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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Thanks so much for sharing this recipe – never thought I’d be able to cook risotto at home, let alone as tasty as this.
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!