Creamy Instant Pot Risotto mixed with mushrooms, garlic, wine, and parmesan is made easily in your electric pressure cooker. The risotto grains cook perfectly in the Instant Pot without a watchful eye. This Instant Pot Risotto recipe makes an amazing side dish or entree!

close up picture of creamy risotto rice with mushrooms, made in the instant pot

If you love risotto then definitely check out these other Instant Pot Risotto Recipes:

Rice for Risotto

There are a lot of rice options out there: white, brown, long grain, wild, jasmine, basmati, just to name a few. But when you are making a 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, short grain Italian rice in a white bowl, used in risotto recipes

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 and possibly clump together. 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 Risotto, you do not want to rinse your rice. The rice starch will help add to the creaminess of your final risotto dish.

Instant Pot Mushroom Risotto recipe on a plate garnished with parsley

Customize Your Instant Pot Risotto

You can also change or add some ingredients to suit your tastes. Here are a few ideas:

Add peas – this is a favorite! Stir in frozen peas when you add the milk and parmesan cheese.
Use romano cheese in place of the parmesan
Add chopped shallots with the mushrooms and garlic.
Mix in some fresh lemon zest when you add the parmesan cheese.

How to Make Instant Pot Mushroom Risotto

Turn your Instant Pot on to saute mode (normal), and add 1 tablespoon of olive oil and 2 tablespoons of butter. Add 2 cups of chopped cremini mushrooms, chopped in about ½ inch chunks, and 5 plump cloves of garlic, roughly chopped. Saute, stirring for about 5 minutes.

Stir in 1 ½ cups dry arborio rice and 1 teaspoon of salt. Saute with the mushrooms and garlic for about 2 minutes, stirring the majority of the time.

dry arborio rice, mushrooms, and garlic in the instant pot

Pour in 1 cup of dry white wine. Pinot Grigio or Chardonnay make good choices. When the wine hits the bottom of the hot pot, immediately scrape up any browned bits from the bottom of the pot.

Pour in 3 cups of chicken stock. Scrape the sides of the pot down so all the bits are down in the liquid.

Turn off the saute 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.

Instant Pot Mushroom Risotto after it has cooked, still in the Instant Pot

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. Give it a stir to mix and eat!