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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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!
This was so delicious! I love risotto, but as a mom of littles, I don’t have much time to cook. This came out perfectly and was even husband approved! I was out of chicken broth so I used Better Than Bouillon and it worked great.
Prepared this today for the first time:wife and I both loved it.Have enough Arborio rice on hand for about three more batches. Every bit as easy as claimed. Only thing I did differently was deglaze the pot with a bit of white wine after onions and garlic were sauteed. Definitely a 5-star result. Thanks.
Can o double this recipe
I made it exactly as in the recipe. Amazingly tasty! Quick and easy! I will make this again.
One of the highest reward for effort recipes I have at my disposal thanks to you…..!!
This is probably my most used Instant Pot recipe.
I have wowed a high level restaurant chef with this….and a multi-generational family favourite too 🙂
Does this recipe yield 6 main dish servings or 6 side dish servings?
6 entree-sized servings. Although quite filling.
This is the easiest and best risotto we’ve ever had. My entire family loves it!
Did it with first time using my instant pot and making risotto
Very easy and very good!
Love this. I make it at least twice a month. It also makes great leftovers for work the next day.
This is fail proof!! We have made it so many times and folks can’t believe its an instant pot recipe! Thank you
Made this tonight and it’s only the fourth time I’d used my new Instantpot. Really happy with how it turned out, thank you. I did add some lemon juice along with the parmesan etc at the end and it was great.
Excellent recipe ! Was super easy. I had some leftover grilled shrimp that I added to it. You can easily eat it as is or add some sort of protein.