This Instant Pot Mushroom Risotto is creamy, savory, and surprisingly easy to make. Arborio rice cooks under pressure in just 5 minutes, while sautéed mushrooms, Parmesan, and butter give the finished risotto plenty of rich flavor and that classic creamy texture.
Making mushroom risotto doesn’t have to mean standing at the stove adding broth and stirring for 30 minutes. This Instant Pot version delivers the creamy texture and tender, slightly al dente Arborio rice you want from risotto, with much less hands-on time.
One of the things that makes this recipe especially good is the way the mushrooms are cooked. Instead of pressure cooking them with the rice, they’re dry-sautéed first until browned and flavorful, then stirred back into the finished risotto. The rice cooks with shallots, wine, and broth before Parmesan, butter, and those golden mushrooms are added at the end.
If you enjoy the traditional process of making risotto, my Mushroom Risotto is the stovetop version of this recipe and uses the classic method of gradually adding warm broth as the rice cooks.
Why You’ll Love This Instant Pot Mushroom Risotto
Making risotto in the Instant Pot takes much of the hands-on work out of the traditional method without sacrificing the creamy texture that makes risotto so good.
- Creamy without constant stirring. Pressure cooking releases the starch from the Arborio rice and creates a naturally creamy consistency.
- Just 5 minutes under pressure. Most of the work happens before and after pressure cooking, so the actual cook time is remarkably short.
- The mushrooms get properly browned. Dry-sautéing them separately concentrates their flavor instead of letting them become soft and watery in the pressure cooker.
- Simple ingredients, plenty of flavor. Shallots, garlic, white wine, Parmesan, and butter turn a handful of basic ingredients into a rich, savory risotto.
- Easy enough for a weeknight. You get a dish that feels a little special without spending half an hour stirring at the stove.
Ingredients You’ll Need
A handful of simple ingredients come together to give this Instant Pot mushroom risotto its creamy texture and rich, savory flavor.
- Mushrooms: White button or cremini mushrooms both work well. Use anywhere from 1 to 2 pounds, depending on how mushroom-forward you want the risotto to be.
- Arborio rice: This short-grain Italian rice is high in starch, which gives risotto its signature creamy texture. Arborio is strongly preferred here over regular rice.
- Shallots: Milder and slightly sweeter than onions, shallots add plenty of flavor without overpowering the mushrooms.
- Dry white wine: Adds acidity and depth of flavor to balance the richness of the risotto. For an alcohol-free option, use the water and vinegar substitution noted in the recipe.
- Vegetable or chicken broth: Either works well, so choose according to whether you want to keep the risotto vegetarian.
- Parmesan cheese: Stirred in after pressure cooking for salty, savory flavor and additional creaminess. Have a little extra ready for serving.
- Butter: Added at the end along with the Parmesan to give the risotto an especially silky finish.
- Olive oil: Used to sauté the shallots and coat the Arborio rice before adding the wine and broth.
- Fresh parsley: Adds a little freshness and color to the finished risotto. Chives are also a good option.
- Salt and black pepper: Season the mushrooms as they brown and adjust the finished risotto to taste.
How to Make Mushroom Risotto in the Instant Pot
The mushrooms are browned separately while the risotto cooks in the Instant Pot, then everything is combined at the end with Parmesan and butter for a creamy, silky finish.
Brown the mushrooms. Heat a large cast iron or nonstick skillet over medium-high heat. Add the sliced mushrooms directly to the dry pan, without oil or butter. As they begin to release their moisture, sprinkle with about ½ teaspoon salt. Continue cooking, stirring occasionally, until the liquid has evaporated and the mushrooms are nicely browned. Remove from the heat and set aside.
Sauté the shallots. Set the Instant Pot to Sauté and add the olive oil and chopped shallots. Cook, stirring frequently, until the shallots soften and begin to lightly caramelize, about 3 minutes.
Add the Arborio rice and wine. Stir the Arborio rice into the shallots and olive oil until the grains are well coated. Pour in the dry white wine and cook, stirring, until it has almost completely evaporated, about 1 minute.
Add the broth. Pour in the vegetable or chicken broth and stir briefly, making sure all of the rice is submerged in the liquid.
Pressure cook for 5 minutes. Secure the Instant Pot lid and set the steam release valve to Sealing. Cook on High Pressure for 5 minutes. When the cooking time is complete, allow the pressure to release naturally for 4 minutes, then carefully turn the valve to Venting to release the remaining pressure.
