Instant Pot Mushroom Risotto
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Truly the EASIEST no-fuss risotto! Amazingly rich + creamy, loaded with mushrooms, spinach, peas and Parmesan!
Featured Comment
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. Nope. We have the Instant Pot to take care of all the heavy lifting for us. Please and thank you!
reasons to make instant pot mushroom risotto
- Better-than-restaurant quality risotto right at home in your pressure cooker
- Unbelievably easy – no stirring, no babysitting, no fuss of any kind
- Fool-proof recipe even for first-time cooks
- Consistency is perfect every single time – creamy, velvety and al dente with a slight bite
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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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!
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.