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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This was just excellent! Thank you very much for posting the recipe. I only added a few more garlic cloves and no peas. It was perfect and easy.
This was amazing… skipped the pea chopped chives instead. Definitely will make again! Love this one!
I have made this many times AND in a hurry skip the sauté step! Everything in the pot, I add saffron, even canned mushrooms, just high pressure 10 minutes!
Excellent!
Been amazing ever single time!! The ratios are wonderful! I’ve subbed out the vegetable ingredients a couple times and always turned out great. Don’t be cheap with the butter!! It makes everything delicious! Thank you for this recipe!!
Amazing and wonderfully easy! Just made it and so pleased to have an easy risotto…will make again!
This is to die for and so easy! I’ve made it three times now. I replaced one cup of the liquid with white wine and added about a tablespoon of white miso with the last of the butter to give it even more meaty depth.
Question: how would I go about doubling this? Do I double both the rice and the liquid? How does that impact the cooking time? Thanks in advance for your help!
Absolutely double it!!
This recipe is spot on great! I didn’t add peas, one bc I didn’t have any and two my family doesn’t really like peas. However I do and think they would’ve been great. I would add chopped steamed asparagus next time in place of peas bc my family likes that. I never measure my vegetables in dishes like this so I probably had more mushrooms and Spinach than what was called for. We sautéed shrimp and served on the top as our full dinner. Probably serves 4 if you did like we did. Make sure and use fresh parmesan cheese if you can it taste so much better than packaged! I think this recipe is one that you can add any of your own vegetables to your liking and will come out great.
This was DELICIOUS! I swapped out shiitake mushrooms since that what we had and it performed just as welll. Quick and easy. Thank you!
Got The Instant Pot for Christmas and had not use it until this weekend. Cooked Game Hens in it last night that were so good my wife asked me to do another recipe in it tonight. Risotto is one of her favorite dishes but I was a bit hesitant to try it in the Instant Pot. I have been making Risotto for years the old fashioned way and was doubtful that it could come out better than that. I am Officially Blown Away!!!! This recipe produces a perfect Risotto, Creamy but with just enough bite in the rice. I used mushroom stock and shallots instead of onions, the flavor was heavenly. I will never spend another minute stirring Risotto, this is definitely the way to do it! Can’t wait to try some different Risotto recipes in the Instant Pot, but this Mushroom Risotto was positively divine!
As easy as promised and yummy to boot. The previous reviewer called it bland where I’d praise its subtle yet layered flavors. I used rehydrated mushrooms; frozen, chopped kale in place of spinach (added at same step as spinach even though barely thawed); and stirred in ½ cup white wine before adding the peas & parm. The creamy, starchy consistency was just perfect. S.O. loved it, too. Thanks for a recipe & method I’m going to be using on the regular.
This is the best risotto ever. I love risotto and make it a lot. It usually involves going back to the pot at least 4 times to add a bit more and stir. I didn’t believe that I literally could throw all this in and leave it and have an end result even better than the risottos I have been lovingly making ‘the old way’ for years. I’ve made this recipe three times since I got my Instant Pot on Black Friday and it is ‘damn delicious’!
Really yummy!!
My only issue is that it doesnt seem like 6 servings. I fed myself and my husband (small to normal portions) and my two toddlers and it was gone. Will make more next time!!
This is great. Just don’t be scared when it finishes cooking. The pot will look like it has way too much liquid but it absorbs in after stirring and waiting a few minutes.
I would like to see what it’s like if the rice was cooked just a little more. Next time I’ll try leaving it a few minutes after cooking. It would be hard to beat this one.
Delicious. I tripled the recipe for a large gathering, changed the time to 8 minutes on High and it came out perfect. Placed leftovers in tupperware in the fridge and it re-heated in the microwave the next day for dinner, was still perfectly yummy.
Did you triple the recipe in a 6qt or 8qt instant pot? And did you triple the measurements of everthing, even liquids? Want to make this tomorrow night for a large crowd!
My first time making risotto without opening a Lundberg risotto rice box. Thank you for your recipe. The risotto was delicious.
Question. Can anyone give me a ballpark idea of how much salt to add? It looks SO good and can’t wait to try it.
I barely added any! mAybe 1/4 tsp. Quite salty from stock and parmesan already. Goodluck!
I guess it depends on the stock you use (and personal taste of course). I used low sodium veg broth and found that it needed a good dose of salt in the end. A little more than half a teaspoon.
Made this tonight and it was delicious. I didn’t change a thing. I will double it next time.
As easy as advertised and just as good. Have tried it with other veggies as well with mushrooms and peas. Carrots worked best.
Great for a quick and painless risotto. Though the texture is not as rich as the traditional method. That said I’ll now use this for family meals often. But I’ll still put in the work if serving for company/special occasions.
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.