Instant Pot Risotto with Mushrooms and Parmesan

Do you love creamy risotto but hate having to babysit it on the stove? This quick and easy recipe for instant pot risotto with mushrooms and parmesan cooks in just 7 minutes. The best part? No babysitting!

Enjoy a creamy and delicious mushroom and parmesan risotto without standing over the stove for 30 minutes. This instant pot risotto cooks in just 7 minutes - without any babysitting! This recipe is perfect for Meatless Monday, too! Recipe from California Lifestyle Blogger Aileen Clark. Healthy recipes, rice recipes, instant pot recipes, easy dinners, 30 minute meals.

New to the instant pot? Check out our instant pot guide here.

Risotto in the Instant Pot

I was skeptical at first, but pressure cooker risotto really does come out as a creamy and wonderful as the stove top version.

Everyone will think you hand stirred it the whole time, slowly pouring in the chicken broth (which you can totally make in the instant pot, too), until it’s just the right consistency.

Enjoy a creamy and delicious mushroom and parmesan risotto without standing over the stove for 30 minutes. This instant pot risotto cooks in just 7 minutes - without any babysitting! This recipe is perfect for Meatless Monday, too! Recipe from aileencooks.com. healthy recipes, rice recipes, instant pot recipes, easy dinners, 30 minute meals.

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Customizing this Instant Pot Mushroom Risotto Recipe

I love that this recipe is meatless and can be made vegetarian by just switching out the chicken stock for vegetable stock.

You can also play around with the vegetables you add to this instant pot risotto.

One reader has had success switching the mushrooms out for bell peppers, arugula, broccoli, and bok choy.

This is a really great base recipe you can build on as you get more comfortable making it.

Which won’t take long because it is seriously easy in the instant pot!

The crimini baby bella mushrooms make it hearty and it’s surprisingly kid-friendly.

It is just a giant bowl of creamy and delicious rice.

What’s not to like? You can also read about our first experience making risotto in this post.

Cover art of The "I Love My Instant Pot" Affordable Meals Recipe Book.

Adding meat to Instant Pot Risotto

This recipe for instant pot mushroom and Parmesan risotto is so versatile.

If you do want to add chicken, just set your electric pressure cooker to saute and brown 1 inch pieces of chicken along with the onion, then add your additional ingredients.

Just make sure you do a really good job of scraping up any bits of food stuck to the bottom of your pot when you add in your broth.

That method is called deglazing. Not only does it add an amazing layer of flavor to your dish, but removing anything caked to the bottom of your pot is necessary for your instant pot to come to pressure.

When playing around with your risotto ingredients, the cook time and liquid stay the same.

Epicurious also has a great tutorial on customizing your risotto.

It’s a post on stove-top risotto, but the concept around adding extra ingredients to change the flavor or fit your lifestyle is the same.

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Blue bowl with instant pot mushrooom risotto inside on a white tablecloth

Instant Pot Risotto with Mushroom and Parmesan

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes

Instant Pot Risotto with Mushroom and Parmesan is a quick and easy way to make risotto without all of the hands-on time in front of the stove.

Ingredients

  • 4 tablespoons olive oil
  • 4 tablespoons butter, divided
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 16 ounces crimini baby bella mushrooms, sliced
  • 1 1/2 cups arborio rice
  • 3 cups chicken broth
  • 1 cup white wine, may be substituted with additional chicken broth
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried parsley
  • salt and pepper to taste

Instructions

  1. Set instant pot electric pressure cooker to saute.
  2. Heat olive oil and 2 tablespoons butter.
  3. Cook onion and garlic until onion is soft and translucent.
  4. Mix in rice and mushrooms. Turn instant pot off.
  5. Pour in chicken broth and white wine. Stir.
  6. Set instant pot to manual - 7 minutes.
  7. Quick pressure release.
  8. Mix in the remaining 2 tablespoons butter, Parmesan cheese, dried parsley, salt and pepper.
Nutrition Information
Yield 4 Serving Size 1.5 cups
Amount Per Serving Calories 527Total Fat 33gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 17gCholesterol 57mgSodium 1547mgCarbohydrates 36gNet Carbohydrates 0gFiber 3gSugar 5gSugar Alcohols 0gProtein 14g

Nutrition information is an estimate.

