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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Can I make this using the small 3-Q Instant Pot? I’m assuming the cook time would have to be adjusted? I didn’t realize when I purchased mine that most IP recipes are for the 6Q size.
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.
Awesome recipe!! Turned out perfect! Thank-you! 🙂
This is great and the best risotto I’ve ever made (InstaPOT, seriously where have you been all my life)! I used Portobello mushrooms, added a tad of white wine, Italian parsley-at the end, chicken, and had to use Asiago as it was what I had on hand-damn delicious nonetheless!
Measurements were perfect (I doubled for my large family) and it still worked out great.
*Chungah, I made the InstantPot ribs the other night-so good, your recipe was perfect!
Awesome! Thanks!
I have to admit it, I had low expectations as to how this recipe would turn out. After all, risotto that you don’t have to fuss over, c’mon how good could that be. I am happy to report that I couldn’t have been more wrong. Despite making a couple of changes out of necessity (didn’t want to go to the grocery store and couldn’t wait to try my new IP) , it was fabulous. I used fresh thyme, 1/3 cup of parm, and left out the peas and spinach. I will definitely make it as the recipe indicates next time, just to see what I’m missing.
Great to hear! Thanks, Karen!
Is it possible to double this recipe in IP? What would I do with water and time?
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.
Made this the other night and definitely adding it to our weekly rotation. My kids (2 years old, 10 monts old) both loved it!!! It was so creamy. I’m going to add some more veggies next time though – maybe corn and carrots?
Yes, that sounds amazing!
Hi, I have never had Risotto because it is not made with Jasmine rice. Does the type of rice really make a difference?
Yes, it is important to use arborio rice for this recipe, not jasmine rice. 🙂
I have substituted arborio rice with short-grain Asian rice and quinoa before to good results. My wife normally hates quinoa, but she enjoyed the quinoa risotto. I want to try using brown rice next time. I might need to double or triple the cooking time. I’ll post my results.
Hi Scott! I only have medium-grain white rice. Did you find that you needed to change the time or was the 6 minutes good when you used the short-grain rice? Thanks!
made this tonight. added chopped, cooked chicken with the peas. it.was.delicious.
It sounds delicious!
Do you know if there is any difference at all when using the 8 qt size? I wouldn’t think so, but just got mine and am wondering?
Thanks!
The 8qt Instant Pot will take longer to come to pressure but cooking time should stay relatively the same.
I have an IP Ultra, and recently made a similar risotto recipe. My husband loved it and while out to dinner the other night, he ordered a rock fish mushroom risotto dish. If I add rock fish (since I have a freezer full at the moment), should I add it when the risotto is finished and cook for another minute or two? I would really like to add the fish since we have so much right now.
Thanks Chungah and Team, we love your recipes!!
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I made this tonight and it was fantastic! I added some chickpeas for protein. Thanks so much for the recipe!
Great!
Tried this tonight because the idea of making risotto on the stove didn’t blow my hair back. I have an 8 qt and did 1.5 rice with 3 stock. Turned out great!! Nice texture on the rice, not gummy at all. Cooked it for 6 min.
That’s great! Thanks for sharing.
I love that I can finally make risotto now that I have an instant pot. It was so yummy and I forgot to add the cheese!
It’ll be even better with cheese next time!
Has anyone tried to substitute with jasmine rice?
Thanks for posting this – I needed the liquid to rice ratio, as well as the time and pressure setting. Both were perfect!
Glad to hear it!
I made this last night and couldn’t believe how easy it was! Can’t believe it only needed 6 minutes in the Instant Pot (after reaching pressure). It definitely did not taste like a “cheat” risotto – it was absolutely delicious. Can’t wait to make other risottos in the IP in the future. The only thing I changed – I accidentally added 4 tablespoons of butter in the beginning (instead of 2), but I still ended up adding the tablespoon of butter with the spinach. So overall, I did 5 tablespoons of butter. I also at least doubled (probably tripled) the parmesan cheese. So happy with the end result – thank you so much for this recipe!
It’s the best! Happy you liked it!
We just purchased an instant pot and this recipe is absolutely delicious. We can’t wait to try other recipes.
Let us know how it goes!
Made this tonight in my Mealthy Multipot and it was fantastic. Used baby Bella mushrooms sliced in half “matchstick” size. When I first opened it after it cooked, stirred it, and tasted it, it was slightly underdone. Added final ingredients and put the top back on loosely for a few minutes, it ended up perfect. My husband was impressed. Thank you for the recipe!
That’s great!
This is the easiest risotto!! So easy to make and delicious! I added chicken and used bok choy instead of spinach. Topped with tomatoes after cooking 🙂
Yum, great addition.
I would like to add chicken as well. Can you let me know how you did this? Did you sautee it with the onion before you added everything else?
Made this tonight and my husband and I both loved it! I cook beans and rice each Thursday for the guys I work with and plan to make this risotto for them this week.
They’ll love it!