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!
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 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.
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.
Instant Pot Risotto with Mushroom and Parmesan
Equipment
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
Related Instant Pot Recipes:
- Instant Pot Salsa Chicken Tacos
- Instant Pot Vegetable Beef Soup
- Instant Pot Spare Ribs
- Instant Pot Creamy Potato Soup
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.
That sounds delicious Arlyn. ?
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!
I’m so glad you enjoyed it, Jerilyn! ?
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!
Hi Kimmie. Yes, just double the liquid. Please let me know how it turns out!
Hi Aileen, thanks for replying! Do I keep the time the same? Or do I need to lessen it?
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.
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!
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!
Any suggestions to sub the cheese tomake this vegan??
Hi Debbie. I would just omit the cheese and add a bit more salt. It should still be very flavorful. Also, please join our Instant Pot Facebook Group. It’s a great place to connect with other people who have tried our recipes and made substitutions: https://www.facebook.com/groups/312609505882384/
Nutritional yeast flakes? Cashew or Rice Cheese?
If I wanted to add chicken to this how would I go about that?
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. 🙂
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/
I have a Fagor Electric pressure cooker. Is the manual button on the Instant Pot high or low pressure? Thanks!
Hi Jill. The manual button is high pressure.
I also have a Fagor and love it. I have made plenty of yogurt too. I’ll never buy yogurt again.
I forgot to ask, canI half this recipe and be made in pot in pot? Thanks, Sue
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!
Can I just white button mushrooms instead of the crimini? Thanks, Sue
Yep, you can use those mushrooms. Enjoy!
Easy and delicious!
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?
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. ?
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!
Hi Lauren! No, it should not affect cook time. Please let me know how it turns out!
Turned out great – thank you!!
I’m glad to hear it!
Good to know. I wanted to also cut the recipe in half.
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!
Isabel, I’m so glad this worked out for you! Thank you for sharing. ?
Keep joining us with your instant pot posts Aileen! The instant pot is a great kitchen tool.
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!!
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!