Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto

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!

 

Closeup spoonful of Instant Pot mushroom risotto with white bowl in background.

 

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

Finely chopped mushrooms in pot.

Using sauté setting – add 2 tablespoons of oil and mushrooms to pot and season with 1/4 teaspoon of salt. The salt will cause the mushrooms to sweat, which is what we want to happen.

 

Sautéing mushrooms in Instant Pot.

Cook for 5-6 minutes – until the mushrooms release their liquid…

 

Sautéing mushrooms in Instant Pot.

…and it all evaporates. Set mushrooms aside.

 

Diced onions and celery in pot.

Continuing on sauté – add 2 tablespoons of oil, onions, celery, and 1/4 teaspoon of salt to pot and cook for 3 minutes, stirring frequently.

 

Diced onion and celery in pot seasoned with coriander.

Once the onions softened and begin to release liquid, add coriander and continue cooking for another minute or so.

 

Arborio rice in pot with onions and celery.

Add rice and cook for another 1 minute…

 

Arborio rice in pot with onions and celery.

…stirring constantly to make sure each grain is coated and toasted evenly.

 

Pouring white wine into pot with uncooked risotto rice.

Next, add wine…

 

Mixing risotto rice and wine with wooden spatula.

…and cook for another minute until wine is completely absorbed, stirring constantly.

 

Chicken stock in Instant Pot.

Add stock and salt, mix well, lock lid, and cook for 4 minutes at high pressure.

 

Cooked risotto rice in Instant Pot.

Once cook time is complete, quick-release pressure. Remove lid and mix well.

 

Risotto in pot topped with Parmesan cheese.

Add Parmesan cheese and give a good mix.

 

Cooked risotto in pot topped with mushrooms.

Finally, return mushrooms (and any liquid) to pot…

 

Mixing mushroom risotto in Instant Pot with wooden spatula.

…and mix well to combine. Serve immediately.

 

★ Did you make this Instant Pot Mushroom Risotto?

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Closeup of Instant Pot mushroom risotto in white bowl.

Instant Pot Mushroom Risotto

Rich and creamy risotto with meaty mushrooms.
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
Calories: 355kcal
Author: Gary White

Ingredients

  • 8 oz. baby bella mushrooms finely chopped
  • 4 Tbsp. olive oil divided
  • 1 1/2 tsp. sea salt divided
  • 1/4 cup yellow onion diced
  • 1/3 cup celery diced
  • 1 tsp. ground coriander
  • 1 1/2 cups Arborio rice
  • 1 cup dry white wine
  • 4 cups chicken stock
  • 1/4 cup Parmesan cheese grated

Instructions

  • Using sauté setting - add 2 tablespoons of oil and mushrooms to pot and season with 1/4 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 1/4 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

Calories: 355kcal | Carbohydrates: 45g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 603mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 5.4mg | Calcium: 79mg | Iron: 3.2mg

 

 

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3 Comments

  • Reply
    Matthew
    November 7, 2017 at 8:52 pm


    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.

  • Reply
    Katie
    January 27, 2018 at 6:08 pm


    This was a hit last Thanksgiving! Thanks for the great recipe!

  • Reply
    Joan
    April 6, 2019 at 7:02 pm


    Yummmm!!!! The texture and flavor on the risotto was perfect! Looking forward to trying out the other recipes!

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