Forget “restaurant quality” risotto; pressure cooker risotto is the new gold standard. Our Instant Pot Mushroom Risotto hits the 24K mark thanks to the addition of meaty, golden brown sautéed mushrooms. The flavor and texture of this creamy rice dish are absolutely spot-on, but it’s the fact that you achieve all that with minimal effort that has us sold!
I know it’s been a few years since the initial “craze,” but if your Instant Pot doesn’t still get you pumped up, then I highly suggest revisiting the magic by whipping up a few instant pot recipes. You’ll find lots to choose from at OSK because I’m still a regular worshiper at the IP altar.
I’ve heard from lots of you that our chicken curry is in regular rotation at dinnertime and that you’re not actually “roasting” your pot roast anymore thanks to our pressure cooker version. But it’s my Instant Pot risotto that really converts most home cooks.
Much like love, beauty, and art, risotto is one of those things we’re taught we have to suffer for. While I tried my best to reduce that suffering by developing a stovetop risotto recipe that is simple, clear, and effective, there’s really no way to make that method effortless.
However, if you can let go of that little guilty voice that asks “But what if you were a contestant on an episode of Chopped where the judges were all Italian grandmas wielding wooden spoons???” it becomes real easy to toss that arborio rice straight into the Instant Pot, program to high, and let it develop into a fork-tender, creamy risotto you’d be proud to present at the Judges Table.
Why Use the Instant Pot for Mushroom Risotto?
Look, I’ll say it. Using an Instant Pot to cook risotto isn’t just using a “different cooking method;” this is a full on cheat code. Having mastered the traditional process – including all the heartache, tears, yelling, and thrown wooden spoons that come with it – I feel like I shouldn’t be able to get amazing results without a modicum of emotional discomfort. And yet… here we are.
In a mere fraction of the time – and time spent checking and stirring (and checking and stirring and checking and stirring and adding more broth…) you have perfectly cooked risotto. Not mostly-up-to-standards risotto. Perfectly-cooked, low-effort, creamy mushroom risotto, made in one single (Instant) pot, in less than half the time (and way fewer wrist bends) that traditional stovetop risotto.
Sautéed Mushrooms the Right Way!
I’m convinced most people who don’t like mushrooms have simply never had a properly cooked mushroom. Sautéed mushrooms are SO delicious when done right, but the flavor doesn’t develop until the “meat” starts to caramelize.
To achieve optimal flavor, saute the mushrooms until all of the liquid cooks off and the edges turn golden brown. Do not just aim for “soft” mushrooms.
This is especially important when cooking risotto with mushrooms. Mushrooms have a high water content and that moisture is either going to be released into the air or into your risotto. If you don’t let it evaporate during the saute, you’re practically dooming your dish to mush before you even add the rice.
If you’re not 100% confident on how to saute mushrooms to get the perfect results, we’ve got a whole post about it. But the short version is (1) don’t stir too much while cooking – about once every 5 minutes; and (2) take your time. Properly sautéed mushrooms will take about 20 minutes.
What Mushrooms Should I Use for Risotto?
No shade to white button mushrooms, but mushroom risotto is designed to be rich and decadent – it deserves meaty, flavorful mushrooms. A combination of shiitake and cremini work beautifully and are generally accessible in most grocery stores. If you have access to fresh, wild mushrooms like oysters and chanterelles, by all means use those too!
How to Make Instant Pot Mushroom Risotto
The key to getting this Instant Pot Mushroom Risotto recipe right is actually all in the initial saute. Worry about your mushrooms, not your rice – the Instant Pot will take care of the rest. Saute the mushrooms until they release their liquids, start to sizzling in the remaining fat, and turn golden brown around the edges.
- Saute the mushrooms in olive oil and butter over high heat until their liquids cook off and the mushrooms are golden brown (learn everything you need to know about how to saute mushrooms the right way!).
- Add the shallot and garlic and saute for 2 minutes.
- Add the arborio rice and saute an additional 2 minutes, until lightly toasted and very fragrant.
- Pour in the white wine. Stir and scrape the bottom of the pot with a rubber spatula, allowing the wine to release any stuck on bits.
- Continue sautéing until the bottom of the pot is clean and the wine has been completely absorbed.
- Pour in the broth, give everything a good stir, then add the fresh thyme.
- Seal the Instant Pot and cook on High Pressure for 5 minutes. Perform a quick release once the cook time is up. Remove the thyme stems.
- Add the butter and one third of the parmesan cheese. Stir until the butter and cheese melt.
- Add the second portion of cheese and stir until it melts. Add the remaining cheese and stir until the risotto is rich and creamy.
- Taste for seasoning and adjust the salt and pepper. Serve right away, and enjoy!
Tips for Perfect Instant Pot Risotto
- Choose a combination of meaty mushrooms. They should be fresh, firm, and have no visible soft spots. Cook them properly for best taste and texture.
- Once the liquid evaporates and the mushrooms start to saute in the remaining fat, they may start to stick a bit – this is because the Instant Pot inner lining isn’t truly non-stick. Just toss them a bit more frequently to prevent them from sticking to the bottom of the pot. We use a rubber spatula for stirring to avoid tearing the delicate flesh.
- Only use arborio rice and do NOT rinse first! Rinsing the rice removes the starchy coating, and that starch is what makes risotto so rich and creamy.
- Freshly grate a block of high quality parmesan cheese using a microplane or the smallest holes on a box grater. If using pre-grated cheese, use a high quality brand (we like BelGioioso) and measure out ½ cup.