Finish the risotto. Remove the lid and stir in the salt, Parmesan cheese, butter, and browned mushrooms. Continue stirring until the butter and Parmesan have melted and the risotto is creamy. Stir in the fresh parsley, then taste and season with freshly ground black pepper and additional salt as needed.
Serve immediately. Spoon the risotto into bowls while it’s hot and creamy and finish with additional Parmesan cheese, if desired.
Seriously perfect Mushroom Risotto… in the Instant Pot! I’d put this up against any risotto ordered at a nice restaurant. See how the rice has released its fabulous starch for that creamy texture that risotto is famous for. It absolutely is comfort food times ten.
Tips for Creamy Instant Pot Risotto
A few simple details make the difference between risotto that’s creamy and flowing and rice that’s too thick or heavy.
- Use Arborio rice. Its high starch content is what gives risotto its characteristic creamy consistency.
- Don’t rinse the rice. Rinsing removes some of the surface starch you want for creamy risotto.
- Brown the mushrooms well. Give them time to release their moisture and develop color before removing them from the pot.
- Serve risotto promptly. Risotto continues to absorb liquid and thicken as it sits.
- Adjust the consistency if needed. If your finished risotto becomes thicker than you like, stir in a little warm broth until it’s creamy and loose again.
What to Serve with Mushroom Risotto
Instant Pot mushroom risotto can be served as a satisfying main dish or as a side with chicken, pork, beef, or seafood. Add a simple salad or roasted vegetable for an easy dinner, or serve smaller portions alongside a special-occasion main course.
Storing and Reheating
Risotto is at its creamiest right after it’s made, but leftovers can still be very good. Refrigerate leftover mushroom risotto in an airtight container, then gently reheat it with a splash of broth to loosen the rice and restore some of its creamy consistency.
More Risotto Recipes to Try
If you love risotto, there are plenty of other ways to make it, from seasonal vegetable versions to different cooking methods. Here are a few more risotto recipes to try next.
Then I’d link:
- Mushroom Risotto- Stovetop version
- Pumpkin Risotto
- Fresh Corn and Zucchini Risotto
- Risotto with Orange Juice
- Oven Risotto with Butternut Squash
This Instant Pot Mushroom Risotto is proof that you can get wonderfully creamy risotto without spending the entire cooking time stirring at the stove. With deeply browned mushrooms, tender Arborio rice, Parmesan, and butter, it’s an easy side dish or meatless main that still feels special. Serve it right away while the risotto is at its creamiest, with plenty of extra Parmesan on top.
Mushroom Risotto in the Instant Pot
Ingredients
- 1-2 pounds mushrooms, white or cremini, thinly sliced
- 1 Tbsp olive oil
- 2 shallots roughly chopped
- 1 ½ cups Arborio rice
- ½ cup dry white wine or apple juice
- 4 cups chicken broth or vegetable broth
- 1½ tsp sea salt divided
- ½ cup shredded Parmesan cheese plus additional for serving
- 4 Tbsps butter
- 1 Tbsp chopped fresh parsley or chives
Instructions
- Brown the mushrooms: Heat a large cast iron or nonstick skillet over medium-high heat. Add the sliced mushrooms to the dry pan. As they begin to release their moisture, sprinkle with ½ teaspoon salt. Cook, stirring occasionally, until the liquid has evaporated and the mushrooms are nicely browned. Remove from the heat and set aside.1-2 pounds mushrooms, white or cremini,
- Sauté the shallots: Set the Instant Pot to Sauté. Add the olive oil and shallots and cook, stirring frequently, until softened and lightly golden, about 3 minutes.1 Tbsp olive oil, 2 shallots
- Add the rice and wine: Add the Arborio rice and stir to coat with the oil. Pour in the white wine and cook, stirring, until it has almost completely evaporated, about 1 minute.1 ½ cups Arborio rice, ½ cup dry white wine
- Add the broth: Pour in the vegetable or chicken broth and stir briefly, making sure the rice is submerged.4 cups chicken broth
- Pressure cook: Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. When cooking is complete, allow a 4-minute natural release, then carefully turn the valve to Venting to release the remaining pressure.
