Instant Pot Mushroom Risotto
by Chungah
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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 stock 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 stock for vegetable stock.
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 stock
- 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 stock 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 stock can be used for the chicken stock.
- Stir in more stock with leftovers. When reheating leftovers, stir in more stock as needed as the rice will continue to soak up the stock.
Did you make this recipe?
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So quick and easy, and SO delicious! Wow. I doubled the recipe when I made it yesterday, and it’s already almost gone.
Just made this and its not only the easiest risotto i ever made but also the best. We couldn’t stop eating
The ultimate comfort food! I can’t believe how delicious and creamy this is, considering how quickly it cooks up. I made it with vegan butter and parmesan. This recipe is definitely going into our fall/winter meal rotation. Thanks Chungah!
My only regret is that I saw this recipe months ago and only made it tonight! As a risotto traditionalist, I was skeptical. But it was super easy, creamy, and so tasty. Can’t wait to pull this out for dinner parties. Thanks for sharing!
Excellent recipe!
My first IP meal. I gave up peas for lent and never went back. Sautéed chopped pecans with onions and garlic. Added 1/3 cup rough chopped dried cherries. 2 cups frozen spinach. The wife thinks I’m a genius.
Great recipe! This comfort dish is on regular rotation at our place. Thank you 🙂
I love risotto, but hate making it. This came out perfectly, new staple for our house! I have printed out about 20 recipes from your site over the past few days, I have high hopes for all of them, thank you!
Looks delish……just got my instant pot. What would the cooking time be using brown short grain rice.
Can you use white mushrooms instead?
I’ve made this recipe at least a dozen times. It’s fantastic and made it into my regular rotation as soon as I tasted it.
For those who are curious, I always double it (including double liquid) and it cooks perfectly in 8 minutes. I left out the butter the last few times I made it, and while I did miss it a little bit, it was still fantastic! I also use a homemade vegan Parmesan.
Thank you Mandy – just the review I was looking for. Made double in 8 minutes and it was perfect!!
Thank you! I had doubled the recipe for the first time and was wondering how long I should set the timer for. This is my favourite recipe! I have made this so often and each time it comes out perfectly. My 6 year-old son loves it! Thank you so much.
Be careful to use *white* arborio rice in this recipe. All I could find at the store was brown arborio, but I figured with a little more cook time, it would all be okay. It wasn’t. 25 minutes managed to force enough of the moisture into the rice, but even then the rice had a chewiness that suggested it was not completely cooked, and we certainly didn’t get that creamy risotto texture. What a huge disappointment.
I have made this recipe a hand full of times & let me tell you…DAMN DELICIOUS every single time. Thank you so much for this recipe! It hasn’t failed me once.
How do I double this recipe in my 6 quart instant pot? Do I adjust the liquid and time?
A really great instant pot risotto recipe. I cooked mine for 7 minutes and rice was perfect. Other than that, I made as directed and came out great!
Love this recipe, and I have tried many because I love Mushroom Risotto! This one is so easy, but also very flavorful, I left out the 2nd two tablespoons of butter, saving 22 grams of Fat . . . it was still rich and creamy and I did not miss the butter. I also used Swiss Chard instead of Spinach, because that is what I had on hand. Instead of just allowing it to wilt like the recipe, I turned on the Pressure cooker for about 1 minute longer with the Chard and Peas in and stirred in the cheese after taking the lid off. It turned out perfect, and the Chard stems added some color and crunch
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?