Mushroom Risotto in the Instant Pot

5 from 33 votes

Mushroom Risotto in the Instant Pot

This Instant Pot Mushroom Risotto is creamy, savory, and ready in about 20 minutes. The mushrooms are browned separately for deeper flavor, while Arborio rice cooks under pressure for just 5 minutes with shallots, white wine, and broth. Finish with Parmesan and butter and serve immediately for the best creamy, silky texture.

Prep Time15

Cook Time5

Total Time20

Cuisine: Italian

Servings: servings

Calories: 260kcal

Author: Sally Humeniuk

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.

Nutrition