- Finish the risotto: Remove the lid and stir in the remaining 1 teaspoon salt, Parmesan, butter, and the browned mushrooms until the cheese and butter have melted and the risotto is creamy. Stir in the parsley or chives. Taste and season with black pepper and additional salt as needed.1½ tsp sea salt, ½ cup shredded Parmesan cheese, 4 Tbsps butter, 1 Tbsp chopped fresh parsley or chives
- Serve immediately with additional Parmesan cheese, if desired.
Notes
- For the best mushroom flavor: Cook the mushrooms in a dry skillet until they release their moisture and begin to brown. Avoid crowding the pan; if using the full 2 pounds of mushrooms, cook them in batches if necessary.
- Use Arborio rice: Arborio has the starch content needed to create creamy risotto. For best results, don't rinse the rice before cooking.
- Choose a dry white wine: Pinot Grigio, Sauvignon Blanc, or another dry white wine works well. Apple juice can be substituted if you prefer to cook without wine.
- For even faster prep: Start sautéing the shallots in the Instant Pot while the mushrooms are browning on the stove. Just keep an eye on both so neither overcooks.
- Serve right away: Risotto is at its creamiest and loosest immediately after cooking and will naturally thicken as it sits.
- Adjust the consistency: If the risotto becomes thicker than you like, stir in a splash of warm broth until it reaches your preferred creamy consistency.
- Storing leftovers: Refrigerate leftover risotto in an airtight container for up to 4 days.
- Reheating: Gently reheat leftovers with a splash of broth or water and a small pat of butter, stirring as they warm to help restore the creamy texture.
Did you make this recipe? Leave a review!
I’m making this tonight as an additional dish for a vegetarian guest. Since I’m having a lot of people, I would prefer to make everything up to the point of shutting the lid and turning on the Instant Pot. Would that work? Or should I stop just short of step 3 and do that later just before everyone arrives? Thank you! My mouth is watering already!
Hi Katie, I worry that if you let everything sit for awhile before putting on the lid and starting the Instant Pot, the rice might be overcooked because it’s going to soften as it sits in the broth. I would time it to make everything in a timely manner and if the risotto finishes before you need it, turn it off but place the lid on to keep warm. If it absorbs too much liquid, add a good dash of broth or water and give a good stir before plating. I hope this helps and thank you for choosing my recipe.
This recipe is a hit every time I make it!! Tastes like a fancy restaurant side dish. Gets a little easier to make each time. Love!!
My “go-to” risotto recipe! So delicious, especially the dry sauté of the mushrooms makes the flavor and texture so much better. My very picky granddaughter requests this for special occasions. Thanks so much!!
Wow, Cynthia! Your comment made my day. Especially for your picky granddaughter to request it! And I’m with you, the dry sauté for the mushrooms is a game changer. Thanks for taking the time to comment!
Seriously, amazing. My picky husband didn’t speak at all while he ate, but said one word as he scraped his bowl: “delicious”
Thank you for giving me recipes that both my husband and I can enjoy and that are unfailingly tasty. I can’t wait to make more of your recipes!!
Emily, you just made my New Year with this comment, thanks so much! And your husbands one-word compliment is all that needs to be said. 🙂
Superb…Easy.. flavorful.. Better than a traditional risotto
Thanks so much, Kris! I hope you all are doing well. Miss seeing you guys at Whole Foods! Take care and thanks for taking the time to comment. 🙂
Fabulous! Didn’t have shallots…yellow onion worked fine.
Thanks, Bev. Glad you liked it!
My son comes for dinner on Fridays and tonight we had salmon and your risotto . I made it exactly as written except for using japanese rice because I didn’t have arborio in the house . It was delicious with a great texture and also looked very appetizing. Best recipe I have found for risotto in the instant pot.
Denise, this comment just made my day. I love that you chose to make the risotto for your son and am so happy you lived it. What a nice compliment. Thank you!
This recipe is amazing! I used to make risotto from scratch and this is such a life saver! I want to know If I can double the recipe for a big crowd? Or will it not come out well since the rice grains won’t be able to rub against each other to release the starch if it’s doubled? Has anyone else doubled the recipe?
Hi Leah, first of all I’m so glad you like the recipe! Now, I’ve never doubled it myself but I think that someone said they did double it with success. However, I can’t remember for sure and am not sure what the additional cooking time would need to be. I do know that it refrigerates very well so I would personally make one batch and refrigerate it while making the second batch, since it really doesn’t take a long time. Then I’d combine the two for serving. I’m sorry this might not be as helpful.
