Instant Pot Mushroom Risotto
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Truly the EASIEST no-fuss risotto! Amazingly rich + creamy, loaded with mushrooms, spinach, peas and Parmesan!
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Guys, this is a game-changer. I love risotto just as much as the next person but ain’t nobody got time to stir, add broth until completely absorbed, stir, add broth until completely absorbed again, etc. etc.
That’s when your IP comes to play here. Now you can make better-than-restaurant-quality risotto right in your pressure cooker. And believe me when I say that this is unbelievably easy.
There’s no stirring, no babysitting, no fuss of any kind. None at all. All you really need to do is saute your cremini mushrooms, add in your arborio rice and chicken broth, and seal the lid.
The consistency is absolutely PERFECT. And it is not a cheater risotto. No, this is real risotto but with zero effort. Once it’s done, stir in your spinach, peas and freshly grated Parmesan. ALL the good stuff.
tips and tricks for success
- 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.
- 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.
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Mushroom Risotto: Frequently Asked Questions
Cremini, baby bella, chanterelles, shiitake or oyster mushrooms are all great options. You can use an assortment or just one variety.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! We have had much success halving the recipe and setting the cook time to 5 minutes (rather than 6 minutes).
Risotto will not hold up very well in the freezer and can result in a grainy texture when reheated.
Instant Pot Mushroom Risotto
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
- ¼ teaspoon dried thyme
- 2 cups baby spinach
- ¾ cup frozen peas, thawed
- ¼ cup freshly grated Parmesan
Equipment
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 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.
- 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.
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Really simple but tasty and very quick. After the 6 minutes in my Instant Pot Duo the rice was not quite cooked (very nearly, tho). I gave it another 2 minutes, and the rice had started to stick, so I think for my instant pot that 7 minutes instead of 6 would be perfect. I soaked some dried porcini and added them after sauteeing the fresh mushrooms, then combined the porcini mushroom water with vegetable stock instead of the chicken stock for a vegetarian version.
This was Damn delicious! I’ve made risotto so many times on the stove – well like 5 times and that’s 5 too many, now that I can make it in the IP! Perfect recipes here. We did chair asparagus instead of peas but that was my 6 y/o selection so we did those on the stovetop and added at the end but otherwise followed the recipe to the letter and it came out delicious. I’m going to make this again for sure.
We’ve made this recipe three times and each time it comes out perfect! It is delicious with wonderful flavors of rice, mushrooms, spinach and parmesan cheese. I agree that it beats most restaurant risottos I’ve had.
So delicious. My instant pot steamed a lot and I had rice sticking to the bottom. Next time I’m going to remove the mushrooms and onions to return to the pot after the rice cooks. Love it.
Delicious, no fail recipe! Made a MILLION times and it turns out every time. How can I make this a freezer meal?
The rice was not done whatsoever at 6 minutes. It took closer to 10 minutes. But once we cooked it longer, it was delicious and easy compared to the pan version. I did not add spinach and I used white mushrooms. We will make it again, knowing that for us anyway, it’ll take 10 minutes, not 6.
Works wonderfully! I did make some alterations because I know how I like my risotto (with chicken, using more thyme and subbing 100ml of the stock for white wine) but I followed the quantities and method from this recipe as a guideline and it worked very well. I did need a little bit of extra time afterwards but no more than a minute or two on top of what the recipe suggests, and it came out the perfect texture. I haven’t managed to get it so nice without the IP and this is SO much easier, no more babying risotto!
Amazing! I’ve been making risotto my whole life. This may have been as good as any and it took about 15 minutes.
Excellent 1st time out…. and that’s saying something since I encountered problems along the way (of my own doing). 1st I don’t have an instapot but a power pressure cooker XL. Was going to double the recipe … then realized I had no onions , I substituted minced onion. After doubling everything, I found I only had 2 cups of chicken broth left… so everything is now doubled but the rice and chicken broth. Last but not least … I forgot the peas. In the end… it was excellent and the kids loved it!
Could you use canned mushrooms for this? It’s all I’ve got at the moment
Yes you can. I made the risotto with dried fungi porcini that was soaked in hot water, it turned out great.also I used the soak water of the mushroom because that is very tasty and added chicken broth up to 2 cups of liquid in total. 6 minutes cooking time HP was enough for soft and creamy rice.
So easy and SO GOOD! I used short grain white rice because that was what I had on hand and it worked pretty well. Added a splash of white wine and cooked off the alcohol a bit before adding the chicken broth. I liked how the acidity from the wine complemented the richness of the cheese and butter. I also substituted baby bellas because I had some left in the fridge. My boyfriend loved it too; I told him that every single dish he loves comes straight from your site! Thank you for another awesome recipe!
Amazing and easy recipe!
Just made this tonight and blown away how easy and fast it was! Probably everything took about 30mins. Compared to 1.5hrs previously to make risotto.
I’m so glad I invested in an instant pot for this reason, 6 mins risotto
I used boiling water with my chicken stock to help reach the pressure faster.
I used extra mature cheese instead of parmesan as didnt had any on hand.
Used try basil instead of thyme.
All the changes made, still tasted amazing!
Going to be able to make risotto more often now 😀
Wil try add some shredded chicken or other veg to it.
Best recipe, thank you for sharing! XOXO
Yummy, most delicious, easy way to make a wonderful mushroom, spinach risotto….. I do suggest cutting the stems from the spinach, as they get a little stingy, and I added more parmesan to mine, as I’m a big cheese lover! Having leftovers for lunch! Thank you!
Excellent recipe! Made this a few times exactly as is and other times I subbed what I had on hand.Thank you for posting a yummy and adaptable go to recipe that me and my family love.
Perfect recipe exactly as-is! I make variations of it almost every week. Ive also doubled the ingredients and added 3 minutes to the cook time.
I have also changed it up with half chicken broth half dry white wine. Another time with more spinach but no peas. And a third time with 2tbsp bacon grease and 2tbsp butter.
Making it tonight with the 2 each butter and bacon grease and double spinach no peas.
Thanks for a great recipe for EASY risotto. This alone made the IP purchase worthwhile!!
This was awesome! I would have never thought that risotto can be so simple! I did cut back on some of the butter, omitted peas, but doubled the mushrooms. Excellent effortless meal 🙂
This rissoto was absolutely delicious – I was so impressed with myself, haha! I had to take a picture and send it to people to make them jealous! I added dried (soaked according to instructions) porchini mushrooms, the result was honestly delicious! Yum!
I come back to this recipe so much! Absolutely love it! So simple and easy to change up the ingredients! We just added some cooked bacon in today and it was amazing!
I made this tonight but made a few changes. I omitted the peas because I didn’t have any however I put in more spinach. I did not have parmesan cheese so I shredded the pecorino romano that I had so I did not put any salt into my dish because pecorino is salty. Also did not use chicken broth. Since its a mushroom risotto I used Better Than Boullions mushroom broth and the main reason is because I went to a food & wine pairing at Kendall Jackson Winery and they served a red wine mushroom risotto and their recipe called for mushroom broth which the chef said enhances the mushroom flavor.
And though other said their risotto wasn’t cooked after the minutes of actual cooking time, mine came out perfect, al dente! This was absolutely delicious!! This is definitely going be cooked a lot in my household…..and I’m it, I’m the household. LOL
I have made this once a week ever since lock down and we love it. Sometimes I manage to get fancy mushrooms which is great too. My husband always eats up every morsel which is unusual too. Thanks for a great recipe