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!
Just made this and its not only the easiest risotto i ever made but also the best. We couldn’t stop eating
The ultimate comfort food! I can’t believe how delicious and creamy this is, considering how quickly it cooks up. I made it with vegan butter and parmesan. This recipe is definitely going into our fall/winter meal rotation. Thanks Chungah!
My only regret is that I saw this recipe months ago and only made it tonight! As a risotto traditionalist, I was skeptical. But it was super easy, creamy, and so tasty. Can’t wait to pull this out for dinner parties. Thanks for sharing!
Excellent recipe!
My first IP meal. I gave up peas for lent and never went back. Sautéed chopped pecans with onions and garlic. Added 1/3 cup rough chopped dried cherries. 2 cups frozen spinach. The wife thinks I’m a genius.
Great recipe! This comfort dish is on regular rotation at our place. Thank you 🙂
I love risotto, but hate making it. This came out perfectly, new staple for our house! I have printed out about 20 recipes from your site over the past few days, I have high hopes for all of them, thank you!
Looks delish……just got my instant pot. What would the cooking time be using brown short grain rice.
Can you use white mushrooms instead?
I’ve made this recipe at least a dozen times. It’s fantastic and made it into my regular rotation as soon as I tasted it.
For those who are curious, I always double it (including double liquid) and it cooks perfectly in 8 minutes. I left out the butter the last few times I made it, and while I did miss it a little bit, it was still fantastic! I also use a homemade vegan Parmesan.
Thank you Mandy – just the review I was looking for. Made double in 8 minutes and it was perfect!!
Thank you! I had doubled the recipe for the first time and was wondering how long I should set the timer for. This is my favourite recipe! I have made this so often and each time it comes out perfectly. My 6 year-old son loves it! Thank you so much.
Be careful to use *white* arborio rice in this recipe. All I could find at the store was brown arborio, but I figured with a little more cook time, it would all be okay. It wasn’t. 25 minutes managed to force enough of the moisture into the rice, but even then the rice had a chewiness that suggested it was not completely cooked, and we certainly didn’t get that creamy risotto texture. What a huge disappointment.
I have made this recipe a hand full of times & let me tell you…DAMN DELICIOUS every single time. Thank you so much for this recipe! It hasn’t failed me once.
How do I double this recipe in my 6 quart instant pot? Do I adjust the liquid and time?
A really great instant pot risotto recipe. I cooked mine for 7 minutes and rice was perfect. Other than that, I made as directed and came out great!
Love this recipe, and I have tried many because I love Mushroom Risotto! This one is so easy, but also very flavorful, I left out the 2nd two tablespoons of butter, saving 22 grams of Fat . . . it was still rich and creamy and I did not miss the butter. I also used Swiss Chard instead of Spinach, because that is what I had on hand. Instead of just allowing it to wilt like the recipe, I turned on the Pressure cooker for about 1 minute longer with the Chard and Peas in and stirred in the cheese after taking the lid off. It turned out perfect, and the Chard stems added some color and crunch
Really simple but tasty and very quick. After the 6 minutes in my Instant Pot Duo the rice was not quite cooked (very nearly, tho). I gave it another 2 minutes, and the rice had started to stick, so I think for my instant pot that 7 minutes instead of 6 would be perfect. I soaked some dried porcini and added them after sauteeing the fresh mushrooms, then combined the porcini mushroom water with vegetable stock instead of the chicken stock for a vegetarian version.
This was Damn delicious! I’ve made risotto so many times on the stove – well like 5 times and that’s 5 too many, now that I can make it in the IP! Perfect recipes here. We did chair asparagus instead of peas but that was my 6 y/o selection so we did those on the stovetop and added at the end but otherwise followed the recipe to the letter and it came out delicious. I’m going to make this again for sure.
We’ve made this recipe three times and each time it comes out perfect! It is delicious with wonderful flavors of rice, mushrooms, spinach and parmesan cheese. I agree that it beats most restaurant risottos I’ve had.
So delicious. My instant pot steamed a lot and I had rice sticking to the bottom. Next time I’m going to remove the mushrooms and onions to return to the pot after the rice cooks. Love it.
Delicious, no fail recipe! Made a MILLION times and it turns out every time. How can I make this a freezer meal?
The rice was not done whatsoever at 6 minutes. It took closer to 10 minutes. But once we cooked it longer, it was delicious and easy compared to the pan version. I did not add spinach and I used white mushrooms. We will make it again, knowing that for us anyway, it’ll take 10 minutes, not 6.