Instant Pot Mushroom Risotto
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Truly the EASIEST no-fuss risotto! Amazingly rich + creamy, loaded with mushrooms, spinach, peas and Parmesan!
Featured Comment
Guys, this is a game-changer. I love risotto just as much as the next person but ain’t nobody got time to stir, add broth until completely absorbed, stir, add broth until completely absorbed again, etc. etc. Nope. We have the Instant Pot to take care of all the heavy lifting for us. Please and thank you!
reasons to make instant pot mushroom risotto
- Better-than-restaurant quality risotto right at home in your pressure cooker
- Unbelievably easy – no stirring, no babysitting, no fuss of any kind
- Fool-proof recipe even for first-time cooks
- Consistency is perfect every single time – creamy, velvety and al dente with a slight bite
tips and tricks for success
- Use a variety of mushrooms. This recipe uses cremini mushrooms for convenience and simplicity but feel free to substitute baby bella, chanterelles, shiitake or oyster mushrooms, using an assortment or just one variety.
- Do not rinse the rice prior to using. Typically it is recommended to rinse rice under cold water to remove any excess starch. In this case, the excess starch is essential to risotto, providing its creamy consistency. Removing the starch (washing the arborio rice) can lead to gummy risotto.
- Make it vegetarian. Vegetable broth can be used for the chicken broth.
- Stir in more stock with leftovers. When reheating leftovers, stir in more broth as needed as the rice will continue to soak up the broth.
Tools For This Recipe
6-qt Instant Pot®
Instant Pot Mushroom Risotto: Frequently Asked Questions
Cremini, baby bella, chanterelles, shiitake or oyster mushrooms are all great options. You can use an assortment or just one variety.
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
Yes! We have had much success halving the recipe and setting the cook time to 5 minutes (rather than 6 minutes).
Risotto will not hold up very well in the freezer and can result in a grainy texture when reheated.
Instant Pot Mushroom Risotto
Ingredients
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 8 ounces cremini mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 cups chicken broth
- 1 cup arborio rice
- ¼ teaspoon dried thyme
- 2 cups baby spinach
- ¾ cup frozen peas, thawed
- ¼ cup freshly grated Parmesan
Equipment
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
- Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
- Serve immediately.
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Perfect recipe exactly as-is! I make variations of it almost every week. Ive also doubled the ingredients and added 3 minutes to the cook time.
I have also changed it up with half chicken broth half dry white wine. Another time with more spinach but no peas. And a third time with 2tbsp bacon grease and 2tbsp butter.
Making it tonight with the 2 each butter and bacon grease and double spinach no peas.
Thanks for a great recipe for EASY risotto. This alone made the IP purchase worthwhile!!
This was awesome! I would have never thought that risotto can be so simple! I did cut back on some of the butter, omitted peas, but doubled the mushrooms. Excellent effortless meal 🙂
This rissoto was absolutely delicious – I was so impressed with myself, haha! I had to take a picture and send it to people to make them jealous! I added dried (soaked according to instructions) porchini mushrooms, the result was honestly delicious! Yum!
I come back to this recipe so much! Absolutely love it! So simple and easy to change up the ingredients! We just added some cooked bacon in today and it was amazing!
I made this tonight but made a few changes. I omitted the peas because I didn’t have any however I put in more spinach. I did not have parmesan cheese so I shredded the pecorino romano that I had so I did not put any salt into my dish because pecorino is salty. Also did not use chicken broth. Since its a mushroom risotto I used Better Than Boullions mushroom broth and the main reason is because I went to a food & wine pairing at Kendall Jackson Winery and they served a red wine mushroom risotto and their recipe called for mushroom broth which the chef said enhances the mushroom flavor.
And though other said their risotto wasn’t cooked after the minutes of actual cooking time, mine came out perfect, al dente! This was absolutely delicious!! This is definitely going be cooked a lot in my household…..and I’m it, I’m the household. LOL
I have made this once a week ever since lock down and we love it. Sometimes I manage to get fancy mushrooms which is great too. My husband always eats up every morsel which is unusual too. Thanks for a great recipe
Delicious! Made it exactly as written.
