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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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!
I, too, love risotto, but hate the stovetop process. I have made this recipe several times and it comes out perfectly every time. This is the recipe that caused me to fall in love with my instant pot. Now, I look for all your instant pot recipes. You haven’t steered me wrong yet. Thanks for a great site!
This was so easy and so delicious! Used white mushrooms as I couldn’t find the others. It was fantastic!
How do I double this recipe in my 6 quart instant pot? Do I adjust the liquid and time?
This was amazing. Before I added the liquid, I toasted the rice in the instant pot like you do when you cook it on the stovetop. I also substituted some of the broth for white wine. I served it with the Brown Butter Scallops for NYE and it was a hit! Thanks for all your amazing recipes. You’re my “go to” every time I want to make something tasty and quick!
I deglazed the pan with about 1/3 cup dry white wine and used 1-2/3 cup broth, delicious.
How would I cook this if I didn’t have an instant pot? Thank you I absolutely love your recipes, Terri
It takes ALOT longer when you make it without the IP. You have to stand at the stove for a while. Still delicious but time consuming.
Stove top risotto can be done without all the stirring, but you must have a good solid pot with a well fitting lid so nothing escapes. Try the same instructions as for IP. I like to put the rice in after onions and mushrooms to toast it a bit, then deglaze with white wine (adjust liquid accordingly). Your stock should not be cold. Lid it and cook for 15 minutes, low simmer, and don’t lift that lid. Turn it off and let it rest 4-5 minutes before serving. It won’t be as hot as the Instapot, so sauté your peas and spinach in the butter to wilt, and then add. Don’t scrimp on the pecorino of parmesan.
Quick and easy and the result is always fantastic! A family favorite that I’m happy to make because it so quick.
I made this for the first time tonight and it was a great hit!
First time making risotto at all, much less in the insta pot!! Left out the spinach. This was freakin’ great! What I would do as a personal preference next time, is cut the peas in half, and add a cup of parmesan, and still leave out the spinach. But it’s crazy how quick this was. Family loved it!
So good! Easily made vegan too and still so yummy. Thank you
Best mushroom risotto I’ve EVER had!!!♥️♥️♥️
We have been plant based for several years. I added Celery and Worcestershire sauce to this recipe . This is our new favorite recipe. My husband and I ate so much, only because we loved it!
I will definitely be making this again. So easy and so good. Thank you for the idea!