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 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!
My family loves wild mushroom risotto. I love it, too, but I don’t love standing over the stovetop and stirring like crazy. THIS is the recipe that makes having an instant pot worthwhile! I doubled the recipe and left the pressure cooking time the same. I will never stir a pan of risotto again!
It’s so good! Glad you like it, too 🙂
Made this tonight, changed up with what I had- white mushrooms and added more peas because I didn’t have spinach. Was still a definite hit and so easy. My son said he’d like to try it as the recipe states too. So it will be a regular on our table.
That’s great, Gail! Thanks for sharing.
Thank you so much for this recipe!!! I made this today and my husband was so impressed he went back for seconds. It was so simple and easy, this will definitely be a repeat recipe in our household. Please please please post more yummy Instant Pot recipes, I’ve had mine for over two years and rarely use it.
Thanks for sharing Anika! We will keep them coming 🙂
I’m a recent instant pot owner and have had few successes with it. Made this recipe for a recent “Girls Night” and it was fabulous and so easy! Because one of my friends is vegetarian, I used vegetable broth instead of chicken. I also added a dash each of soy and Worcestershire sauce to give it a little more earthiness to the flavor. It turned out perfectly delicious! Thanks and I’m looking forward to trying more of your instant pot recipes!
That’s so great, Sue!
Absolutely perfect—and so delicious! I couldn’t stop eating it. Sometimes hard to get the right texture in stovetop risotto (it should be somewhat creamy-not “dry” like regular rice) and this was “spot on”—with no stirring and not one bit under- or over-cooked!!!! Divine!!!! Thank you for a fabulous recipe!!!!!
Wow Thank you Mindy for the huge compliment! So happy you enjoyed it so much!
did anyone double the recipe? how much cooking time?
Yes. I have double the recipe. The cooking time remains the same.
Maybe I’m missing something, but where in the instructions does it tell you to add the Arborio rice? I didn’t see that step anywhere.
It’s in step 3: add chicken stock, thyme, and rice. 🙂
I want to make this with brown rice since that’sthe only rice I have. How should I alter the receipe to do so?
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 made this for dinner tonight. It was so good and easy! ImI love one pot meals like this! I will definitely make it again and double it because we could have eaten a lot more!
That’s awesome! It makes for delicious left overs as well, so making more is always a plus! Thanks Carly.
Does this freeze well?
Unfortunately we haven’t tried freezing this ourselves yet, so I can’t answer this with certainty. Please use your best judgement when freezing and reheating!
I have frozen and reheated it (with 1 tablespoon of water). Came out nice.
Hi there
I get so confused with “cups” I’m a Brit and we use grams and mils
Could you advise the quantities please as I’m so looking forward to making this
One cup translates to 235 milliliters or 340 grams. I hope that helps Mez!
This recipe is delicious! I did 1/2 cup of Pinot Grigio & 1 1/2 cups chicken broth & left out the peas because my husband doesn’t like them! Will definitely make this again! Thank you!
Thank you, Kari! That sounds delicious, great modifications.
I will be making the mushroom Risotto if I had an instant pot.
I love risotto, but never had the patience to make it myself. Im a single guy, and the Instant Pot has been a godsend. When i get home from work I usually don’t feel like cooking, and on top of that Im really bad about taking things out of the freezer or getting up early enough to prep a crock pot dinner lol. So I’ve been looking for new things to make in my IP, and came upon this recipe. I honestly was skeptical that it would come out properly but I tell you this comes out even better than what I’ve had in restaurants. Smooth, creamy, delicious, and without the tedious drizzling and stirring! THANK YOU SO MUCH!!!
I’ve tried to make traditional risotto with mixed results. I received an instant pot for Christmas, and I have to say I’m a little intimidated by it, but I tried this recipe and it was INCREDIBLE! If I make nothing else in the instant pot, it would totally worth it! Thank you!
My husband made this as our first recipe in our new Instant Pot. We absolutely loved it and it was super easy to follow. Thank you so much.
Hi! Can I use a red onion instead? Testing my instant pot and deciding wether to keep it or not.
Yes, absolutely.
OMG it came out amazing! Can wait to eat it for lunch again. Just substituted 1/2 Cup of broth for dry white wine and used my red onion 🙂 . It was fantastic. On another note, I have your cookbook and I love it! Thank you!
followed to a T and got a burn msg on my InstantPot 🙁 Still waiting to be able to open lid. I’m scared as to what I’ll find.
The INSTANT POT MUSHROOM RISOTTO looks great but my wife just had her Gall Bladder removed and therefore is not supposed to eat fats for now. How can I modify this recipe to knock out most if not all of the fats
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Could you try a low-fat cooking spray instead of the butter?