Instant Pot Mushroom Risotto
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Truly the EASIEST no-fuss risotto! Amazingly rich + creamy, loaded with mushrooms, spinach, peas and Parmesan!
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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.
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Taste was good, actually delicious! I do think the cooking time should be 7 minutes. Rice was a tad more chewy than I prefer. Also, when the recipe says peas should be defrosted, they mean it. If your peas are still pretty cold, put them in with the spinach.
I love this recipe. Use self harvested dried lobster mushrooms. Thoughts? Should I use the liquid that I rehydrate the mushrooms in place of the chicken stock? I also add a lot of homemade pesto.. Hmm…maybe can’t go wrong? Will never make stove top risotto again
I made this and it was easy and very good. I hate mushrooms but I wanted to make risotto in the instant pot and I had spinach that I needed to use up. I had all the other ingredients. So I substituted zucchini , which I also needed to use up. I put it in just before the rice, only 30-60 seconds sauté. The result was good.
I’m always a bit dubious that instant pot recipes will come out as good as doing it the conventional way, but this was so simple and came out amazingly well.
Will 100% being making this again in future.
Absolutely delicious! My husband and two toddlers loved this recipe. It was their first time having risotto but by the end of dinner, they said they could eat that every night. I added more fresh Parmesan than the recipe called for (because why not??), and it turned out excellent. Would highly recommend!
3rd time making this. Really enjoy how easy it is. I like it without the spinach and I use only 2tbs butter. I have made it with canned and fresh mushrooms. Fresh is better but still works with canned. Thanks for a great recipe.
So easy and delicious, great for busy weeknights! Have made it one a week for a few months now. Thanks for the recipe!
Love this recipe. I did double the parmesan being a Wisconsin Cheesehead and all. Will make this again.
I cook this all the time! It’s perfect!!
I love this recipe so much and we are trying to add more whole grains into our diet. I wondered if anyone has tried it with short grain brown rice which I read can be used for risotto-like dishes.
I make risotto with spelt grains. It is delicious.
I followed this but it was still very liquidy when the lid came off. The rice was cooked but I had to strain it in order to be able to serve.
If I make this recipe for 20 servings, is the cook time the same or different??
Not made this yet but it’s in the cue. I have an 8 qt IP and wondering if any changes need to be made. Thanks for another delightful recipe I can’t wait to try.
Was good! I took some shortcuts. Used frozen mushrooms, spinach, and peas. Was very easy and hard to believe it’s only 6 minutes in the pot!
Love this recipe! The Instant Pot makes it so easy to cook risotto without the usual hassle. Can’t wait to try it with some grilled chicken for a hearty dinner. Thanks for sharing!
Lovely, easy and quick recipe but doesn’t make 6 servings for me. I would easily double the recipe for 6 people.
I have made this recipe several times now. The first time is always exactly as written, but since then I have left out the mushrooms once, left out spinach several times, and doubled the amount of cheese at the end. Today we are using forged pheasant back mushrooms, and I’m skipping the spinach. I usually add a splash of white wine vinegar to deglaze before adding the chicken stock. Everything else this recipe is perfect and it lends well to adjusting ingredients as long as you keep cook times and ratios consistent. Thank you for a fantastic recipe!
This was amazing. Followed the recipe but left out peas and added a splash of white wine at the end. Definite keeper. Looking forward to serving this to guests.
Delicious
Delicious! And very easy – I bought chopped onion and sliced mushrooms, so there was hardly any prep. I used arugula instead of spinach. I didn’t add the extra butter at the end and it was still creamy.