|

Instant Pot Mushroom Risotto Recipe

ByCaroline
Jump to Recipe· 4.5 from 32 reviews

If you’ve been craving a luscious, cozy meal that’s surprisingly quick and hands-off, you’re going to fall head over heels for this Instant Pot Mushroom Risotto Recipe. Trust me, it’s got all that creamy, dreamy risotto goodness without the usual nonstop stirring or fuss. Plus, those earthy mushrooms bring a beautiful depth of flavor that’ll make every bite feel like a warm hug.

🤍

Why This Recipe Works

  • Speed and Convenience: Using the Instant Pot cuts down your hands-on time dramatically without sacrificing flavor or texture.
  • Rich Mushroom Flavor: Cooking mushrooms until their juices mostly evaporate intensifies their earthy taste, elevating the risotto.
  • Balanced Creaminess: The finishing touch of butter and Parmesan added after pressure cooking gives you that perfect creamy finish.
  • Simple Ingredients: Everyday pantry staples come together beautifully, so you can make this with what you likely already have.
Instant Pot Mushroom Risotto, quick mushroom risotto, creamy mushroom risotto, Easy Mushroom Risotto in Instant Pot, vegetarian mushroom risotto - The image shows a close-up of a mushroom risotto inside a shiny stainless steel pot of a kitchen pressure cooker. The risotto is creamy with light beige rice mixed with pieces of cooked brown mushrooms spread evenly throughout. Some small bits of chopped green herbs and crumbled white cheese are sprinkled on top, giving a fresh and textured look. A light brown wooden spoon rests inside the risotto, leaning against the side of the pot. The pot sits on a white marbled surface, with blurred green leaves and chunks of yellow cheese in the background. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

All the ingredients here combine to build layers of flavor and texture — the mushrooms give umami-rich depth, while the white wine adds brightness and the soy sauce gently amplifies the earthiness. Picking the right rice and broth makes a difference, so I’ll share some tips to help you get it just right.

Instant Pot Mushroom Risotto, quick mushroom risotto, creamy mushroom risotto, Easy Mushroom Risotto in Instant Pot, vegetarian mushroom risotto - Flat lay of a small white ceramic bowl of extra-virgin olive oil, thickly sliced brown button mushrooms, a medium yellow onion finely chopped on a white ceramic plate, two whole uncracked medium garlic cloves, a small white ceramic bowl of Arborio risotto rice, a small white ceramic bowl of dry white wine, a small white ceramic bowl of soy sauce, a small white ceramic bowl of vegetable broth, a small white ceramic bowl of finely grated Parmesan cheese, two tablespoons of cold butter on a small white ceramic plate, and a handful of finely minced fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Mushrooms: I often use brown button mushrooms because my kids love them, but if you want bolder flavor, mixing cremini or shiitake mushrooms adds a nice twist.
  • Risotto rice: Arborio is your go-to here. It’s what helps develop that signature creaminess without getting mushy.
  • Dry white wine: Pinot Grigio or Sauvignon Blanc does the trick. If you skip alcohol, just swap it with extra broth.
  • Soy sauce: It might seem odd, but a dash lifts the umami and brings out the mushroom’s best side.
  • Vegetable broth: I prefer vegetable broth for a lighter base, but chicken broth adds richness if you’re okay with it.
  • Parmesan cheese: Freshly grated Parmesan is a must! It melts into the risotto and brings a savory depth.
  • Butter: Stirred in at the end, it adds silkiness to the final dish.
  • Olive oil: For sautéing, it adds subtle fruitiness that complements the mushrooms.
  • Onion & garlic: Classic aromatics that build the flavor base without overpowering anything.
  • Parsley: For brightness and a fresh pop — sprinkle liberally!
📝
Note: You’ll find the complete list of ingredients, along with exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up with this Instant Pot Mushroom Risotto Recipe to fit whatever mood we’re in. It’s a forgiving base that welcomes your own flair, whether that’s swapping mushrooms, adding veggies, or bumping up the richness.

  • Variation: Sometimes I toss in sautéed spinach or kale right at the end for an extra green boost — it’s fantastic and adds freshness.
  • Protein Boost: If I want more substance, shredded rotisserie chicken stirred in before serving makes for a quick weeknight dinner.
  • Dairy-Free: Replace butter with a plant-based alternative and skip the Parmesan or add nutritional yeast — still creamy and satisfying!
  • Seasonal: In fall, swapping white wine for a splash of apple cider works surprisingly well and gives a subtle sweetness.