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86 Comments

  1. This looks wonderful! Isn’t the Instant Pot amazing? My husband was just saying that everything we cook in it comes out so great. Thanks for sharing your recipe with us this week at the Linky Party!!

    1. It really is amazing. I love how much time it saves me and it keeps me motivated to cook when I’m tired. I’m glad you are loving it, too!

  2. Just made this. I love the instant pot but this was my first time making risotto in it. I will never make risotto any other way! So good and so easy! I only had 8oz of fresh mushrooms so I used some soaked dried chaterelles too (and their soaking liquid for some of the broth). Came out great. Thanks for the recipe!

  3. Looks delicious and can’t wait to try this! I’m going to half this recipe, but would that affect cooking time at all? Thank you!

  4. This is a great recipe! I’m making it for the second time this week in my new Instant Pot. Have you made any other variations with different veggies?

    1. Hi Raelynn! I’m glad you like it! I have not tried it with different vegetable variations. Please let me know how it turns out for you. ?

    1. Hi Sue! I have not personally halved the recipe, but I would think the cook time should be the same. If it still has extra liquid, just turn on sauté until the rest of the liquid is absorbed. Please let me know how it turns out!

    1. Hi there! I would cut up the chicken into 1 inch cubes and cook it along with the onion. Then cook the whole thing together as described in the recipe. Please let me know how it turns out. 🙂

    2. Hi there! If using raw chicken, cut into 1 inch pieces and cook on the Saute function prior to cooking the risotto (making sure you scrape the brown bits off the bottom of the pot prior to starting the risotto). Then, just mix in with the other ingredients and cook as directed. If using cooked chicken, just mix it in with the rest of the ingredients and cook as directed. Enjoy!

      Also, I would like to invite you to join our Instant Pot group on Facebook. It’s a great place to discuss recipes and substitutions with other home cooks. https://www.facebook.com/groups/312609505882384/

  5. LOVE this recipe, results are so consistent! I have added different veggies on different occasions (bell peppers, arugula, broccoli, even bok choy). If I wanted to double it, do you have any advice on what I should do for cooking time? Can I just double the liquid? Thanks!

        1. I THINK it should be the same time as it’s the same ratio. I haven’t personally doubled this recipe so I don’t know for sure. I’m sorry I don’t have concrete advice, but I would love to hear how it works out.

        2. Hi! Did you ever double the recipe? I’m wanting to make this for dinner tonight for 6 people! It always turned out perfect as is, but I need more than usual!

          1. Hi Dara! I have not personally doubled the recipe, but I know others have without a problem! It should be the same amounts and time. Enjoy!

  6. This is absolutely delicious! I still can’t believe how great risotto is made in the Instant Pot. So quick and easy and it turns out creamy and delicious as if you spent all that time stirring and stirring. Thank you for this excellent recipe, Aileen!

  7. This was delicious! I will definitely make it again and add additional veggies. I used vegetables broth and cooking sherry as substitutions, and it came out perfect.

  8. I added chicken and used part grated Parmesan and some shaved Parmesan. Absolutely delicious. Easy, quick and I couldn’t stop eating it

  9. My lazy self can have risotto again! I made this last night and it came out absolutely perfect. Creamy, flavorful and delicious in 7 minutes. Can’t wait to try other IP risottos too. Thank you so much for the great recipe!

  10. OMG, am I the only one who tried this recipe and it was all watery when done? Help, what did I do wron? Followed recipe to the T!!

    1. Angie, oh no! I am so sorry it didn’t work right for you. I would recommend reducing the liquid by 1/2-3/4 of about what was leftover. Does that make sense?

      1. Yes, but I also put it on for some extra time & it looks better now, so let’s see how that worked!!!! I was wondering if I could have done something wrong, since I’m so new to the pot – just got it for Christmas!!

