Instant Pot Risotto with Mushrooms and Parmesan

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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.

A picture showing the cover images for all three cookbooks written by Aileen Clark.

Risotto in the Instant Pot

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

Everyone will think you hand-stirred it the whole time, slowly pouring in the chicken broth (you may want to try my recipe for instant pot chicken stock, 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.

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.

This 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.

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

Aileen Clark
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.
4.70 from 79 votes
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course dinner
Cuisine Italian
Servings 4 servings
Calories 527 kcal

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
 

  • Set instant pot electric pressure cooker to saute.
  • Heat olive oil and 2 tablespoons butter.
  • Cook onion and garlic until onion is soft and translucent.
  • Mix in rice and mushrooms. Turn instant pot off.
  • Pour in chicken broth and white wine. Stir.
  • Set instant pot to manual - 7 minutes.
  • Quick pressure release.
  • Mix in the remaining 2 tablespoons butter, Parmesan cheese, dried parsley, salt and pepper.

Nutrition

Serving: 1.5 cupsCalories: 527kcalCarbohydrates: 36gProtein: 14gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 17gTrans Fat: 1gCholesterol: 57mgSodium: 1547mgFiber: 3gSugar: 5g
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125 Comments

  1. 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.

  2. 5 stars
    I’ve been making this recipe for a while now and it doesn’t stop amazing me every time. It’s just perfect – thank you!
    Always enough for leftovers and perfect still after re-heating it. Love it!

  3. 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

  4. 5 stars
    I have tried other Instant Pot risotto recipes and this one by far the best! I love using the chicken broth and wine instead of the whole milk that other recipes use. I did pressure cook for 8 minutes and got busy doing something else so it naturally released for 10 min… other than that I followed your directions. It’s FANTASTIC, Thank you!