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    You are here: Home / Recipes / Instant Pot

    Instant Pot Mushroom Risotto

    Published: Feb 14, 2021 · Modified: Feb 24, 2022 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

    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!!

    Instant Pot Mushroom Risotto on a plate

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

    • Instant Pot Classic Risotto
    • Instant Pot Shrimp Risotto
    Table of Contents hide
    1 Why Make This Recipe
    2 Ingredient Notes
    3 Rinsing Your Rice
    4 How to Make Instant Pot Mushroom Risotto
    5 Recipe Tips
    6 Related Recipes
    7 Did you make this recipe?!
    8 Instant Pot Mushroom Risotto

    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.

    Ingredient Notes

    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.

    Arborio rice

    Wine

    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.

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

    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.

    cremini mushrooms

    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.

    arobrio rice, mushrooms and garlic in the instant pot

    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.

    mushroom risotto in the instant pot with a wooden spoon

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

    risotto with mushrooms on a plate with parsley

    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 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.

    Related Recipes

    • How to Make Instant Pot Risotto
    • Instant Pot Shrimp Risotto with Asparagus
    • Cheesy Rice

    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 garnished with parsley

    Instant Pot Mushroom Risotto

    This creamy Mushroom Risotto recipe is cooked to perfection in the 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
    Prep Time: 15 minutes
    Cook Time: 17 minutes
    Total Time: 32 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 1 tablespoon olive oil and 2 tablespoon 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 teaspoon 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!

    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!

    Reader Interactions

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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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