I never leave a recipe review but this risotto is so good….here I am leaving a review. I didn’t have any white wine in the house so I subbed the recommended water/vinegar. Perfect! And such an interesting substitute. Frying the mushrooms without oil in a non-stick pan was also new for me. That’s my new way to cook mushrooms. I did add peas and spinach at the end just to get more vegetables into the dish. I agree that if you only use your instant pot to make risotto, it’s worth it.
Tannins, thank you for making my day! And I love the idea of adding peas and spinach. I’m making this for a friend later in the week and will definitely add the peas and spinach for her. I especially appreciate that you don’t usually leave reviews, but you are doing so here. It really means a lot!
First recipe ever in an instapot and an instant family favourite!
You know how they say that you can not believe everything that you read on the internet! Well all boosts about how this is an instant classic are true.
My wife and I are foodies, and with the current state of the world we have been testing online cooking recipes that claim they are the best.
This is an easy 5 star, quick recipe for any beginner. I would know. We have never owned an instapot, and this was seriously the first thing we cooked.
There were some variations that were taken to use our instapot, but we were able to stick to the recipe and timeline set out in this recipe to create this remarkable comfort dish.
Thanks so much for sharing this.
Oh my goodness, Jason! Your comment brought tears to my eyes as a wonderful push of positive encouragement in this challenging time. And I’m so glad you and your wife loved the recipe, my fellow foodie! Thanks for taking the time to post this perfect note to start my day. It was much needed and more appreciated than you can know. I hope to hear from you again because I’m hoping you’ll try more of my recipes. Have a wonderful day.
So good! I used a combo of both Chicken and Mushroom broth and took the suggestion of adding peas like one of the reviewers mentioned. Highly recommended.
Hi Patty! I’m so glad you liked the recipe. It means a lot for you to take the time to comment and I’m with you, the addition of peas is delicious! Thanks again and have a great day.
Excellent and easy recipe. Made this for dinner tonight. When the mushrooms were almost done, I added peas. I also added some crumbled stilton along with the Parmesan. Loved the creaminess of the rice. I could never get that creamy texture cooking it on top of the stove. I will be using this recipe from now on.
Thank you Jane! Love the idea of peas and Stilton in the recipe and I’m so glad you had success with it. Have a great weekend, I really appreciate you taking the time to comment. 🙂
To me, this risotto was beyond delicious. It was creamy, the mushrooms were delicious making them dry in a non-stick pan, and balanced out by the Parmesan cheese. I plan to make this weekly for lunches or sides for dinners.
Sharon, thanks so much for taking the time to write such a nice review on this recipe! I’m so glad you liked it and hope to hear from you again on other recipes! Thanks again and have a great week.
This looks great! I am planning to make it in a few days for dinner for my family! Wondering if I want to add frozen small green peas when you you recommend incorporating them?
Hi Michelle, Adding frozen peas to the risotto will be fabulous! I would add them at the same time that you add the butter near and Parmesan cheese. The risotto will be hot enough at that point so the peas defrost but don’t lose their shape. Thanks for making the recipe, let me know how it turns out for you!
This was truly incredible!!! Will be making this creamy goodness over and over again!
Thanks Patti! I’m so glad you liked it and it means a lot to hear you’ll be making it again. Thanks for taking the time to stop by and comment. 🙂
Trying this tonight with a some leftover ribeye steak stirred in. Will probably use some beef stock instead of the veggie stock.
I’m giving this 5 stars because I really really liked the ease of prep and the delicious final result. Unfortunately, it didn’t like me. It was way too salty for me ( as someone who hasn’t used much salt for almost 40 years). I will definitely be making it again, but I will omit the salt in the recipe and will use low or salt free stock. It was totally my fault for not thinking ahead.
Hi Margaret, this recipe should be still delicious for you even if/when you try it without any added salt. Thanks for taking the time to comment!
What an amazing way to cook risotto. Being a chef i wasn’t sure if it would turn out the way it should but i was totally wrong. It has now become a family favourite. I also added some shredded cooked chicken which goes well with the mushrooms.
