In a blind taste test, you would never guess this pressure cooker mushroom risotto was not prepared the traditional way. It's perfectly rich and creamy!
Originally posted November 1, 2017; Updated pictures and recipe on June 20, 2019.
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!
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. And believe it or not, this Instant Pot mushroom risotto is one of my favorites. However, in different seasons, I enjoy different styles of risotto. 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!
The Process
Using sauté setting - add 2 tablespoons of oil and mushrooms to pot and season with ¼ teaspoon of salt. The salt will cause the mushrooms to sweat, which is what we want to happen.
...and it all evaporates. Set mushrooms aside.
Continuing on sauté - add 2 tablespoons of oil, onions, celery, and ¼ teaspoon of salt to pot and cook for 3 minutes, stirring frequently.
Once the onions softened and begin to release liquid, add coriander and continue cooking for another minute or so.
Add rice and cook for another 1 minute...
...stirring constantly to make sure each grain is coated and toasted evenly.
Next, add wine...
...and cook for another minute until wine is completely absorbed, stirring constantly.
Add stock and salt, mix well, lock lid, and cook for 4 minutes at high pressure.
Once cook time is complete, quick-release pressure. Remove lid and mix well.
Add Parmesan cheese and give a good mix.
Finally, return mushrooms (and any liquid) to pot...
...and mix well to combine. Serve immediately.
★ Did you make this Instant Pot Mushroom Risotto? Please give it a star rating below! ★
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 dry white wine
- 4 cups chicken stock
- ¼ cup Parmesan cheese grated
Instructions
- Using sauté setting - add 2 tablespoons of oil and mushrooms to pot and season with ¼ teaspoon of salt. The salt will cause the mushrooms to sweat, which is what we want to happen. Cook for 5-6 minutes - until the mushrooms release their liquid and it all evaporates. Set mushrooms aside.
- Continuing on sauté - add 2 tablespoons of oil, onions, celery, and ¼ teaspoon of salt to pot and cook for 3 minutes, stirring frequently. Once the onions softened and begin to release liquid, add coriander and continue cooking for another minute or so.
- Add rice and cook for another 1 minute, stirring constantly to make sure each grain is coated and toasted evenly. Next, add wine and cook for another minute until wine is completely absorbed, stirring constantly.
- Add stock and 1 teaspoon of salt, mix well, lock lid, and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure. Remove lid and mix well.
- Add Parmesan cheese and give a good mix. Finally, return mushrooms (and any liquid) to pot and mix well to combine. Serve immediately.
Nutrition
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.