Step-by-Step: How I Make Instant Pot Mushroom Risotto Recipe

Step 1: Sauté the Mushrooms Until Golden and Juicy

Start by hitting “sauté” on your Instant Pot, then add olive oil and those thickly sliced mushrooms. Cook them gently for about 8 minutes, stirring occasionally, until they’re softened and have released their juices. The key tip here? Let most of that moisture evaporate — it intensifies the flavor so your risotto won’t be watery. This step is worth the time; I promise it pays off with rich mushroom depth.

Step 2: Add Onion, Garlic, and Rice

Next, toss in the finely chopped onion and minced garlic, cooking for just a minute until fragrant and softened. Then stir in the risotto rice, cooking it for 1-2 minutes. You want to toast the rice slightly so the edges look translucent while the center remains opaque and milky. This step seals the rice grains so they cook perfectly under pressure without turning to mush. Be careful not to let it burn — keep stirring gently!

Step 3: Deglaze with Wine and Add the Broth

Pour in the white wine and soy sauce, stirring well as you simmer to let the alcohol evaporate and the pot deglaze — scrape up any browned bits stuck to the bottom for maximum flavor. This usually takes around 2 minutes. Then pour in your broth, giving it a final stir to combine everything.

Step 4: Pressure Cook the Risotto

Seal your Instant Pot and set it to pressure cook on low for 5 minutes. After cooking, carefully release the pressure manually — I like to place a kitchen towel over the valve to keep any splatters contained. When you open the lid, your risotto might look a bit soupy, but that’s totally normal. If it feels too liquidy, you can always scoop out a ladle or two of broth.

Step 5: Finish It Off to Creamy Perfection

Switch your Instant Pot back to “sauté” mode and cook uncovered for another 1-2 minutes, stirring constantly. This lets the risotto thicken and the starches develop into that signature creamy texture. Then stir in cold butter and grated Parmesan — but don’t mix it all in just yet. Cover loosely with the lid (not sealed) and let it rest for a couple of minutes. Finally, stir in fresh parsley and give everything a good mix. Serve it right away while it’s still silky and dreamy!

💡

Tips from My Kitchen

  • Mushroom Magic: Don’t rush sautéing mushrooms; the flavor blooms when their juices mostly evaporate.
  • Rice Wisdom: Using true risotto rice (like Arborio) is essential, so avoid substituting with long grain rice unless you’re prepared to adjust cooking times.
  • No Burn Zone: Stir the rice well before pressure cooking to prevent it from sticking or burning — that step can make or break your risotto.
  • Resting Is Key: Letting the risotto rest off heat with the butter and cheese melds everything together beautifully—don’t skip it!

How to Serve Instant Pot Mushroom Risotto Recipe

Instant Pot Mushroom Risotto, quick mushroom risotto, creamy mushroom risotto, Easy Mushroom Risotto in Instant Pot, vegetarian mushroom risotto - A white bowl filled with creamy mushroom risotto. The risotto has a thick, soft texture with plump, tender rice grains mixed with sliced brown mushrooms. Small pieces of green herbs are sprinkled on top, adding color contrast. A silver spoon is partially dipped into the risotto, resting near the edge of the bowl. The bowl sits on a white marbled surface with part of a white and black patterned cloth visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I swear by a generous grating of fresh Parmesan cheese on top and a sprinkle of chopped parsley for color and brightness. Sometimes, I’ll add a few toasted pine nuts or a drizzle of truffle oil if it’s a special occasion — those little touches take things up a notch without overpowering.

Side Dishes

This risotto pairs beautifully with a crisp green salad tossed in balsamic vinaigrette or roasted asparagus for some fresh crunch. For heartier meals, I love serving it alongside marinated grilled steak or balsamic-glazed roasted chicken to round things out.

Creative Ways to Present

Once, I served this risotto in little hollowed-out portobello mushroom caps for a dinner party — they looked elegant and added an extra mushroom punch. You can also scoop it into individual butter lettuce leaves for fun little bites, perfect for grazing with friends.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The risotto will thicken a bit, but that’s normal — just add a splash of broth or water while reheating to loosen it back up.

Freezing

I’ve frozen this risotto successfully, though I find fresh always tastes best. If you plan to freeze, cool it completely and pack it tightly in freezer-safe containers. It keeps well for up to 2 months.

Reheating

Reheat gently on the stove over low heat, stirring often, and add broth as needed to restore its creamy texture. Microwaving works too but be sure to stir every 30 seconds for even heating.