          1. Well……it’s absolutely delicious – so NO waste at all!!!!!! I guess I rescued it by putting it on a little longer!!!

  11. What size IP did you use for this recipe? I have the Duo Mini 3qt (but have a Duo80 on the way cause I love the IP!) so am wondering if I should half the recipe for my 3qt? I bought arborio rice and dried mini shiitake mushrooms and cant wait to try this!!

  12. After having a delicious scallops with mushroom risotto at a restaurant for $38, I wanted to recreate it for date night with my husband. Your recipe was just as good and cost half the price to feed both of us, including the fancy diver scallops and a tossed salad. I cut the recipe exactly in half (cooking time the same) and still had a bit left over. It’s a keeper!

  13. Can this be made a day ahead, refrigerated, then reheated? Wondering if the texture will get too mushy the next day. Thanks!

    1. Hi Nancy! I’m actually not sure. I don’t think it would be mushy, but you may need to add a little bit of extra liquid before reheating. Please let us know how it turns out. 🙂

    2. I’ve made this recipe LOTS of times, with mushrooms and without (substituting broccoli). The consistency is still creamy and delicious microwaved the next day (kind of like chili tasting better the next day) and I send it in my kids’ thermoses for lunch, nuke it at work for myself, etc. It is bonkers delicious. If you are serving it for guests as a second day thing, you may want to re-heat on the stove and add wine/broth/more parmesan to make it “fresher,” but honestly it is just a great comfort food dish any way you heat it/reheat it. I WILL say that frozen/thawed risotto is not the greatest, so it is not a recipe to do for that purpose. But it IS just a great meal to make for intentional leftovers. Thank you for this recipe, Aileen! It is the number one recipe I share when I hear someone has bought the IP.

  14. This is amazing! I love risotto but don’t make it often because it takes so much time. The IP let’s Thisbe an any night meal. If I had the pot for just one recipe, this would be it. So good.

  15. I would LOVE to try your risotto…. only thing is, I don’t like cheese. Do you have anything that might replace the parmesan and still add some creaminess? I surely do appreciate your advice? Thanks so much!

  16. I’ve been making risotto for 20 years, always stirring and slowly adding broth. I made this to see if I could tell the difference, and it was perfect. Huge game changer, Now risotto can be an easy side for any meal instead of one for special occasions.

  17. Great recipe. I doubled it and it turned out perfectly using my 6 quart instant pot. Thank you for sharing this delicious recipe,

  18. I made this tonight and it was delicious! My husband even went in for seconds. Now I can’t wait to try adding different veggies or proteins – the possibilities are endless! Thank you for sharing this fantastic and easy recipe!

  19. I have never reviewed a recipe before, but I had to this time. The risotto was PERFECT! I can’t believe I can now make such a delicious risotto so easily. Thank you for this recipe!

    1. Hi Jill! I have not tried it, but it will probably work. I don’t think you will get the same creamy consistency as the rice type really makes a difference in risotto. If you do try it, please let me know what happens. 🙂

    2. Did you end up making it with long grain rice? I so want to make it today and have everything on hand but the arborio rice

    1. Hi Hayley. Yes, you can totally use frozen mushrooms. Just add them in as you would fresh and they will defrost as the Instant Pot pressurizes.

  20. YUM! YUM! YUM! YUM! YUM! YUM! YUM!
    Oh Mama Mia, Mama Mia, Mama Mia, let me eat!
    (Sorry, channeling my inner Bohemian Rhapsody)
    Did I mention this risotto is delicious?
    And since it is made in the Instant Pot, I am more than happy to make it for my family when they BEG me for it.
    I have made this at least a dozen times, and it never fails.
    Don’t hesitate to make this dish.
    IT IS AMAAAAAAZING!
    Sorry to yell. But this dish IS that good.

  21. I follow the instructions but it seems 7 min was not enough as when I open the pot, it was still very liquid and has to cook it longer

  22. I followed the recipe exactly as shown and once finished, there was still a lot of liquid left. I had to steam the rice so the liquid evaporate.

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