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!
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Instant Pot Mushroom Risotto
- 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
- 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.