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    You are here: Home / Recipes / Instant Pot

    Creamy Instant Pot Mushroom Risotto

    Published: Feb 14, 2021 · Modified: May 8, 2023 by Susie Weinrich · This post may contain affiliate links. 9 Comments

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    Instant Pot Mushroom Risotto on a plate
    pinterest image with text

    Instant Pot Mushroom Risotto is a delicious and creamy dish that is easy to make in an Instant Pot (electric pressure cooker). Risotto is a classic Italian rice dish that is made by slowly cooking arborio rice in broth until it becomes creamy and tender. Traditional risotto is a super labor-intensive dish that requires constant stirring and attention, but with an Instant Pot, it can be made with minimal effort.

    Instant Pot Mushroom Risotto on a plate

    For another Instant Pot Risotto variation, you should also try this Instant Pot Shrimp Risotto or Instant Pot Parmesan Risotto!

    RELATED: Creamy Mushroom Pasta

    Table of Contents hide
    1 Why Use The Instant Pot for Risotto
    2 Ingredients
    3 When to Rinse Your Rice
    4 How to Make Instant Pot Mushroom Risotto
    5 Reheating
    6 Recipe Tips
    7 Related Recipes
    8 Did you make this recipe?!
    9 Instant Pot Mushroom Risotto Recipe

    Why Use The Instant Pot for Risotto

    The Instant Pot’s pressure cooking function makes it possible to cook risotto in a fraction of the time it takes to make it on the stovetop…and with a lot less stirring and watching! The Instant Pot’s sauté function is also useful for cooking the mushrooms and onions before adding the rice.

    This recipe was written using the 6 quart Duo Plus 9-in-1 Instant Pot. We also love the 6 quart Duo Plus 7-in-1 Instant Pot.

    Ingredients

    Mushrooms are the perfect addition to risotto, they add a savory flavor and meaty texture. Mushroom risotto is a classic Italian dish that is popular all over the world. It is usually made with porcini mushrooms, which are known for their earthy flavor and meaty texture. However, any type of mushroom can be used to make risotto, including shiitake, cremini, and/or portobello.

    cremini mushrooms

    Rice for Risotto: When you are making this Instant Pot Mushroom Risotto recipe 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.

    Arborio rice

    Wine: Choose a white wine for your Risotto that is not sweet in flavor. A Pinot Grigio or Chardonnay are both great options. If you prefer to not use wine you can sub chicken broth.

    Pro Tip: If you don’t drink a lot of white wine you can freeze the rest! Just make sure to put it in a freezer safe container. It can be kept for up to 6 months and used in cooking (not for drinking).

    Parmesan: Always buy the best parmesan you can. If you can find one that comes from a larger wheel of cheese, that will be great! Authentic parmesan will have a dry appearance and a strong smell. It may also have a rind with writing or lettering.

    When to Rinse 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.

    A plate of mushroom risotto with sprigs of parsley to the side

    How to Make Instant Pot Mushroom Risotto

    Using the Instant Pot for your Mushroom Risotto will have you eating dinner in about 30 minutes, with half the work of traditional risotto!

    1. Sauté Mushrooms and Garlic
    2. 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.

    3. Add Rice
    4. Stir in 1 ½ cups dry Arborio rice and 1 teaspoon of kosher salt. Sauté with the mushrooms and garlic for about 2 minutes, stirring the majority of the time.

      arobrio rice, mushrooms and garlic in the instant pot
    5. Deglaze with Wine
    6. 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.

    7. Set Cook Mode
    8. 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.

      mushroom risotto in the instant pot with a wooden spoon
    9. Add Milk and Parmesan
    10. 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 : )

    Reheating

    To reheat your leftover mushroom risotto, simply add a little milk or water to each portion and heat it in the microwave for about 1 minute.

    Recipe Tips

    • 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 6 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.

