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!
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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 stock 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 stock for vegetable stock.
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 stock
- 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 stock 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 stock can be used for the chicken stock.
- Stir in more stock with leftovers. When reheating leftovers, stir in more stock as needed as the rice will continue to soak up the stock.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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?
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!