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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Great tasting and easy way to make risotto! Also love that it’s easy to veganize with vegan cheese and veggie broth.
I made this as my first instant pot recipe. It was SO good, lots of compliments!
My husband is going to love coming home to this! I wanted to make risotto so bad but because you have to babysit it, I am scared my 6 month old will decide that’s when he needs me. So happy I found this recipe, Fool proof!
I made this recipe a second time and added 1 lb. cubed chicken breasts just before the mushrooms. No other changes to the recipe, and it was once again fabulous! Thank you for the excellent recipe.
I want to do this; did you have to alter the cooking time at all?
I just left another review for this recipe and saw my original. Sorry I missed your question! No, I made absolutely no alteration to the cooking time.
I love the idea of this and am going to try it tonight but I have a question, to double the recipe how would you change the amount of stock and the cooking time? I find with stovetop risotto it is hard to do a larger batch and get the same rice texture
Thanks for the great recipe
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
This is delicious. I doubled it and my family of four only left one serving behind. I served it with a green salad and my crew loved it and everyone went for seconds. Thank you!
I made this today. it was the first recipe I made in my InstantPot. It tasted lovely but I had the message “burn” and some was stuck to the bottom of the pot and I followed the recipe to the letter. Please can you confirm the measurement size of “1 cup” – mine was 250ml and I wondered if I should have put more fluid to stop the burning? It says it is for 6 but I thought the amounts were really only enough for 4. Perfecct as a starter for 6 though.
1 cup = 236.588 mL. 🙂
I left the spinach and peas out, but it was OUTSTANDING. Restaurant quality.
Thank you!
I made this for dinner tonight. I didn’t have any spinach but none the less it was amazing. I used to make risotto on the stove, stirring, stirring, stirring. This is so much easier and the results were delicious. Thanks for sharing your recipe.
Recipe is great! Can I double it to make a huge pot for Christmas Eve–would the cooking time be the same??
Unfortunately, we cannot answer with certainty without further recipe testing. Please use your best judgement when making modifications and please keep in mind that the Instant Pot has a limit as to how much fits inside so that it still cooks properly.
This was delicious; however, if you are looking for the soft, rich and creamy texture from the stir-add-stir method, this is not it. I may add a bit more liquid and increase the instant pot time a bit next time. I followed the recipe exactly and it was really good, but it was more like a moist rice texture than a creamy risotto texture. Still, so easy and delicious that I will play around with it a bit to see if I can improve the texture a bit. The flavor balance was perfect.
Yummy, took suggestions and added a half cup of whie wine and a couple cups of rotiserrie chicken and left out spinach. Hmmmmm thanks or the recipe. What a quick and easy meal. My husband had thirds!
Made this last night and everyone wanted more! Will be making this a staple in our house.
Amazing!
This was my first attempt at using our Instant Pot. The risotto turned out delicious. We didn’t have all the additional ingredients so it was super basic (butter, garlic, chicken broth, arborio rice, white wine, salt and pepper). My husband is from Italy and makes an amazing risotto that takes lots of time and energy. This was quick and easy!!
Made this last night for the boyfriend. We both loved it. Creamy, delicious and perfect with the peas 🙂
Damn delicious!!! This is literally the first thing I made in an Instapot I picked up on clearance as an impulse buy at Target. The rice cooked perfectly, I didn’t have to stand there and stir it and watch it like traditional cooking methods. I’ll make this again and alter it with other things in place of the spinach, mushrooms and peas – what a great base recipe. TOP NOTCH!!!!
Good heavens, this was fantastic! I followed the recipe exactly, and it. is. divine. Thank you!
Perhaps because of the size of the pot- mine is 8 quart, I had to add another 1.5 of stock and bring it back to pressure and cook for an additional six minutes to get the rice cooked. It needed a LOT of salt and when the seasoning hit the right level, it was very good with a squeeze of lemon and some fresh parsley on top. Next time, I would put some white wine in once the onions are soft and cook that down before adding the rest of the ingredients. Not sure all cremini is the right plan. Maybe two kinds of mushrooms?
How would the cooking time be affected if I halved the recipe? Thanks!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made this twice over the weekend. I made changes the second time around based on previous reviews. Subbed out 1/2 c. of water for 1/2 c. of dry white wine and used 1/3 cup of grated parm instead of 1/4 c. Both ways were delicious – though I prefer the changes – and the risotto cooked perfectly.
I read this a couple of times and don’t see when to add the peas??
Please refer to step #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.