Thanks Lezlie! I was shocked myself and I’m so happy you liked it too. Thanks for taking the time to comment. It means a lot!
like everyone else has said, this is a great recipe
Thanks John! I appreciate you stopping by and taking the time to comment. Glad you agree with the other comments. 🙂
Just made this risotto at this hour,no swea, so easy.followed instructions to the last dot and it is very yummy,wife likes it very much.Thanks for the recipe. This will be on my “list” .
Vic, that’s so good to hear! I’m glad you and your wife liked it. Thanks for taking the time to comment.
Loved this risotto!!! Did not know that I could cook risotto at home before this. Recipe notes: I used the 8 oz. of cremini mushrooms I had, used chicken broth instead of vegetable broth, and used 1 Tbsp. of butter, rather than 4 Tbps.
Jan, I’m so glad you liked the recipe! And thanks for your recipe notes. I frequently use less butter than required too and it’s great to let others know that it’s delicious with less. 🙂
We received an Instant Pot for Christmas and have been looking for recipes. Made this for the family today, Absolutely Delicious and it is defintely going in the recipe book.
I’m trying it with asparagus next time. Thank you.
P.S. It is the first time I’ve ever browned my mushrooms in this manner, easy and delicious as well.
Harmoni (love your name by the way), Thanks so much for this great note and I’m glad you liked the risotto. I hope you check out some of my other Instant Pot recipes on the blog. I only post my very favorites. Have a great day and thanks again!:)
This was delicious! I halved the recipe and substituted half a regular onion with a bit of garlic powder for the shallots, and it turned out great. I will definitely be making this again.
Thanks Alanna! I’m so glad you liked it. 🙂
I’m dying to try this but have 2 questions. I don’t have shallots but Google’d and one sub says to use an equal amount of cooking onions but another said to also add some garlic powder. Which would you recommend? Also, I’ve always been told to rinse rice but I don’t see that in the instructions. Will that alter the outcome? Thanks in advance!
Hi Sue, I love the idea of using regular onions and some garlic powder since shallots have a flavor that’s kind of a cross between onions and garlic. And I’ve never rinsed my rice for risotto and have always had success with the recipe. Rinsing rice kind of removes the starch from the rice but you want that starch in the risotto for the creamy texture. Thanks for stopping by and I can’t wait to hear what you think of the risotto. 🙂
Hi Sally. I finally got around to making it. I did use one small onion and a tsp of garlic powder as a sub for the shallots. I also subbed water and vinegar for the wine. I used 1 lb of mushrooms and found that to be enough. I also took your advice and didn’t rinse the rice. I loved it. I’m wondering if you ever doubled the recipe? I know some recipes won’t turn out the same, Next time I’d like to use white wine but since I don’t drink wine, I didn’t want the rest of the bottle to go to waste. I’m sure portions can be frozen. Have you tried that too?
Hi Sue Marie, I’m glad the recipe turned out for you with the substitutions. I do not recommend doubling the recipe as other readers have commented that when they did that, they didn’t like it as well. Also, I’m sure you could freeze the leftover wine. I’d pour it into ice cube trays and then you could just add a little here and there to recipes for added punch. However, I have to say that the times I’ve used vinegar and water or even apple juice when I didn’t have wine, it was good enough that I don’t think taking the trouble to purchase wine that you don’t need will be worth the trouble. I think you’re fine to continue to make it with the vinegar and water. Thanks for letting me know how it was and I’m glad it was a success! 🙂
Thank you for the reply and info. I did not know you could freeze wine since alcohol doesn’t freeze. I made limoncello in my Instant Pot and added the max sugar as it was too tart for me and it ended up being a slushy (which I love). lol I just hate buying wine and then trying to find recipes to use it up quickly. I usually read comments before making a recipe but I guess I forgot about one’s re doubling as it’s been a week since I first saw it. Thank you so much. Will be doing this again soon!
Ha! Actually, you’re right. I forgot about the wine not freezing. I don’t drink wine very often so that slipped my mind.
What are the prpportions wnen using water and vinegar to substitute for wine?
Thank you.
Mary Wallace
Hi Mary, I hope I’m understanding your question correctly here. All ingredient quantities stay same except instead of adding 1/2 cup wine when noted, add a combination of 1/4 cup water and 1/4 cup vinegar that will result in 1/2 cup of liquid. Let me know if you need further clarification. 🙂
Thanks for this recipe! It has been a huge hit with friends and family! I have modified it a couple times – I added baked cauliflower and asparagus instead mushrooms and it worked well too. My son loves this recipe so much he has requested I make it for his 3rd birthday dinner tonight for him and his aunts, uncles, and grandparents. Ideally I would like to double the recipe for the large group tonight – is that possible? I have a 6qt Instant Pot. Thanks again for this great recipe!
