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
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!
I am so glad you enjoyed it, Jen!
Great recipe. I doubled it and it turned out perfectly using my 6 quart instant pot. Thank you for sharing this delicious recipe,
I am so glad you enjoyed it!
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.
Robin, I am so glad this recipe could make your life a little bit easier. Enjoy!
This recipe was delicious😀. First time I made risotto but it was perfect. I love my instant pot …
Sue, me too! I’m glad you liked it.
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!
Hi Julie! Risotto’s creaminess comes more from the type of rice and the broth. Feel free to sub the cheese with your favorite seasonings. 🙂
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.
Thank you for the feedback. I am so glad you enjoy it!
Can this be made a day ahead, refrigerated, then reheated? Wondering if the texture will get too mushy the next day. Thanks!
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. 🙂
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.
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!
Helen, that is so great to hear. Thank you for sharing!
Fabulous, if I just double all the ingredients does cooking time stay the same ?
Hi there! Yes, the cook time stays the same. Enjoy!
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!!
I used the 6 quart, so you may want to halve it. 😊
I just made it in the 3 qt with no adjustments, no problem!
Yay! Thanks for sharing!
My first time making risotto and loved this recipe!
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!!
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?
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!!
I’m glad it worked out for this batch and it didn’t end up being wasted. That is always a huge disappointment for me. Enjoy that pot – you will totally get the hang of it!
I also have a group on Facebook specifically for instant pot cooking. It’s a great place to ask questions. Here is the link, in case you want to join: https://www.facebook.com/groups/312609505882384/
Well……it’s absolutely delicious – so NO waste at all!!!!!! I guess I rescued it by putting it on a little longer!!!
Mine had liquid on top when I opened the pot, but it stirred in when I added the parmesan & was fine.
I’m glad it still worked out for you. 🙂
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!
I added chicken and used part grated Parmesan and some shaved Parmesan. Absolutely delicious. Easy, quick and I couldn’t stop eating it
That sounds delicious. I’m glad you enjoyed it!
OMG, a new family favorite. Thanks for posting.
I’m so glad your family enjoyed it, Maggie!