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. 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.
Video
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Thanks for such a delicious and easy to do recipe for risotto! Tonight I could finally make use of the bag of risotto that had been sitting in my pantry for ages! I used a mix of different mushrooms and added celery and ham too, because I didn’t have spinach and enough mushrooms. It was delicious and the technique is so versatile for whichever ingredients you have on hand.
BTW I do not have an Instapot and just used my pressure cooker. Worked beautifully too.
So amazingly simple even I could do it. I’ve made this recipe several times and I serve it with roasted asparagus and each time it’s absolutely perfect. Tonight I’m doubling the stock and rice and suddenly don’t know if I have to also lengthen the cook time — we will see!
Sooooo simple & sooooo good. I used vegetable stock and dbl’d the mushrooms with no peas or spinach and it was esquisite. A definate recipe to do over and over again. Yummmm!
Fantastic recipe. I’ve used it countless times. My modifications are… double the garlic and parm, at least!
Delicious!!! I’ve never tried to make risotto before in any way, but this looked good, and was dang good!!! Super simple to make. Didn’t have crimini mushrooms, so just used your run of the mill sliced mushrooms from the produce section.
This is one of my absolute favorite and go-to recipes. I make this almost weekly! It’s so easy to make and it really makes a delicious risotto without any burning (something other instapot rice recipes sometimes struggle with)! I do always add a side of protein and salmon is my favorite to have with this dish. Also my partner is mildly allergic to mushrooms, so I sautee those in a separate pan and add just to my portion after cooking and it’s just as good. If you haven’t yet, do yourself a favor and try this recipe!
Delicioso! Made some mods to up the veggies and lower the calories. I didn’t use water and instead used just a bit of water. I also added a minced celery and upped the spinach. It was really delightful and will definitely make again.
I appreciate the guidance on timings for the Instant Pot, which I found to be spot on, though never actually made this as written, as it leaves out a few key steps, IMHO. I modified, mostly by adding the rice after step 2 and cooking it (still on saute) for around 5 minutes (like a traditional preparation, till the rice starts to change color/begins to cook), then adding wine (I used half as much as the rice, probably could have used even more) to deglaze the bottom of the pot, cooking for a couple of minutes to let the alcohol cook off and most of the volume go down. Then continue mostly as written from step 3. I skipped the spinach and upped the peas to keep it a bit simpler, and while I didn’t measure, the chunk of Parm I grated in was certainly more than the stated 1/4 cup. I garnished with some more Parm at the table. One other note — if you aren’t serving immediately and leave it on keep warm it’ll likely tighten up beyond where you want it, just add some more warmed stock till it gets to the consistency you prefer.
You are not kidding! Six minutes, and it ready to serve. Excellent recipe. Will definitely make again to impress family and, friends.
So easy and so delicious! This is in my regular rotation (I’d say I make it at least once a month).
The only modifications I make to this are: more cheese! I use 1/2 cup to 3/4 cup, depending on my mood. I also use garlic powder (usually about a tablespoon) instead of fresh because…well..lazy.
Regardless, everyone I make this for remarks that it is “restaurant quality”. I also feel great about all the veggies/fiber in this recipe. If you want to impress anyone you have over, make it for them! Or make it often for yourself and eat it for a few days like I do. 🙂
This is an amazing recipe. I tweaked it a little bit as it needed some acidity. I add 1/4 cup of white wine before adding the stock and roasted the rice with that for 30 seconds.
And along with peas I add a squeeze of lemon. That just elevated the taste to the next level.
Wow, it truly is damn delicious!
Thank you SO much!
(I used regular button mushrooms because my store didn’t have cremini – it did not disappoint!)
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?