Mushroom Risotto in the Instant Pot is creamy, like the traditional method, tastes delicious, also like the traditional method, but isn’t time consuming and requires almost no stirring… which is not at all like the traditional method.
I’m kind of known for my Mushroom Risotto around here. I have friends who request it frequently, and it’s especially perfect on days when someone needs a little comfort or a pick-me-up. And as great as my traditional recipe is, it does take a little bit of time, just like most risotto methods. The time consuming part isn’t difficult at all, it’s just stirring the pot… and more stirring the pot. So I’ve been wanting to modify the recipe to make Mushroom Risotto in the Instant Pot and now that I’ve done so I have this to say to you- If you don’t have an Instant Pot or other electric pressure cooker, this recipe alone may be reason enough to buy one. I may never make risotto the traditional way again, and this risotto came out so amazing and perfect that I was a little shocked but super happy. Take a look…
First you need to saute’ your mushrooms and you could actually do this part in the Instant Pot too, but I really love this dry-saute’ method that I do using a cast iron or non-stick skillet (The linked recipe adds butter and or wine at the end but you omit that part for this recipe). The dry-saute’ browns the mushrooms perfectly using the liquid that they release naturally hence no need for extra butter or oil at all to achieve the browned, toasty goodness. After the mushrooms are finished, set them aside to be added in at the end of the recipe.
In the Instant Pot, beautiful shallots get barely caramelized on the Saute’ setting with a little olive oil. Shallots are so great in risotto, adding a mild blend of onion and garlic flavor.
Next add Arborio rice. Any short grain rice will do but Arborio is the ‘it’ ingredient. Stir the rice and shallot mixture to help the remaining oil from the pot to coat the rice. A little white wine here adds a nice zing to the risotto but you can substitute half water and half white vinegar. Let the wine cook down completely.
Now add vegetable broth and make sure all the rice is submerged. Use less broth than when making traditional risotto. The Instant Pot is then manually set for just five minutes of cooking time and another five minutes of natural steam release time.
The risotto will immediately appear rather soupy but that changes quickly once you stir it and with the addition of the remaining ingredients.
Right into the Instant Pot add the cooked mushrooms, Parmesan cheese, butter, and fresh parsley. A note for my vegan friends; I’ve omitted Parmesan cheese and subbed in vegan butter many times and it’s fabulous.
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.
Our family enjoys Mushroom Risotto as a meatless main dish, served with a large tossed salad. The flavors in the risotto are complex enough and completely satisfying to stand for a meal on its own. If you’re needing a little protein, smoked salmon on the side is excellent or you could also add cooked chicken or shrimp to the risotto itself. This dish is definitely at its peak when served immediately because of the perfect amount of liquid creaminess. This gets absorbed over time especially in the refrigerator but leftovers are still delicious Yes, I keep using words like fabulous, delicious, excellent, satisfying. But it IS that good!
Save Mushroom Risotto in the Instant Pot to your “Instant Pot Recipes” or “Meatless Main Dish” board and let’s be friends on Pinterest! I’d love to share tasty recipes with you.
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Mushroom Risotto in the Instant Pot
- 1-2 pounds mushrooms, white or cremini , thinly sliced
- 1 tbsp olive oil
- 2 shallots, rough chopped or diced to your liking
- 1 1/2 cup Arborio rice or other short grain rice, but arborio is preferred
- 1/2 cup white wine, or 1/4 cup water plus 1/4 cup white vinegar
- 4 cups vegetable broth
- 1 tsp sea salt
- 4 tbsp butter
- 1/2 cup Parmesan cheese, shredded. Plus additional for serving.
- 1 tbsp fresh parsley, chopped. May use chives if desired
- Heat a large cast iron or non-stick skillet to medium-high heat. Add mushrooms directly to the pan without oil or butter. As the mushrooms begin to release their natural liquids, add about 1/2 teaspoon of salt to help the moisture continue to release. Stir occasionally until mushrooms become browned to your liking. You shouldn't need to add any butter or oil to the pan but if you like, you can add about a teaspoon during browning. Remove mushrooms from heat and set aside.
- Turn the Instant Pot to Saute' and add 1 tablespoon olive oil and the chopped shallots. Stir frequently until shallots begin to slighly caramalize, about 3 minutes.
- Add the Arborio rice and stir to coat with the oil that's already in the pan. Add 1/2 cup white wine or a combination of water and white vinegar. Stir and cook until the wine has almost completely evaporated. This takes less than a minute.
- Add the vegetable broth to the rice mixture and stir briefly, making sure the rice is submerged.
- Place the lid on the Instant Pot, turn steam release nozzle to Seal. Using Manual button and High Pressure, set time for 5 minutes. Pot will take about 3-4 minutes to reach desired pressure before starting to count down the 5 minutes. Once the cooking has completed and the Instant Pot beeps, let pressure release naturally for 4 minutes before turning nozzle to Vent to finish releasing the steam.
- Remove lid from Instant Pot. Add, salt, 1/2 cup Parmesan cheese, 4 tablespoons butter, and the sautee'd mushrooms. Stir until butter and cheese have melted. Add fresh chopped parsley. Stir again. Taste and add fresh ground black pepper and additional salt to your liking.
- Serve immediately with extra Parmesan cheese, if desired.
- To speed things up even more, you can start the shallots in the Instant Pot at the same time you're browning the mushrooms. Just keep an eye on the mushrooms and stir them occasionally.
- The risotto is at its creamiest when served immediately but leftovers are still delicious. Store leftover risotto in the refrigerator in an airtight container for up to 5 days (it won't last that long).
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