In a blind taste test, you would never guess this Instant Pot mushroom risotto was not prepared the traditional way. It's perfectly rich and creamy!
(Originally posted on November 1, 2017; Updated on June 7, 2024.)
Just a few years ago, being somewhat of a food "purist," I never would have guessed that Instant Pot mushroom risotto would be so amazing. Stovetop risotto typically takes lots of love and careful attention. Fortunately, making risotto in a pressure cooker is simple enough that any home cook can achieve a beautiful risotto!
Why This Recipe Works
- Effortless Cooking: The Instant Pot simplifies the risotto-making process, reducing the need for constant stirring and monitoring.
- Consistent Results: Achieve the perfect creamy consistency every time without the guesswork.
- Time-Saving: Traditional risotto can take up to an hour to make; this recipe cuts the time significantly.
- Rich Mushroom Flavor: The baby bella mushrooms provide a deep, earthy flavor.
- Balanced Seasoning: The combination of sea salt and ground coriander enhances the overall taste.
- Perfectly Creamy Texture: Using Arborio rice ensures a creamy, luxurious texture.
What is Risotto?
Risotto is a northern Italian dish that has many variations. But, at its core, risotto is a rice dish cooked in broth to achieve a creamy consistency. It can be served as a side or as the main course. If you're making a traditional "authentic" risotto, you'll find yourself carefully crafting the risotto on the stove top, keeping it moving and adding one ladle of broth at a time. Fortunately, I've found that cooking risotto in the pressure cooker yields beautiful results every time! Even if you've perfected the authentic method of cooking risotto, I highly recommend giving the pressure cooker version a try!
Our Favorite Instant Pot Risotto Recipes
I've cooked and eaten a lot of risotto in my life. Believe it or not, this Instant Pot mushroom risotto is one of my favorites. However, I enjoy different styles of risotto in different seasons. My favorite risotto to make during the summertime is lemon risotto with summer squash. It’s bright and creamy, with a simple-to-execute method. During the spring, I enjoy risotto with spring peas and mint. And, of course, I now make them all in our Instant Pot!
Ingredients for Instant Pot Mushroom Risotto
- 8 oz. baby bella mushrooms (finely chopped): Adds an earthy, umami flavor.
- 4 Tbsp. olive oil (divided): Helps sauté the ingredients and adds richness.
- 1 ½ tsp. sea salt (divided): Enhances the flavors of the dish.
- ¼ cup yellow onion (diced): Provides a sweet, savory base.
- ⅓ cup celery (diced): Adds a fresh, aromatic flavor.
- 1 tsp. ground coriander: Gives a warm, slightly citrusy note.
- 1 ½ cups Arborio rice: The star of the dish, providing a creamy texture.
- 1 cup dry white wine: Adds acidity and depth of flavor.
- 4 cups chicken stock: The liquid that cooks the rice and adds richness.
- ¼ cup Parmesan cheese (grated): Adds a savory, cheesy finish.
How to Make Instant Pot Mushroom Risotto
And This Is the Amazing Result
Expert Tips
- Prep Ingredients First: Have all ingredients ready before starting to cook for a smooth process.
- Sauté Properly: Ensure mushrooms release all their liquid before setting them aside.
- Toast the Rice: Coating the rice in oil and toasting it enhances its flavor and texture.
- Quick-Release Pressure: Once cooking is complete, quick-release pressure to avoid overcooking the rice.
- Mix Thoroughly: Stir well after cooking to ensure the cheese and mushrooms are evenly distributed.
- Serving Suggestions: Pair this risotto with a fresh green salad or grilled chicken for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock.
- Variations: Add peas, spinach, or asparagus for a burst of color and nutrition.
FAQs
Can I use other types of mushrooms? Yes, you can substitute with cremini, shiitake, or button mushrooms.
Can I make this risotto vegetarian? Substitute chicken stock with vegetable stock for a vegetarian version.
What if I don't have white wine? You can use extra chicken stock with a splash of lemon juice for acidity.