FAQs

  1. How long does this Instant Pot Mushroom Risotto Recipe take to make?

    The full process takes around 40 minutes, including prep and cooking. The Instant Pot cuts down the active cooking time, so you’re not standing over the stove stirring constantly — perfect for busy weeknights!

  2. Can I use other types of mushrooms in this recipe?

    Absolutely! Cremini, shiitake, or a mix of wild and button mushrooms will all work well. Just make sure to slice them thickly and allow time for their juices to cook off during sautéing for the best flavor.

  3. What if I don’t have white wine on hand?

    No worries. You can replace the white wine with additional broth. It’ll slightly change the flavor profile, but the risotto will still be wonderfully delicious and rich.

  4. Which rice should I use for the best risotto?

    I recommend Arborio rice, the classic choice for risotto, because it’s starchy and creamy when cooked. Avoid long grain rices unless you’re ready to adjust cooking times and texture expectations.

  5. Can I make this risotto dairy-free?

    Yes! Swap butter for a plant-based alternative and replace Parmesan with nutritional yeast or omit dairy altogether. The risotto will still be creamy thanks to the rice’s starch.

Final Thoughts

This Instant Pot Mushroom Risotto Recipe has become a staple in my kitchen because it delivers that comforting, creamy risotto magic with such little effort. I love that it frees up my time without cutting corners on taste — it’s truly the best of both worlds. Give it a try, and I promise you’ll be adding this to your weeknight favorites too!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Mushroom Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 32 reviews
  • Author: Caroline
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This Pressure Cooker Mushroom Risotto recipe is a quick and easy way to enjoy a creamy, flavorful risotto without endless stirring. Made in an Instant Pot or other pressure cooker, it combines sautéed mushrooms, onions, garlic, white wine, and Parmesan cheese for a comforting dinner that serves 4.

Ingredients

Main Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 ½ pounds mushrooms, cleaned and thickly sliced
  • Salt and black pepper to taste
  • 1 medium yellow onion, finely chopped
  • 2 medium cloves garlic, finely minced
  • 1 ½ cups risotto rice (such as Arborio)
  • ¾ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 2 teaspoons soy sauce
  • 1 quart vegetable broth (chicken broth can be used as well)
  • 1 ounce finely grated Parmesan cheese, plus more for serving
  • 2 tablespoons cold butter
  • Handful finely minced parsley

Instructions

  1. Cook the mushrooms: Heat the olive oil over medium heat in a pressure cooker using the “sauté” setting. Add the mushrooms and cook for about 8 minutes, until they are softened and most of their juices have evaporated.
  2. Add onion, garlic and rice: Stir in the chopped onion and minced garlic. Cook for 1 minute until softened. Add the risotto rice and cook for 1-2 minutes, stirring constantly, until the edges of the rice grains look translucent but the centers remain milky. Take care not to let the rice burn.
  3. Add the liquids: Pour in the dry white wine and soy sauce. Stir well and cook until the wine has mostly evaporated and the alcohol smell is gone, about 2 minutes. Then stir in the broth.
  4. Cook the risotto: Close and seal the pressure cooker lid. Cook on low pressure for 5 minutes. Release the pressure manually: either by running cool water over the lid if using a stovetop cooker or by using the release valve on an electric pressure cooker. If the risotto appears very soupy, remove one or two ladles of liquid.
  5. Make the risotto creamy: Set the pressure cooker to the “sauté” setting again with the lid off. Stir constantly and cook for 1-2 minutes until the risotto thickens and becomes creamy. Turn off the cooker, then add the Parmesan cheese and butter. Stir gently once or twice but do not fully incorporate them yet.
  6. Rest and finish: Close the lid loosely (unsealed) and let the risotto rest for 2 minutes. Stir in the minced parsley thoroughly. Serve immediately, topped with additional Parmesan if desired.

Notes

  • Use either chicken or vegetable broth based on preference.
  • Brown button mushrooms are preferred but white mushrooms or a mix can be used for extra flavor.
  • If avoiding alcohol, replace white wine with extra broth; the flavor will be slightly different but still delicious.
  • Arborio rice is recommended for authentic risotto texture; short-grain rice alternatives can work with adjusted cook times.
  • Soy sauce enhances mushroom flavor but can be omitted if unavailable.
  • Cook mushrooms thoroughly until their juices evaporate for best taste and texture.
  • Be careful not to burn the rice during sautéing to avoid a crunchy texture.
  • If risotto is too soupy after pressure cooking, ladle out some liquid before finishing.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 3 g
  • Sodium: 550 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 2 g
  • Protein: 8 g
  • Cholesterol: 12 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star