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
Would it be possible to use long grain rice for this recipe??
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. 🙂
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
It was so easy and tasted amazing!
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!
I just made it in the 3 qt with no adjustments, no problem!
Great recipe. I doubled it and it turned out perfectly using my 6 quart instant pot. Thank you for sharing this delicious recipe,
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!
This recipe was delicious😀. First time I made risotto but it was perfect. I love my instant pot …
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.
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!
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!
Fabulous, if I just double all the ingredients does cooking time stay the same ?
It was so easy and tasted amazing!
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!
I am so glad! Thank you for sharing your first review with us, Hope!