Instant Pot Mushroom Risotto
This post may contain affiliate links. Please see our privacy policy for details.
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.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Excellent, and fast. We substituted kale for spinach, and served with poached eggs, delicious!
Never felt confident enough to make risotto due to some unfortunate past disasters with simple rice, but with my Instant Pot I finally found this recipe and read through the reviews. Loved the small tweaks everybody shared and followed a few based on my personal preference.
You guys were right! It turned out fantastic. From textures and flavors, to how easy it was, this recipe is a new staple in my home.
Easy and yummy. My picky husband said I can make this anytime. Thx!
This is perfect! Thank you so much for this recipe! I’m so happy to find one that allows me to make PERFECT risotto without having to spend so much time on it.
I am so glad I found this recipe. I love risotto but I used to dread coming back from work and stirring for 45 minutes. So I would never make it. This was really delicious. I did put a little bit more cheese and deglazed with white wine. Thank you!
Delish! It really does work! I deglazed with a bit of white wine and added twice as much parmesan. Also sautéed mushrooms first, then took out and stirred back in at the end. I think the texture is better that way and it still had a ton of mushroom flavor from all being done in the same pot. This is gonna be my go to!
Great Recipe. Subbed Kale for spinach and added 1 minute to cook time. But absolutely fool proof.
So quick, easy, and delicious!!! I forgot to thaw out my peas 1st, but didn’t mind the extra crunch haha.
This recipe will definitely be on my regular rotation, yum!
I love this recipe. I have recently acquired some dried mushrooms. How might you change the recipe to use these?
I have used dried mushrooms in risotto to give more mushroom flavor IN ADDITION to fresh mushrooms. What I did, was pulverize the dried mushrooms in my food processor, to make a powder. I add it to the risotto along with the sautéed fresh mushrooms, and it intensifies the mushroom flavor.
I’ve made this a few times now! So easy. I reduced the cooking time to 5 minutes so the rice is more al dente and add a drizzle of truffle oil.
I have made this recipe countless times, and consider it to be a “go to” when looking to impress foodies/lucky dinner guests. As written, it is literally risotto perfection, but I usually up the cooking time to 8 minutes to suite our own particular tastes. Even without the spinach and peas, it is quite delectable…but, it is definitely worth the time to add those ingredients if one is able to do so.
Thank you SO MUCH for posting this.
We have made this so many times and love it! I usually double the parm and sometimes swap out the peas and spinach for asparagus.
So delicious! Great recipe 🙂
My first ever risotto in my brand new instant pot. I didn’t know what to expect, but it was absolutely delicious, thank you! ( I didn’t have any spinach and used garlic and herb broth)
Know what else would be a game changer? A “jump to recipe button” . Great recipe though
It’s amazing to me, with comments such as yours, that people still put in the time & effort to share fantastic recipes on various internet sites/blogs.
With a “thank you” such as this, I can only imagine what a pleasure you must be to those around you….♂️
Very easy, and so yummy!! SO is a happy camper. Risotto is one of his favorite things, and now he can have it much more frequently.
Like others, I put the arborio in after the butter, onion and garlic to coat the grains. Then, mushrooms 1/2 c white wine and 1-1/2 c broth. Didn’t have spinach or peas. Next time. It was still darn good eating! Thanks for making risotto accessible to the average home cook.
This is SO GOOD! I was skeptical but willing to give it a try even though I know how to stir and stir and stir to make an excellent risotto. And then I wondered if it would reheat well enough for the next day lunch. This did not disappoint! I added some shredded chicken for the lunch with a splash of chicken stock to reheat in the cafeteria microwave and it was wonderful!
Arborio rice wasn’t available at either grocery store today, so I made this with our regular short grain brown rice. We also doubled the recipe, and subbed kale and veg broth. Followed recipe otherwise, but cooked for 23 minutes instead of 6, them did quick release. Rice was perfect – al dente but still soft and creamy. Kids approved too! Saving to make again.
It’s really, really delicious. I’ve never tried cooking risotto because it’s always seemed so daunting. This is awesome!
Could left overs be frozen and reheated? I’m not a skilled cook… this may sound silly but, I’d really love to freeze as individual meals if possible
Did you end up freezing some? I would also like to freeze the extra for later meals.
Yummy! This is my go-to risotto recipe now. Have made it a few times. First time, as is, and it was delicious. The next times, I made it with vegetable stock/broth instead of chicken, so I added more herbs to ramp up the flavor (more thyme, more garlic and added parsley). I also added asparagus, chopped in very small slices. When I’ve doubled the recipe, I left the time at 6 minutes because I prefer the risotto less mushy (I add a bit of warm cream – 1/4 to 1/3- at the end when I add the parmesan and peas, it gives it a moister consistency while keeping the rice more “al dente”). When I’m not trying to feed our vegetarian, I add crumbled bacon.
My first time making risotto in the IP. I did start with some pancetta and omitted the peas but otherwise followed the recipe. The best risotto I have ever eaten.
Great recipe–excellent tasting and took very little time!
I also used 1.5 cups chicken broth and .5 cup white wine.
I never leave reviews but this recipe is amazing! So simple but feels fancy, my husband loved it.