Instant Pot Mushroom Risotto
by Chungah
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Easy no-fuss restaurant-quality mushroom risotto! A fool-proof recipe with the most perfect consistency every time. So creamy, so velvety!
Featured Comment
So freaking good. made it twice, once with the veggies and one without the peas and spinach. Will forever be on the menu as a special treat! So fast with the IP also, when you forget to make a starch it’s a perfect go-to.
Why you’ll love this instant pot mushroom risotto
- Restaurant-quality and affordable. Homemade risotto is incredibly budget-friendly, yielding restaurant-quality results (if not better) with a simple push of a button on your Instant Pot®, giving you complete control of all the ingredients.
- Ridiculously easy. This recipe is unbelievably easy – we’re talking no stirring, no babysitting, no fuss of any kind. The pressure cooker does all the heavy lifting for us.
- Fool-proof. Whether you’re a seasoned cook or it’s your first time making risotto, this is a fool-proof recipe that is impossible to mess up!
- Perfect consistency. The consistency of the risotto is simply perfect every single time – creamy, velvety, and al dente with a slight bite.
- Leftovers are even better. If you are graced with any leftovers, you can repurpose the extras into arancini (fried Italian rice balls!).
How to make mushroom risotto in the instant pot
- Sauté the aromatics. First, cook the garlic and onion in a 6-qt Instant Pot® until the onions are softened and translucent.
- Brown the mushrooms. Then really brown the mushrooms until tender with golden brown edges for a deeper, richer base.
- Toast the rice. Stir in the arborio rice until toasted.
- Pressure cook. Stir in the chicken broth (perfect for small portions) and thyme, pressure cooking for 6 minutes on high with an immediate quick release to avoid overcooking the risotto.
- Add the greens. Stir in the butter, spinach, peas, and Parmesan, seasoning one last time with salt and pepper.
- Serve. Serve warm, garnished with additional Parmesan.
Pro tip
Toast the arborio rice first.
This will bring out all the rich, toasty, warm, nutty flavors in the risotto.
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Mushroom Risotto: Frequently Asked Questions
What mushrooms are best here?
Cremini, baby bella, chanterelles, shiitake, or oyster mushrooms are all great options. You can use an assortment or just one variety.
Can I use fresh herbs instead?
Absolutely! But because dried herbs are often more potent and concentrated than fresh herbs, you need less when using dry. For example, 1 tablespoon fresh thyme = 1 teaspoon dried thyme.
What can I substitute for the spinach?
Arugula or shredded kale are both excellent options.
Why does my risotto look soupy?
After opening the lid, the risotto may look soupy but with a few stirs (and a little bit of rest), the residual starch will help thicken the risotto naturally to its final creaminess.
Can you halve the recipe?
Yes! I have had much success halving the recipe by halving all the ingredients except decreasing the arborio rice to 1/3 cup and decreasing the cook time to 5 minutes.
Can I make this vegetarian?
Sure! Swap the chicken broth for vegetable broth.
Is risotto freezer-friendly?
Risotto will not hold up very well in the freezer and can result in a grainy texture when reheated.
Instant Pot Mushroom Risotto
Easy no-fuss restaurant-quality mushroom risotto! A fool-proof recipe with the most perfect consistency every time. So creamy, so velvety!
Video
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
- 1 cup arborio rice
- 2 cups chicken broth
- ¼ teaspoon dried thyme
- 2 cups baby spinach
- ¾ cup frozen peas, thawed
- ¼ cup freshly grated Parmesan
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 arborio rice until toasted, about 1-2 minutes.
- Stir in chicken broth 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.
Equipment
Notes
- 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.
- Deglaze with a splash of wine. Add a splash of dry white wine (pinot grigio or chardonnay) to deglaze the bottom of the pot. This helps prevent the dreaded burn signal while also adding deep flavor by lifting up all the browned bits (fond) and bright acidity to the risotto.
- Freshly grated Parmesan goes a long way. Pre-packaged shredded cheese contains anti-caking agents that can hinder their ability to melt smoothly. Freshly grated cheese is always best, melting more smoothly and evenly, and creating a far superior creamy risotto.
- Let it rest. The risotto may look soupy initially but allow it to rest for 2-3 minutes before stirring frequently. It will thicken as it sits, transforming into restaurant-quality creaminess.
- 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.
Did you make this recipe?
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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.
Excellent, easy recipe! Love it and come back to it again and again!