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📖 Recipe
Instant Pot Mushroom Risotto
Ingredients
- 8 oz. baby bella mushrooms finely chopped
- 4 Tbsp. olive oil divided
- 1 ½ tsp. sea salt divided
- ¼ cup yellow onion diced
- ⅓ cup celery diced
- 1 tsp. ground coriander
- 1 ½ cups Arborio rice
- 1 cup white wine
- 4 cups chicken stock
- ¼ cup Parmesan cheese grated
Instructions
- Set the Instant Pot to sauté mode. Add 2 tablespoons of olive oil and the finely chopped mushrooms. Season with ¼ teaspoon of sea salt. Cook for 5-6 minutes until mushrooms release their liquid. Set mushrooms aside.
- Add remaining 2 tablespoons of olive oil to the pot along with the diced onion, celery, and ¼ teaspoon of sea salt. Cook for 3 minutes, stirring frequently until onions soften. Add ground coriander and cook for another minute.
- Add Arborio rice to the pot and cook for 1 minute, stirring constantly to coat and toast the rice evenly.
- Pour in the dry white wine and cook for 1 minute, stirring constantly until the wine is absorbed.
- Add chicken stock and 1 teaspoon of sea salt to the pot. Mix well.
- Lock the lid and set the Instant Pot to cook at high pressure for 4 minutes.
- Once cooking is complete, quick-release the pressure. Remove the lid and stir the risotto.
- Stir in the grated Parmesan cheese until well combined.
- Return the sautéed mushrooms (along with any liquid) to the pot and mix thoroughly.
- Serve immediately and enjoy!
Video
Notes
Expert Tips
- Prep Ingredients First: Have all ingredients ready before starting to cook for a smooth process.
- Sauté Properly: Ensure mushrooms release all their liquid before setting them aside.
- Toast the Rice: Coating the rice in oil and toasting it enhances its flavor and texture.
- Quick-Release Pressure: Once cooking is complete, quick-release pressure to avoid overcooking the rice.
- Mix Thoroughly: Stir well after cooking to ensure the cheese and mushrooms are evenly distributed.
- Serving Suggestions: Pair this risotto with a fresh green salad or grilled chicken for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock.
- Variations: Add peas, spinach, or asparagus for a burst of color and nutrition.
FAQs
Can I use other types of mushrooms? Yes, you can substitute with cremini, shiitake, or button mushrooms. Can I make this risotto vegetarian? Substitute chicken stock with vegetable stock for a vegetarian version. What if I don't have white wine? You can use extra chicken stock with a splash of lemon juice for acidity.Nutrition
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Matthew
I am a picky eater and when i heard what it was, I thought to myself..."is this actually going to be good?"
Well, it was, it was so delicious. I couldn't put it down. A definite must.
Katie
This was a hit last Thanksgiving! Thanks for the great recipe!
Joan
Yummmm!!!! The texture and flavor on the risotto was perfect! Looking forward to trying out the other recipes!
Shirley meyer
My family does not care for any rice, but I prepared this in my Foodi and they loved it. . Leftovers are great, too
Jaynelle
Would this work if wine were omitted?
Gary White
I'm sure there are some that would say yes, but I am not one of those people. Any real risotto will have wine.
Roxanne
My son makes a mushroom risotto for me that also has grilled asparagus in it! And since he is a vegetarian, he uses veggie broth. It’s to die for!
ZZ
Excited to try this, but what can I substitute for the ground coriander? Fresh cilantro?
Gary White
Cilantro and ground coriander have completely different tastes, so I wouldn't recommend subbing that. And honestly, I've forgotten to add the coriander before, and it was still delicious! So I'd say just leave it out.
Ian Silver
Perfect!
Sally
Thinking about trying this for Christmas and adding dried cranberries. Do you think that would work?
Gary White
I would not recommend adding cranberries or anything sweet to this dish.
Paul
Most recipes I've seen add the mushrooms before pressure cooking. Seems like that will blend more of the mushroom flavor into the risotto. Any reasons to add them after?
Gary White
I feel like they lose all their texture and goodness when cooked with everything else.