Instant Pot Mushroom Risotto

Truly the EASIEST no-fuss risotto! Amazingly rich + creamy, loaded with mushrooms, spinach, peas and Parmesan!

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.

Instant Pot Mushroom Risotto

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Truly the EASIEST no-fuss risotto! Amazingly rich + creamy, loaded with mushrooms, spinach, peas and Parmesan!

4.9 stars (277 ratings)

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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

• Instant Pot

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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