- Risotto will thicken as it sits, so if it’s a bit watery after adding the butter and parmesan cheese, let it sit for 5 minutes. If it’s STILL too watery, flip to the saute function for 2-3 minutes to allow some of the water content to cook off.
- If your Instant Pot does not have low, medium, and high settings for the Saute function, that’s perfectly fine! Just know that it may take longer for the mushrooms to saute.
Cooking With Wine! Essential Tips
First and foremost, always (always, always, always, and did I mention always?) use good quality wine for cooking. Choose one that you’d happily drink. We love a crisp, dry sauvignon blanc for making risotto, and also drinking while making this risotto recipe.
Wine serves three purposes when preparing risotto, and one very important purposes when preparing risotto in an Instant Pot:
- It deglazes the pan (or in this case, the pot!). You’ll pour in the wine after sautéing the mushrooms and toasting the rice, so there will be little browned bits stuck to the bottom of the pot. You want a “clean” pot to ensure you don’t get the dreaded “burn” notice, so deglazing is especially important in this recipe! After you pour in the wine, scrape the bottom of the pot using a rubber spatula to loosen those browned bits. The wine will absorb them – this is deglazing. Not only does it “clean” the pot, but those bits add flavor to the finished risotto. Win/win!
- Wine adds flavor. Allow the wine to be fully reduced and absorbed so that the flavor concentrates. This also ensures that any alcohol will cook off.
- Wine adds acidity. This may seem like a small thing, and it is, but acidity adds balance to a savory recipe, especially a rich and creamy dish. It’s why wine tastes so much better with food!
What to Serve with Mushroom Risotto
Mushroom risotto is filling enough to make a great vegetarian meal alongside a salad. Go for leafy greens to balance the richness of the rice dish. A simple Italian salad works well, or add some sweet notes for balance with an arugula and pear salad.
Even though this recipe is rich, it works perfectly for robust special occasion meals too (we love it for Christmas dinner!). You can’t go wrong serving it with beef – like grilled rosemary steaks or beef tenderloin – but it works well with any baked or seared fish, if you need something a bit lighter. Keep the flavors big and bold by going for maple bacon Brussels sprouts or lemon garlic asparagus for your veggie side.
Storing and Reheating
While you shouldn’t freeze Instant Pot risotto (or any risotto), it stores very well in the fridge for 3-4 days in a sealed container.
Risotto will continue to thicken in the fridge, due to the starch in the rice. When reheating, add 1 tablespoon of liquid (we recommend using broth) per 1 cup of cooked risotto to make sure it stays creamy. Heat in the microwave for 2 minutes, stirring once halfway through.
Did you make this Instant Pot mushroom risotto? I’d love to know how it turned out! Leave a comment and a rating below.
Easy Creamy Instant Pot Mushroom RisottoPrint Recipe Rate this Recipe
- Rubber Spatula
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 1 pound mixed mushrooms, thinly sliced to ¼" (we used cremini and shiitake)
- 1 medium shallot, finely minced
- 2 cloves garlic, minced
- 1 c arborio rice, do not rinse first
- ½ c dry white wine
- 2 c chicken broth
- 1 sprig fresh thyme
- 2 tbsp butter
- 2 oz parmesan cheese finely grated, preferably with a microplane; see Note 1
- ½ tsp kosher salt, more or less to taste
- ½ tsp ground pepper, more or less to taste
- Press the Saute function, adjust to the medium heat setting, and allow the inner pot to heat up. Add the olive oil and two tablespoons butter and heat until the butter melts, then foams.
- Add the mushrooms and toss to coat in the fat. Increase the heat setting to “high” and saute, stirring occasionally, until the mushrooms release their water content and are golden brown around the edges (20-22 minutes); see Notes 2 and 3.
- Add the shallot and garlic and cook, stirring frequently, for 2 minutes.
- Add the arborio rice and toss to coat in the fat with the mushrooms and alliums. Saute the rice for 2 minutes, or until very fragrant and chalky white in appearance.
- Add the white wine to deglaze the pot; scrape up the browned bits from the bottom of the pot and continue to saute until the wine has been absorbed, about 3 minutes.
- Press the Cancel button. Add the broth and stir to combine, then top with fresh thyme.
- Secure the lid and ensure the pressure valve is set to Sealing. Press the Pressure Cook Button, adjust to High Pressure, and set the timer for 5 minutes. Once the time goes off, do a quick release for the pressure. Allow the pressure to release until the float valve has dropped.
- Remove the lid from the pressure cooker, then fish out the thyme stems (leave the leaves).
- Add remaining two tablespoons of butter and one-third of the parmesan cheese; stir with a rubber spatula until the butter and cheese melt. Add another third of the parmesan cheese, folding until the cheese melts into the risotto; then add the last third of cheese and stir until completely smooth.
- Taste for seasoning and add pepper to taste and salt if needed (parmesan is salty, so you may need none). Garnish with fresh thyme if desired and serve immediately.
- Note 1. If using store bought grated parmesan cheese, use ½ cup.
- Note 2. If your Instant Pot does not have low, medium, and high settings for the Saute function, that’s perfect fine! Just know that it may take longer for the mushrooms to saute.
- Note 3. Once the liquid evaporates and the mushrooms start to saute in the remaining fat, they may start to stick a bit – this is because the Instant Pot inner lining isn’t truly non-stick. Just toss them a bit more frequently to prevent them from sticking to the bottom of the pot. We use a rubber spatula for stirring to avoid tearing the delicate flesh.