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 is 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.
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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I’ve used this recipe several times and every time it has been a success.
It’s so easy to make but still is one of my go to dishes to impress my friends.
Thank you so much!
I had given up on making my own risotto due to the time needed, but guys, this recipe is a GAME CHANGER! So damn delicious, EASY, and easily adaptable to add/remove items you don’t care for (ie: I didn’t add the mushrooms and added a little extra parmesan cheese, because who doesn’t love more cheese?!) People, make this in your instantpot. You will not be disappointed.
Delicious and very easy to make
WOW delicious!!
I absolutely LOVE this recipe – have shared it nearly as many times as I’ve made it (and that’s a ton) … I leave out the spinach, add more peas and cheese to make up for it and my entire family loves it. I’ve made it with Shrimp, served it with chicken and beef as well as on it’s own as the main entree. I have to double and triple the batch because everyone wants leftovers and if I don’t do that, we don’t have any! lol Thank you for a great recipe!!
when you double this, do you have to change the cook time? We always want leftovers too…and hardly ever have any!
This is an excellent recipe and will definitely be making it again. Love that I am able to use my pressure cooker.
Easy and delicious! We have this quite a bit, sometimes I leave out the peas and spinach, but it turns out great too! Thanks!
I will never make risotto any other way! This was exactly as delicious and easy as you said!
This was very good, my not so much of a risotto fan hubby loved it too. I’ll definitely make this again.
This is exactly what the blog title says- DAMN DELICIOUS! I just got an instant pot and this has been my favorite recipe so far. I used whatever white rice I had on hand instead of arborio and it still turned out great. I also took one commenters suggestion to do 1/2 c white wine with 1.5 c chicken broth and it was delish. I have to disagree with the reviewers that said it was bland- if it’s bland you might not be adding enough salt and pepper mine turned out flavorful and delicious! Thank you for giving me more confidence in my instant pot purchase this meal was a real winner.
I agree – so easy and delicious! I too added the wine to the chicken broth – my frozen peas were not up to par so I put in some fresh (frozen) mixed vegetables (why not?) Not completely classic but unbelievably favorable. Risotto all the way! And by the way, I did this in my mini (3-qt. pot). No changes to amounts or time.
Delicious! I’ve made several times now. How do I double the recipe in my 6 qt IP???
I recommend this recipe highly. I’ve made this dozens of times and it is literally “no fail”. And delicious. Quick and easy.
I substituted a 1/2 cup of white wine so only used 1 1/2 cups of chicken broth this was excellent will make again.
Absolutely loved it. I don’t normally make risotto, but decided to try your recipe. Very quick and easy, and delicious. Pan to make for the in-laws when they come over for next dinner. Thank you !!
This is my favorite go-to recipe for when I am working from home it’s so quick and easy! 10/10 recommend and will continue to eat this weekly!
One of my all time favorite dishes! I always make in my 8 qt. and it comes out perfect.
Thank you for your comment – I have an 8 quart and was wondering if it would work!
I bought my first instant pot in November, and this was the second recipe I made. I’ve made it at least a dozen times since. I love risotto but not the work. This is as good as any I’ve had in a restaurant or made myself the hard way. Thank you very much for the time spent perfecting it so that people like me just land on your website and can just do it!
I want to make this. Could you give me a measurement for salt and pepper? I am not a great cook and go strictly by the recipe. When it says to taste I am lost. Please help! I like really seasoned food so no need to skimp.
I’d say start with 1/4 teaspoon of each and go from there. You can always season it on the plate too!
Can I substitute Asparagus for the peas and spinach? When would I add that in?
My cousin/roomie and I have made so many of your recipes but this might just be our new favorite! As soon as I started smelling the sauteed the mushrooms in the InstantPot, I knew it was going to be epic. Super simple recipe, minimal dishes to wash and a restaurant quality meal–what else can one ask for?!?
Damn Delicious indeed!
Any of your risotto recipes are yum and easy to do. Thank you.
Made in my 8 quart exactly per recipe. It was delicious; everyone loved it!
First time I ever made risotto it is very good. I have a 8 at. IP one of your reviews had a 8 at and they said they used 1.5 cups rice and 3 cups stock. It turned out great. I had 8 oz. Of portabella and 2 pkg. Of 3.5 other mushrooms forgot their name, the ones the stems are tough and tops are thin. Sorry first time I bought them. Didn’t have spinach or peas. I will make it again,so easy. Thank you for your hard work. Jeannine