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’s 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.
WHAT TO SERVE WITH RISOTTO
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
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.
Did you make this recipe?
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Hahahaha! I accidentally used orzo (pasta) but it still came out pretty darn yummy! I also increased the recipe by half as I was making it for 10 people! WE dubbed it ORZOTTO!
One question about making this for company. Can I do the recipe up to adding peas etc at the end, release the steam and keep it on warm until I am ready to serve dinner? Or is it better to just serve it immediately after cooking?
It’ll probably tighten up even on the keep warm setting, but it’s not a major problem. When you’re ready to finish and serve, just nuke some more stock and mix that in before or even after you add the cheese, using as much as you like till it gets to the consistency you want.
So happy I discovered your recipe. I’ve made it twice in the last two weeks and both times it was perfect. Thanks so much!
I added celery to to saute mix, omitted spinach and parmesan. I thought those ingredients might make the texture too soft.
Made this tonight. I did use a little over a half cup of white wine for some of the chicken broth. I omitted the peas. Was absolutely delicious. This recipe is a keeper. My friend also loved this recipe.
It was as good as the chef spouses. My question is, Can you double/triple the recipe and it will still come out as scrumptious?
This is yummy! I didnt think the rice would be cooked, but it was and it was all creamy! I also juiced 1/2 of a lemon
Delicious and easy!
Can you double or triple this recipe (2- 3 cups of rice) and maintain the cooking time of 6 minutes in the instant pot?
Hi! Can I double or triple the recipe and still maintain the 6 mins in the instant pot?
I always double it and I cook for 8 minutes.
thank you! this is very helpful 🙂
Wow – you are correct! this is delicious and easy! I read some of the reviews and followed some suggested modifications: a large shallot for the onion and 1/3 white wine with the broth reduced accordingly. I also put the rice in before adding the liquid to allow it to get coated with the butter, then I added the white wine to deglaze and then all the rest as the recipe suggests. This will become a staple dish. Thank you!
Delicious and so quick and easy! I had everything on hand but the spinach, chopped the mushrooms finer and added 1/4 cup more chicken broth as I hadn’t used that brand of arborio rice before. Turned out creamy and with the high price of premium quality rice lately, making risotto is a cost effective option. Will definitely try it with spinach next time.
Thanks for sharing and I am a fan of your recipes!
I like this recipe better than the risottos I have made on the stove top and it is so much easier. I love a mushroom risotto but have also tried the general recipe with a chicken and asparagus risotto and once when I just wanted a simple risotto as a side.
Thank you for sharing this with us all.
Can I add fresh seamed asparagus and omit the peas?
I have done this and it came out really well. Cook the asparagus separately and add just toward the end.
I’ve made this several times! Easy to put your own spin on it. A classic staple recipe and so easy in the IP.
Simply delicious. I will never slave over a pot of risotto again. It is so easy to make and as tasty as a restaurant’s, possibly the best risotto I have ever made.
If I had to change anything it would be to add a little more stock as I like a “wetter” kind of risotto, but that’s just my personal taste. I served it with roast chicken and a garden salad. YUM!
Now I have fallen in love with you too! Living alone I only want to cook fast fresh food. This is wonderful! I sautéed some diced prosciutto in the final tablespoon of butter and added at the end… oh my!
Delish! Easy to make and a favorite at our house. So.etimes I’ve added spinach at the very end, just wilted in, or asparagus that I blanch and at at the very end. Don’t pressure cook spinach or asparagus because they will be total mush. I also declare the pan with wine for a depth of flavor.
This recipe tasted amazing and was so quick to prepare. Thanks so much!
Never made risotto, but this was delicious and crazy easy. Didn’t have spinach, but it was great even without it.
Will absolutely be making this every week!
I make this on a weekly basis. My husband loves mushrooms and looks forward to this dish every Wednesday. I use one large shallot and 1/3 cup of white wine. Those are the only changes I make and it comes out perfectly every time. The depth of flavor is insane for such a quick process. I’ll never make risotto on the stove again!
This is amazing, and so easy to make. I shared this recipe with a friend, and she had the same reaction. I’m making it again tonight!!