Hi Emma! This comment makes my whole weekend. I’m so glad the recipe is this popular with your friends and family! AND I need to try the cauliflower and asparagus changes that you made. That seriously sounds so delicious. So for doubling the recipe, I think it’d be fine to do this. I would not double the time however, I think in a pressure cooker, the time should stay the same or maybe increase by only one minute. Let me know how it turns out for you. So happy and honored that your son requested it for his birthday party. <3
Thank you so much! I will let you know how it goes! I really appreciate the quick response! ♥️
I doubled the recipe, and didn’t add any more time to it. The taste is good, but the texture is pretty thick and gooey. It almost looks like I made oatmeal. This was my first time making it so I’m not sure if that’s how it is supposed to be.
Julie, I’ve never doubled the recipe. Next time, try a single recipe and see if it’s more successful for you.
The birthday meal was a success and everyone went back for seconds of the risotto! Even though it worked out I wouldn’t recommend doubling it. I got a burn notice on my Instant Pot before the pressure cooker count down even started and was pretty worried there wouldn’t be any dinner for everyone but luckily by the time the pressure was released and I checked on the risotto it was cooked! It had a thicker consistency when I doubled it that I didn’t really like but it still tasted good. 🙂 Thanks again for the great recipe!
Love mushroom risotto but traditional recipes take so long – was so happy to see this for the Instant Pot! This is my second time making it and as an IP newbie I found the recipe to be easy to follow and the risotto is delicious! Thank you for sharing the recipe!
Noelle, you just made my night! I’m so glad you liked the recipe and appreciate you taking the time to stop by and comment. I highly recommend my recipe for Polenta in the Instant Pot for you as well. Another dish that usually takes a while to make, but is almost too easy here. Thanks again and have a great night!
Hi! I’ve been looking for a good mushroom risotto recipe, and the fact I can let this cook itself is a bonus! Do you think I can do Steps 1-4 ahead time, and then do the rest of the steps a few hours later?
Hi Swagata, I would not recommend that. You could cook everything in the Instant Pot rather than cooking the onions and mushrooms in a separate pot but if you add the broth to the rice and let it sit for hours it will start to soften and then be done before its time. I imagine you could do steps 1 through 3 ahead of time but I’ve never done it. (Maybe that’s what you’re asking)
Ah! Thanks for your quick reply! 🙂 Yes, it would make more sense to try to do Steps 1-3 ahead of time (and not let the ingredients sit in the broth). I’m trying to have this dinner ready when we get after my kids have a class this evening…I’m just not sure how it would be if I made the whole dish ahead of time, and then let the cooked dish sit in the IP on the “keep warm” setting for a long time. 🙂 I’ll let you know how it turns out!
Great, can’t wait to hear how it turned out for you!
Hi Sally–the risotto turned out great! I sauteed the mushrooms ahead of time (since that always takes such a long time), and then started again from step 2, and my family loved it! Definitely a keeper. Thanks so much!
I purchased the Instant Pot last week. This was the first recipe I tried. It is delicious!!! It was so easy. Highly recommend!!!!
Mary, can I tell you how honored I am that this was the first recipe you made in your Instant Pot?! Thank you so much and I’m glad you liked it. I have several other Instant Pot recipes and highly recommend the Polenta as well. Have a great week and thanks for taking the time to comment.
I made a half recipe of this tonight because I only had 5/8 cup of sushi rice. I added 1/8 cup of basmati to make 3/4 cup. Used leeks and a bag of frozen wild mushrooms and it turned out great! Same times as for the regular recipe.
Great recipe! Have occasionally swapped in chicken broth for veg/white onion for shallot/sushi rice for arborio depending on what I had lying around, all with great success!
(I confess I saute mushrooms and onions together, in a little oil in the Instant Pot.)
Made this using a broth made from when I did a whole chicken in my instant pot…OMG. So good! Will definitely be making again. I liked the idea of a different cheese mix like I saw one commenter mention. Yum!!
