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!
Featured Comment
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 broth (perfect for small portions) 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 broth for vegetable broth.
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 broth
- 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 broth 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 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.
Did you make this recipe?
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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.
Absolutely fantastic, even when converted to vegan. Was concerned it would lack flavor without using white wine and subbed nutritional yeast for the parm. Great texture and flavor. Will NEVER spend 45 minutes making risotto over a stove again!
This is absolutely delicious. My bf who is very picky about making his own called this one “fabulous”
Game. Changer. I love risotto and now I don’t have to slave over the stovetop for an hour to get the right consistency, and it’s so easy to add what you like! Saved forever. Thank you!!
This was the second time I used my insta pot and this recipe is definitely easy and tasty! The insta pot has been intimidating but this recipe has given me confidence – thank you.
Based on the comments, I added a splash of white wine and didn’t have peas, so omitted them. I also used vegetable broth instead of chicken and it came out perfect! I’m looking forward to making it again.
Thank you!
Tasty risotto and so easy. I would love to attempt this recipe on other types of mushrooms because I like to forage. I think it would highlight beautiful chanterelles well.
I have made risotto for decades. I was vert skeptical of this recipe. It worked like a charm. I have made multiple riffs on this. Whole Foods frozen mushroom mix creates a great mushroom broth when it defrosts. Better than chicken stock for the liquid.
I love this idea! I wanted to figure out how to make this for veg friends but really don’t like the flavor of most vegetable broths.
Wow! I can’t believe how quickly this came together and how tasty it was. Subbed a little white wine for some of the broth and the flavor was fantastic. Great recipe!
I’ve made this recipe at least a dozen times and it comes out perfect every time. I add a little white wine when cooking but otherwise follow the recipe. It’s a regular go to recipe for me which is quick to make any day of the week.
This is a really good recipe. I have tried other pressure cooker risotto recipes and they didn’t come out really good. This one was perfect. I didn’t have chicken stock, so I had to use that goya powdered chicken bouillon stuff. Also, I didn’t have fresh parm reg, so I had to use store bought, already grated parm. No problem…the end result was really nice. I’ll definitely make this one again. Thanks Chungah!
All I can do is repeat what everyone else has said. Easy, delicious…sure to please. I use a bit less butter and add a splash of white wine.
YUM!
first review ever left online but really a very simple and delicious recipe – highly recommend. very easy and perfect every time.
The best! I have shared this with countless friends. It’s a favorite of everyone and SO EASY.
This recipe is excellent but only for 2 persons. I made it successfully in my 3quart IP.
Im writing this just so I can convince anyone that loves risotto but has never been brave to cook it to DO IT!!! I think it’s the best thing I ever cooked, the flavor was better than some restaurants. I also cooked some scallops and topped the risotto with them
Love, love, love! My mom had never had risotto before & now she is a convert. This is our go to when we do scallops. Made for my niece who hates mushrooms and she Loved it. Now I’m making for her going away to college dinner & need to double. Help! I know how to double measurements, but not sure on time. It needs to be the same as original recipe for the other family members coming who don’t like mushrooms either. (Lol, who doesn’t like mushrooms?!) TY!
Amazing texture of the individual rice grains and overall creaminess of the risotto.