Creamy Instant Pot Mushroom Risotto

This Instant Pot risotto is the quick and easy side dish you've been waiting for.

How to Prepare Instant Pot Mushroom Risotto

Below you'll find a complete list of ingredients and step-by-step directions, but here's a quick overview of how it's done:

Ingredients for Instant Pot Mushroom Risotto

Here’s everything you’ll need to prepare a delicious mushroom risotto in your Instant Pot:

• Butter and oil: This recipe starts with butter and olive oil melted in the bowl of an Instant Pot.
• Vegetables: You’ll need three cups of diced mushrooms and a cup of chopped onion. 
• Seasonings: The mushroom risotto is seasoned with fresh rosemary, salt, and pepper.  
• Rice: Arborio rice is high in starch, so it’s perfect for making risotto. 
• White wine: Choose a crisp, dry white wine like pinot grigio. 
• Stock: Use store-bought or homemade chicken or vegetable stock. 
• Parmesan: Parmesan cheese is the perfect finishing touch for this rich and creamy risotto recipe. 

How to Prepare Mushroom Risotto in the Instant Pot

Here's a quick rundown of the process for making this creamy Instant Pot risotto recipe:

1. Set the Instant Pot to Sauté, then melt the butter and heat the oil.
2. Add the mushrooms and cook until they start to soften. Stir in the onions and a sprig of rosemary.
3. Mix in the rice, pour in the wine, and allow it to simmer. Then add the stock, stirring to loosen any bits from the sides.
4. Close the lid, seal, and set the Instant Pot to high pressure for 6 minutes.
5. Release the pressure.
6. Stir until smooth, remove the rosemary sprig, and mix in the Parmesan.

How to Store Your Instant Pot Mushroom Risotto

While risotto is always best enjoyed fresh, you can store any leftovers in an airtight container in the fridge for up to 3 days.

Tips and Praise from the Dinogo Community

“I absolutely loved this recipe,” shares Lorin Hawkins. “Cooking the rice in a pressure cooker made risotto so much easier. I was concerned it wouldn't be creamy, but it turned out perfectly cooked and incredibly flavorful!”

“Made this tonight exactly as the recipe states, and wow,” exclaims one happy cook. “It was so easy to prepare for a weeknight meal and paired wonderfully with grilled pork chops. I’ll definitely be making this again!”

“So simple and absolutely delicious,” says Stephen Jasionowski. “The only change I made was swapping fresh thyme for the rosemary, which I felt paired better with the mushrooms. The rosemary was a bit too strong. I also added some Trader Joe’s mushroom umami seasoning at the end instead of salt.”

Contributions from Corey Williams

Ingredients Needed

• ¼ cup unsalted butter

• ¼ cup olive oil

• 3 cups diced mushrooms

• 1 cup chopped onion

• 1 sprig rosemary

• 1 ½ cups Arborio rice

• ¾ cup white wine

• 1 quart chicken or vegetable stock

• salt and ground black pepper to taste

• ½ cup grated Parmesan cheese

Instructions

Start by turning on your multi-functional pressure cooker (like the Instant Pot) and selecting the Sauté mode. Add the butter and olive oil, stirring until the butter has melted, about 2 minutes. Add the mushrooms and cook, stirring occasionally, for about 3 minutes until they soften. Stir in the onions and cook for another 2 minutes. Add the rosemary sprig and cook for 1 minute.

Stir the rice into the pot, ensuring each grain is coated with the butter and olive oil mixture for about 2 minutes. Then, pour in the wine and simmer for 3 minutes.

Pour in the stock, stirring to loosen any bits from the sides of the pot. Simmer for 1 minute.

Stir the risotto until it becomes creamy, about 1 minute. Remove the rosemary sprig. Season with salt and pepper, then mix in the Parmesan cheese until fully melted and combined.

Serve hot and savor the delicious flavors!

Note from the Editor:

In the magazine version of this recipe, we use 1 quart of low-sodium vegetable broth and 3/4 cup of Parmesan cheese.

Nutrition Information (per serving)