    Related Recipes

    • a bowl of creamy risotto
    • Instant Pot Shrimp Risotto in a grey bowl with a black and white napkin to the side
    • cheesy rice in a grey bowl topped with parsley

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    Instant Pot Mushroom Risotto on a plate

    Instant Pot Mushroom Risotto Recipe

    This creamy Instant Pot Mushroom Risotto recipe is cooked to perfection in your Instant Pot. It is ready in about 30 minutes and makes a great side dish or main entrée.
    5 from 8 votes
    Print Pin Rate SaveSaved to Grow
    Prep Time: 15 minutes minutes
    Cook Time: 17 minutes minutes
    Total Time: 32 minutes minutes
    Servings: 4 entree servings
    Calories: 603kcal
    Author: Susie Weinrich

    Equipment

    • Instant Pot or Electric Pressure Cooker

    Ingredients

    • 1 tablespoon olive oil
    • 2 tablespoon butter
    • 2 cups cremini mushrooms chopped into ½ inch chunks
    • 5 plump garlic cloves chopped
    • 1 teaspoon 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
    Prevent your screen from going dark while you are cooking!

    Instructions

    • With your Instant Pot on Sauté mode add olive oil and butter. Once the butter in melted stir in the mushrooms and garlic. Sauté for 5 minutes, stirring often.
      1 tablespoon olive oil, 2 tablespoon butter, 2 cups cremini mushrooms, 5 plump garlic cloves
    • Add the arborio rice and salt to the pot, sauté for an additional 2 minutes.
      1 teaspoon kosher salt, 1 ½ cups dry arborio rice
    • Pour in the 1 cup of white wine, scrape up any browned bits from the bottom of the pot.
      1 cup white wine
    • Stir in the chicken broth and scrape the side of the pot down, so all the rice, mushrooms, and garlic are in the liquid.
      3 cups chicken stock
    • 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!
      1 cup freshly grated parmesan cheese, ¾ cup milk, Optional** Frozen Peas

    Notes:

    SIDE DISH: If serving as a side dish you will yield 6-8 servings.
    REHEATING your leftover risotto, simply add a little milk or water to each portion and heat it in the microwave for about 1 minute. Give it a stir to mix and eat!
    RECIPE TIPS: 
    • 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.
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    Serving: 1entrée serving | Calories: 603kcal | Carbohydrates: 73g | Protein: 21g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 1316mg | Potassium: 550mg | Fiber: 2g | Sugar: 7g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 376mg | Iron: 4mg

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

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    About Susie Weinrich

    Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

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      Recipe Rating




    1. Kim

      November 01, 2020 at 8:39 pm

      5 stars
      Great recipe! I love making risotto in the instant pot, it’s so much easier and quicker! The only thing I changed was the milk, I put in coconut milk instead Of regular milk and it was great…you cannot tell the difference. Thank you for this creamy and delicious recipe!

      Reply
    2. Kristen

      September 29, 2020 at 6:20 pm

      5 stars
      Amazing! Used Kim Crawford Sauvignon Blanc, a good quality Parmesan cheese, added pepper and two dashes of Soy. The dish was so good!

      Reply
    3. Al Perugini

      March 04, 2020 at 6:17 pm

      5 stars
      This was my first attempt at making risotto in the pressure cooker and I was skeptical that it would be as creamy as making it by hand, but I was proven wrong. Is was absolutely delicious and super creamy…

      Reply
    4. Emily Bruno

      November 18, 2019 at 10:30 am

      5 stars
      This is my daughter’s favorite- she loves risotto!! Thanks for the easy recipe.

      Reply
    5. Tawnie Kroll

      November 14, 2019 at 1:40 pm

      5 stars
      Made this for Cameron and he LOVED IT! Thank you so much!

      Reply
    6. Lauren Grant

      November 14, 2019 at 9:13 am

      5 stars
      Ahhh I LOVE risotto, and I LOVE that you utilize your IP to cut down on the “hands on” time. Also, SO freaking creamy. YUM!

      Reply
      • Karen McConnell

        March 29, 2021 at 8:08 pm

        Would the cook times remain the same if I doubled the recipe?

        Reply
        • Susie Weinrich

          March 30, 2021 at 7:45 am

          No, keep the same amount of time.

    7. Lauren Nagel

      November 13, 2019 at 12:51 pm

      5 stars
      Wow!!! Blown away! Thanks for this amazing recipe.

      Reply

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