Instant Pot Mushroom Risotto

If you’ve ever made risotto the traditional way, you know it means standing at the stove for 30+ minutes, stirring non-stop. This instant pot mushroom risotto skips all of that and still comes out perfectly creamy.

The Instant Pot does most of the work for you. Just saute, lock the lid, and let pressure do its thing for 6 minutes. That’s it.

The mushrooms get golden and caramelized before everything cooks together, which gives the whole dish a rich, savory flavor. A splash of white wine doesn’t hurt either.

You end up with a restaurant-quality risotto that’s ready in about 30 minutes total. It’s a great weeknight dinner or a solid side dish when you want something a little more special.

What Makes This Recipe So Good

No Constant Stirring – Traditional risotto demands you stand at the stove stirring nonstop for 30+ minutes, but the Instant Pot does all that work for you in just 6 minutes of pressure cooking, giving you the same creamy result with almost zero effort.

Restaurant-Quality Creaminess – The combination of Arborio rice, butter, and Parmesan stirred in at the end creates that rich, glossy, almost velvety texture you normally only get at a nice Italian restaurant.

Perfectly Cooked Mushrooms – Sauteing the cremini mushrooms first until golden brown and then reserving half for topping means you get deep, caramelized mushroom flavor baked into the risotto AND a beautiful garnish with real texture on top.

Ingredients

• 1 1/2 cups Arborio Rice
• 16 oz Cremini Mushrooms, sliced
• 4 cups Chicken Broth (or vegetable broth)
• 1/2 cup Dry White Wine
• 1 medium Yellow Onion, finely diced
• 3 cloves Garlic, minced
• 2 tbsp Unsalted Butter
• 1 tbsp Olive Oil
• 1/2 cup Grated Parmesan Cheese
• 1 tsp Fresh Thyme Leaves
• 1 tsp Salt
• 1/2 tsp Black Pepper
• Fresh Parsley, chopped

Directions

Step 1

Set the Instant Pot to saute mode and add the olive oil and 1 tablespoon of the butter. Once hot, add the sliced mushrooms in a single layer as much as possible. Cook for 5 to 6 minutes, stirring occasionally, until golden brown and the liquid has evaporated. Remove about half the mushrooms and set aside for topping.

Step 2

Add the diced onion to the pot with the remaining mushrooms and cook for 3 minutes until softened. Add the garlic and stir for 30 seconds until fragrant.

Step 3

Add the arborio rice and stir for 1 to 2 minutes, toasting the grains until they become slightly translucent around the edges. Pour in the white wine and stir until it is mostly absorbed.

Step 4

Pour in the chicken broth, salt, and pepper. Stir to combine, making sure nothing is stuck to the bottom. Press cancel. Lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes.

Step 5

When the cook time is done, do a quick release by carefully turning the valve to venting. Open the lid immediately.

Step 6

Stir in the remaining 1 tablespoon of butter, grated parmesan cheese, and fresh thyme. Mix vigorously for about 1 minute until the risotto becomes creamy and glossy. If it seems too thick, add a splash of warm broth.

Step 7

Serve in shallow bowls, topped with the reserved sauteed mushrooms, extra parmesan, and fresh chopped parsley.

Pro Tips

Don’t Skip Toasting the Rice

When you add the arborio rice in step 3, make sure you actually toast it for the full 1 to 2 minutes. You’ll notice the edges of the grains start to look a little see-through. That’s exactly what you want.

Toasting the rice helps it hold its shape under pressure so you don’t end up with a mushy, porridge-like risotto. It also adds a slightly nutty flavor that makes a real difference in the final dish.

Keep stirring while you toast so nothing sticks to the bottom. Burned bits on the bottom of the pot are the number one cause of the dreaded “burn” notice on the Instant Pot.

Deglaze the Pot Thoroughly

After you pour in the white wine, scrape the bottom of the pot really well with a wooden spoon. You want to loosen up every single bit of browned mushroom and rice stuck to the bottom.

Then when you add the broth, give the bottom one more good scrape and stir. If anything is stuck down there, the Instant Pot will detect it and give you a burn warning, which stops the cooking and messes up your timing.

This is the most common reason people have trouble with Instant Pot risotto, and it’s totally avoidable if you just take 30 extra seconds to make sure the bottom is clean before you seal the lid.

Get a Real Sear on the Mushrooms

When you first add the mushrooms, resist the urge to stir them every few seconds. Let them sit in contact with the hot pot so they actually brown. Stirring too much releases their moisture and they end up steaming instead of getting that golden color.

Mushrooms release a lot of water, so wait until that liquid cooks off before you start moving them around. You’ll know they’re ready when they shrink down, turn deep golden brown, and the bottom of the pot looks dry.

This matters because the reserved mushrooms you set aside are the topping. If they’re pale and soggy, the whole dish looks and tastes flat. Nicely browned mushrooms add a ton of flavor on top.

Related Recipes

• Instant Pot Chicken Alfredo Pasta
• Instant Pot Creamy Tuscan Chicken
• Instant Pot Mac & Cheese
• Slow Cooker French Onion Soup

Frequently Asked Questions

Can I skip the white wine in this Instant Pot mushroom risotto?

Yes, you can leave it out. Just replace the wine with an equal amount of chicken broth and a small squeeze of lemon juice to add a bit of that acidity the wine would normally bring.

The risotto will still turn out creamy and delicious – the wine adds a nice depth of flavor but it is not a dealbreaker if you skip it.