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!
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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 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.
This was a bit hit in my family. I couldn’t believe how easy it was to make! and Delicious too – my pre-schoolers gobbled it up! I subbed veggie broth to make it vegetarian. Will definitely keep this in my go-to recipes from now on!
I will never make risotto like a slave to the oven ever again. This turned out exactly if not better than the traditional way. Will make again with different types of risotto!
I have made this several times. It is fast easy and damn delicious My new go to risotto recipe.
This recipe is AMAZING! I have had my instant pot for several months now and was growing frustrated at the amount of recipes I have tried from blogs that don’t turn out. This one is simple, easy to follow and results in a beautifully creamy and delicious risotto. I left out the spinach (because we didn’t have any on hand) and used veggie broth and it still tastes great. This is so much faster and healthier than making a packaged/preseasoned rice that is full of bad ingredients and too much salt. Will definitely be making this again!
I love this recipe and have made it a few times now. I would like to make double the quantity. How will this affect the recipe? Do I double the liquid? Does the time stay the same? Thanks
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
I’m doubling the recipe right now and using the same cook time. Will report back!
I have done this recipe with double quantities and just did the same time. It was great.
thank you for posting your results! Was just wondering how I could double it.
Hi Lesley,
I doubled the recipe and it turned out great with doubled liquid! I increased the cooking time to 8 minutes.
Bought an Instant Pot Duo a couple months ago and this is one of our favourite recipes. I’ve probably made it 4-5 times. Sometimes if we have leftover rotisserie chicken I will chop it up and add it with the mushrooms. Also love using homemade bone broth in place of the chicken stock. My 18 month old will easily eat 3 bowls for supper. He loves rice and he doesn’t seem to mind the spinach or peas.
This is amazing, i am making it now for a second time!
This was just amazing. I used basmati rice because it’s what I had. At 6 minutes it was perfectly cooked and creamy. A huge hit, even with my 7 year old.
This recipe is as delicious as you claim. My first mouthful was an Oh My God moment and I’ve made risotto in the instant pot before. This is going to be a regular recipe in our house from now on. I too used a 1/2 cup of white wine and changed out the spinach for rocket as I’d run out of spinach.
This recipe is so good and so much easier than standing over a pot for an hour. ! I didn’t have spinach, so I just used peas. Also decided not to use thyme. I used 1/2 c of piano grigio to replace 1/2 c of broth. Texture was perfect. Absolutely delicious.
this recipe is amazing- i actually veganized it by using vegan butter and added a stalk of celery for fun.
i also used veggie stock and it came out fabulous! a serious hit and repeat recipe. I cant believe I’ve been cooking risotto slow style on the stove all my life when it takes 6 minutes to have perfect risotto in the IP.
Thanks for developing this!
Beginner instant pot user here – do I need to adapt this recipe for a 3qt instant pot?
Hi Michelle! When using a 3qt or “mini” Instant Pot, the general rule of thumb is to divide the recipe in half with the same cook time. But as always, please use your best judgment when making substitutions and modifications.
I will never make risotto any other way again. Yum! And quick!
This was my first recipe in my brand new Instant Pot! I loved it. I used mushroom chicken bone broth, since I already had that at home. I think next time I will add even more spinach. I’m so glad to have this in my recipe collection now. Thanks!
Simply Amazing!!! Thank you for sharing!
This is one of my favourite recipes. I have also added fresh shrimp and scallops after it has finished cooking. Only takes a couple of minutes to cook in the rice. If I do this, I omit the spinach and serve it as a side.
Wonderful!
Any tips on using fresh asparagus instead of the peas?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
I did it with fresh asparagus. I just chopped it into small pea size pieces, and then threw it in the microwave with a little water for 2 minutes. Came out just cooked. Direct sub for the peas in the recipe that way.
Don’t have an instapot yet so do you have advice on cooking in a slow cooker? TIA!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Love the recipe! Have made it multiple times and the fam keeps asking for more! Just wondering though how much 1 serving is equivalent too?
Hi Maya! We’re so glad you’re enjoying this recipe! The entire recipe yields 6 servings so you would have to divide the full amount by 6 servings to get the serving size. Hope that helps!