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

Guys, this is a game-changer.

Because I love risotto just as much as the next person but ain’t nobody got time to stir, add broth, stir, add broth, etc. etc.

That’s why I’ll pay the $20+ at a restaurant to have them make it for me.

BUT. Now, you can make better-than-restaurant-quality risotto right in your Instant Pot.

And believe me when I say that this is unbelievably easy.

There’s no stirring, no babysitting, no fuss. None at all.

Instant Pot Mushroom Risotto - I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly - amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

All you do is saute your mushrooms, add in your rice + liquid, and shut the lid.

I’m serious. That is it!

The consistency is PERFECT. It’s not a cheater risotto. No, this is real risotto, but with zero effort.

Once it’s done, stir in your spinach, peas and fresh Parmesan.

I made this for Valentine’s Day and it was life changing.

I think Ben fell in love with me all over again.

Instant Pot Mushroom Risotto

I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly – amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

4.91 stars (169 ratings)
15 minutes20 minutes

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
  • 2 cups chicken broth
  • 1 cup arborio rice
  • 1/4 teaspoon dried thyme
  • 2 cups baby spinach
  • 3/4 cup frozen peas, thawed
  • 1/4 cup freshly grated Parmesan

Directions:

  1. 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.
  2. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
  3. Stir in chicken broth, rice 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.
  4. 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.
  5. Serve immediately.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 222.0 Calories from Fat 81
% Daily Value*
Total Fat 9.0g 14%
Saturated Fat 6.0g 30%
Trans Fat 0g
Cholesterol 25.0mg 8%
Sodium 517.0mg 22%
Total Carbohydrate 28.0g 9%
Dietary Fiber 1.0g 4%
Sugars 1.0g
Protein 4.0g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.