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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Delicious! And very easy – I bought chopped onion and sliced mushrooms, so there was hardly any prep. I used arugula instead of spinach. I didn’t add the extra butter at the end and it was still creamy.
Just made this recipe for supper. I did add some wine, chopped ha, frozen spinach instead of fresh and used an electric pressure cooker. My husband was impressed and said to definitely keep the recipe so I can make it again.
I love your recipies. But I need to know total calories in each of your recipes.
I am on strict total calories count diet but can oblidge a lot of your recipes.
Please help me here.
Thanks Sandy
There are a number of online nutritional calculators available online where you can find out the calories and other nutritional information yourself. Just enter in the ingredients. 🙂
I do not have an Instapot but would like to make this recipe. Are there any adjustments to any of the measurement that I need to make if doing on top of the stove? Thanks
Can the published recipe be made in a 3 qt instant pot or would I have to halve the original recipe to prevent overflow?
Love the mushroom risotto. Can recipe be doubled ?
Easiest Risotto Ever! So tasty, too!
Just made this recipe. I’m not a big fan of spinach so I upped the peas to a full cup. All I had were sad button mushrooms but I tossed them in and persevered. Even with those changes, it was FANTASTIC! So delicious and easy! Thank you!
Wow! I never leave comments for recipes, but this one is so good that I HAD to.
Finalllyyyy a good IP risotto recipe! Cook time was a breeze and the final consistency was fantastic. I want to give a full 5 stars, but I do think the amount of garlic and parmesan cheese should be doubled, or even tripled for best flavor. Also could use a splash of dry white wine for a little acidity. After making these changes the 2nd time around, I was very pleased with the results 🙂
Great recipe. But the rice was overcooked. A risotto should be a little tender as you serve it. I used a Instanpot and set it for 5 min. Could I have a setting wrong?
This is a foolproof risotto and has become a staple in my rotation. It never fails to impress dinner guests and it really goes well any main meat dish. I just tried putting in some fried pancetta before I pressure cooked it and it was a wonderful change up. Just try the recipe as written and you won’t be disappointed. Thank you so much for sharing this recipe.
Absolutely perfect every time!!!
I haven’t made this yet, but am thinking about adding pancetta. Any recommendations as to when to add the pancetta: while sautéing or after along with spinach, peas and Parmesan?
I just did this and it was delicious! This is my go to risotto recipe, but I had some pancetta in the fridge and I wanted a change. I fried the cubed pancetta first with the butter and when it was browned, I removed it to a bowl. I then proceeded to saute the onions and garlic and followed the rest of the steps in the recipe. I added back the fried pancetta just before putting the lid on the pot and starting the pressure cooking process. After it was cooked, I added the rest of the butter, the spinach and the cheese. The pancetta flavor was throughout the risotto but it wasn’t overpowering. It was a great main dinner dish for me. I’ll do it again in the future.
Saute the pancetta first and then remove it to a bowl. Proceed with the rest of the recipe and add the sauteed pancetta back into the pot just before you put the lid on and begin the pressure cooking. It’s a great change up and the pancetta subtly flavors the risotto. I loved the change.
Great recipe! I too, (like Bennett) prefer a more traditional recipe so I used white wine to deglaze & the extra step of sauteing the rice prior to putting the stock, remaining ingredients and lid on to pressure cook. It makes a difference. I just used about 1/4 cup less stock. On another note, I enjoyed this flavor profile however, the peas make this dish a little “brighter” than I prefer for a fall dish so next time I will omit the peas & add more mushrooms. I will most definitely include asparagus with this dish…either within or as a side roasted as noted by another review. I will revisit the peas in spring time! Buon appetito!
Absolutely perfect
So easy. So good. Thank you.
Making this tomorrow for the third time. Wife loves it. Doesn’t love spinach, does love peas. Omit the former, pile in the latter. Happy wife – happy life. Thanks.
This turned out amazing. I’m too impatient to stand over a stove for so long so the fact you cracked the code and got it to work in the Instant Pot is so great!
Made it for the first time today. Absolutely amazing and versatile. Risotto has challenged me over the years and this recipe makes it consistent. Thank you! RD
Very delicious and oh so easy compared to doing the on the stove way.