Jess, thanks so very much for taking the time to send this nice comment! I’m so glad it worked out for you and using homemade broth is such a great idea. Good job! 😉
Excellent recipe. The family loved it. My wife is somewhat of a risotto snob and even she approved. Question????? If I double this does the cook time double or 1 1/2 ( 7 1/2 minutes ). Release pressure time? Thank you!
Hi Joshua, I’m so glad your family loved it, especially your wife since it sounds like she knows her risotto! I’ve never doubled this recipe but have seen some advice online for doubling recipes. Just Google “double recipe in pressure cooker” and you’ll get lots of advice. Thanks again for making the recipe and especially for taking the time to comment about it.
This recipe was so delicious! Thank you so much for sharing! I ended up sautéing the mushrooms in the instant pot first instead of using another pan and adding everything else to the mushrooms and it still turned out amazing. I also added shredded gruyere and swiss (I was low on parm!)
Elena, I’m so glad you liked it and I’m smacking my head for not saying to just cook the mushrooms in the Instant Pot in the first place, too. The cheese combination sounds heavenly!
This was my first instant pot recipe and it was so good! Better and easier than any rissoto that I’ve made stovetop. (Not something I elect to do often because it hurts my arms! Lol) the broth I used was really “brothy” so it flavored the whole dish like that. I’ll probably sub 1 cup of water and 3 cups of broth next time.
Thanks for helping to make my first instant pot dinner a success and fearless! 🙂
Kyema, your sweet comment absolutely made my day! This is why I blog my favorite recipes, is to be able to help others cook, and I’m so happy and honored that you chose my recipe for your first dive into your Instant Pot. Thanks so much for stopping by to try the recipe and especially to let me know how it turned out for you. 🙂
Not sure what an instant pot is. Can I use another kind of pot
Hi Deborah, I have a recipe for the Mushroom Risotto on my site for the stovetop. The link for it is in this post or you can just type in Mushroom Risotto in the search box on my homepage. Thanks for stopping by and I hope this is helpful for you!
thank you, Sally…I will try this for Sunday dinner.
I tried this recipe tonight and it was just so good! Thank you so much for sharing your excellent work.
Thanks so much, Molly! I’m glad you liked it and I really appreciate you stopping by with your comment. Have a great weekend and I hope to hear from you again.
Wow! This was excellent! The recipe was easy to follow and made for a yummy, filling dish. Thank you!
Thank you Kay! I’m so glad you liked it. 🙂
This was so delicious – definitely a crowd pleaser! Didn’t even realize you could brown mushrooms like that without oil or butter. This recipe differed from others because it didn’t require crisping the rice on the sauté function but it came out perfectly. Added a bit of lemon zest/juice at the end and served with salmon as per your recommendation. So good – thanks for the great recipe!
Thanks Sarah, I’m glad you liked it. We just had this rice for dinner (again) last night, ourselves.
Insanely delicious. Made a few changes I used baby Bella mushrooms,chicken stock and 1/2 butter 1/2 marscapone. Can’t wait to eat this again and share it with everyone I know! Nomnom 😋
Thank you Beth! I love your modifications, very clever. 🙂
Wow I can’t believe how easy this was! And so delicious! I used homemade chicken stock that I also made in my Instant Pot instead of the vegetable. Definitely a keeper. Thanks for sharing!
Thanks Kristyn! I’ll bet the homemade stock made the risotto even more special. This is definitely one of our favorite Instant Pot recipes. I appreciate you taking the time to stop by and comment.
Too Wonderful, a great new thing to throw in the hot pot! gonna do it!
Thanks James! It’s one of our favorite recipes.
This recipes was fast, easy, and so delicious! It’s a keeper! Thanks
Karen, thanks for taking the time to comment! I’m glad you liked it. 🙂
This was so easy! Thanks so much for all the detailed photos. Well done.
xoxo
Thanks Laurie! Glad the photos were helpful.
Can I just say “thank you!”? This was easy, absolutely delicious and goes with everything! If I could figure out how to post a pic of mine, I would. It was that good and looked good too!
Kathy, Thank you so much! What a great comment to find just before the start of a new week. 🙂 I’m so happy you like the risotto as much as we do around here. Stay tuned for Beet Risotto and Asparagus Risotto to be posted later this week.
I made this and it was so easy! Thank you ! 🙏🏼 Blessings