Can this recipe be doubled?
I double the recipe all the time. just add 2 minutes to your instant pot to allow for the increase. comes out great everytime
I am beginning to wonder if there is a problem with the Instant Pots being sold in South Africa as every US based blog recipe I have tried has failed on some level. When I opened the pot at 6 minutes, the rice was nowhere near cooked. And would certainly not have cooked just on the keep warm function after adding the spinach and peas. I pressurised it for another 5 minutes and it was done after that. I did make the mistake of using metric cups and not US cup sizes but I do not feel this was an issue as the rice to stock ratio remained the same.
I am also unsure of whether the number of servings suggested are as a side as this amount this made was definitely not enough for the four adults in my family as a main dish for dinner.
Did you use cold broth? Try warming your broth in the microwave or in a pot first. I had the same issue with the rice not being done at 6 minutes but the next time I tried I warmed the broth first.
I always use boiling water to dissolve my stock sachets so I don’t think it was that.
It might actually be that the stock is too hot then? I find that the time the unit takes to come up to pressure is important. If it’s already boiling, it might reach pressure too soon?
You might need to let the instant pot decompress after it hits 6 minutes and that should be another 5 minutes and help cook it through
This is really, really delicious! The first time I did I’ll admit was a total fail. But I figured out that it was because I used already opened broth that came cold from the fridge. The rice was not even close to being done because of this. The second time I tried I heated the broth for 1.5 min in the microwave. It was a total game changer and the risotto came out beautifully! Next time I’ll try with room temp broth and see if it still works but the warm broth definitely makes for a not too soft, not too hard risotto. I definitely recommend doubling the recipe if you went left overs! So good!
Easy to make and delicious!
Can i sub water for broth? I don’t have any at hand
If you have bouillon cubes, you can use those to make a faux broth with water (I do it a lot)
What’s really an easy trick is to put your veggie scraps that you would throw away into a zip lock bag and put it in your freeze. When you have plenty then use it to make a veggie broth with water. I’ve done this when I’ve had no canned broth, no boullion cubes and no better than boullion jars. Works like a charm.
It is the best recipe ever! Waoo I could not believe that I did it!
I made this according to the recipe except I didn’t add peas. I’m not a fan. It came out creamy and delicious. I will make it again. Thanks for a delicious recipe!
Made this for dinner last night to have alongside grilled salmon & salad. I’m new to the Insta Pot thing and totally amazed it was as quick and delicious as it was. So much faster than standing at the stove adding small amounts of broth and stirring! Thank you for the great recipe Chungah!
This recipe is out of this world – my husband is Italian, he knows his risotto and he thought this was one of the best he’s ever had – easy as anything – tastes fantastic – ready in minutes – no stirring of broth – doubled the mushrooms – used button as well and it was amazing!
I added shredded chicken to mine after the quick release and skipped the spinach. I actually forgot to add the thyme entirely but it was still amazing.
Oh, so yummy! My husband and I loved this! I also added about 1/2 ounce dried mushrooms with the broth. I used a regular pressure cooker and timed it for 8 minutes after it reached full heat as I have to have food that is not too chewy due to some medical issues.
Not even close to being done after 6 mins ….
Did you use an instant pot…or can you just not read?
No need to be rude towards someone else’s experience. Learn some manners, Bryan.
Did you use cold broth by chance? This happened to me as well because I used already opened broth from the fridge. The second time I tried I used room temp broth that I actually warmed further in the microwave and it turned out amazing! Definitely give it a second try.
This was delish as is all of your recipes.
Question- I want to make this later this week again but only have stock and not chicken broth. Trying to not go out of the hosue just for that as I have everything else. CAn I substitute that?
chicken stock, chicken broth, water with bullion, are all good to use