Nothing better than making creamy and perfectly cooked Mushroom Risotto right in your Instant Pot! No stirring and hovering over the stove. Simply mix all the ingredients and set your Instant Pot to pressure cook and you have dinner ready in about 30 minutes!!
If you love risotto then definitely check out these other Instant Pot Risotto Recipes:
Why Make This Recipe
- Risotto cooks PERFECTLY in the Instant Pot, without constant stirring!
- This recipe calls for white wine which adds the most amazing flavor.
- Instant Pot Mushroom Risotto can be an excellent main dish OR side dish.
Here are a few notes on the Ingredients for your Mushroom Risotto
Rice for Risotto
When you are making Instant Pot Mushroom Risotto you want to make sure you are using an Arborio rice, which is an Italian short grain rice. There are other options, but Arborio is the most commonly found risotto rice.
Choose a white wine for your Risotto that is not sweet in flavor. A Pinot Grigio or Chardonnay is a great option.
If you prefer to not use wine you can sub chicken broth.
Rinsing Your Rice
All rice, including Arborio rice, is covered in a rice starch dust that will thicken during the cooking process and make your rice creamy. That is why when you are making simple white or brown rice it is a good idea to rinse your rice before cooking.
When you are making a creamy rice, like Mushroom Risotto, do not rinse your Arborio rice. The rice starch will help add to the creaminess of your final risotto dish.
How to Make Instant Pot Mushroom Risotto
Turn your Instant Pot on to sauté mode (normal), and add 1 tablespoon of olive oil and 2 tablespoons of butter.
Add 2 cups of chopped cremini mushrooms and 5 plump cloves of garlic, roughly chopped. Sauté for about 5 minutes.
Stir in 1 ½ cups dry Arborio rice and 1 teaspoon of salt. Sauté with the mushrooms and garlic for about 2 minutes, stirring the majority of the time.
Pour in 1 cup of dry white wine. Pinot Grigio or Chardonnay make good choices. Deglaze the bottom of the pot.
Deglazing – Using heat and liquid to scrape up cooked bits from the bottom of the pot.
Pro Tip: It is important to deglaze the bottom of the Instant Pot. This can prevent getting the burn notice.
Pour in 3 cups of chicken stock. Scrape the sides of the pot down so all the bits and rice are down in the liquid.
Turn off the sauté mode. Pop the lid on the Instant Pot and turn the pressure vent to “seal”.
Set the pot to manual pressure mode, on high, for 7 minutes. At the end of time, do a 10 minute natural release, then quick release any remaining pressure.
Stir in ¾ cup milk (use 2%, whole, or half & half) and 1 cup fresh grated parmesan cheese. If you want to add frozen peas, add them now.
Give it a taste for additional seasoning and serve immediately : )
To reheat your leftover risotto, simply add a little milk or water to each portion and heat it in the microwave for about 1 minute.
- If white wine is not something you normally drink you can purchase a small box of white wine. Freeze the leftover wine right in the box (only if you plan to cook with it). Leave room for it to expand in the freezer. It will be good for 3 months.
- Do not rinse your Arborio rice. The extra rice starch will add the creaminess.
- To make vegetarian use vegetable broth in place of chicken broth.
Instant Pot Mushroom Risotto
- 1 tbsp olive oil
- 2 tbsp butter
- 2 cups cremini mushrooms chopped into ½ inch chunks
- 5 plump garlic cloves chopped
- 1 tsp kosher salt
- 1 ½ cups dry arborio rice Do not rinse your rice! You want the extra starch
- 1 cup white wine Pinot Grigio or Chardonnay
- 3 cups chicken stock
- 1 cup freshly grated parmesan cheese
- ¾ cup milk 2%, whole, or half & half
- Optional** Frozen Peas
- With your Instant Pot on Sauté mode add 1 tbsp olive oil and 2 tbsp butter. Once the butter in melted stir in the mushrooms and garlic. Sauté for 5 minutes, stirring often.
- Add the 1 ½ cups arborio rice and 1 tsp salt to the pot, saute for an additional 2 minutes.
- Pour in the 1 cup of white wine, scrape up any browned bits from the bottom of the pot.
- Stir in the chicken broth and scrape the side of the pot down, so all the rice, mushrooms, and garlic are in the liquid.
- Turn off saute mode.
- Pop the lid on the pot and turn the pressure vent to "sealing".Set the pot to cook on manual pressure, high, for 7 minutes.Do a 10 minute natural release and then quick release any remaining pressure.
- Stir in the ¾ cup milk and 1 cup parmesan cheese. If using frozen peas, add them now.Taste for additional seasoning and serve!
- Do not rinse your Arborio rice. You want the extra rice starch for creaminess.
- If you purchase a small carton of white wine you can freeze the extra (if you only plan to cook with it). Leave room for expansion while it freezes. It will be good for 3 months.
- If you do not want to use wine, sub with chicken broth.
- To make vegetarian sub vegetable broth for the chicken broth.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.