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Closeup of Instant Pot mushroom risotto in white bowl.

Instant Pot Mushroom Risotto

Rich and creamy risotto with meaty mushrooms.
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 355kcal
Author Gary White


  • 8 oz. baby bella mushrooms finely chopped
  • 4 Tbsp. olive oil divided
  • 1 ½ tsp. sea salt divided
  • ¼ cup yellow onion diced
  • 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


  • 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.


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