Instant Pot Mushroom Risotto
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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. 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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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
Have made this 2x in the last 3 weeks. Seems fancy but it’s so easy! My two year old loves it too.
Can I make this in an 8-quart pot? Or do I have to adjust?
With so many good reviews on this, I thought “why not?”. My first risotto attempt on the stovetop went badly. And I thought this recipe in an instant pot would be too good to be true.
Let me tell you, right after the quick release I tasted it and it was SO GOOD. I told my boyfriend to come taste it because I was so surprised and felt like I didn’t even need to add anything more to it! I did eventually add the peas, spinach, and parmesan and this recipe is just so good. I’m elated that this worked in the instant pot, and it’s so good as-is! Needed no tweaking. Will definitely save and come back to this recipe!! Wish I could add a picture haha
Pretty good … delicious… and comes together quickly. I will definitely make this again!
Nothing to write home about, ’twas a bit flavorless in my opinion.
This is one of my very favourite IP recipient! Turns out perfect every single time, even the pickiest eaters in my home ask for seconds.. and then we run out! If I wanted to double (or even triple) this recipe in my 8qt IP, how would I adjust the ingredients and cook time?
Thank you for another excellent recipe!
Made it exactly per the recipe. It was fabulous. Entire family enjoyed it.
Thanks for the great recipe!
I love risotto, and this recipe is so easy and delicious. I come back to it all the time! If you’re reading reviews right now trying to decide if you should make this recipe, here’s your sign: do it!