This Instant Pot Mushroom Risotto is a delicious, rich and creamy rice dish that’s vegetarian and ready in 30 minutes or less!
Ingredients in mushroom risotto
This recipe has a short ingredient list that really lets the flavor of the mushrooms shine. I like to use a variety of mushrooms, including cremini, butter, oyster and shiitake.
Other ingredients you will need are:
- Chicken broth
- White wine
- Parmesan cheese
How to make Instant Pot mushroom risotto
Using an Instant Pot, you can make risotto in just 30 minutes in one pot.
Make sure to add the ingredients to the Instant Pot in the correct order so that nothing sticks to the bottom:
- Chopped onion
- Thyme, salt and pepper
Push the rice under the liquid as much as possible, but do NOT stir the ingredients. This is the way to ensure that all of your rice gets fully cooked in the Instant Pot while also avoiding the burn message (this is why the rice sits on top of everything else).
Set the Instant Pot to cook for five minutes on high pressure. When it is done, perform a quick release. This stops the cooking process immediately so the rice does not overcook or turn to mush.
It’s easy to make this recipe vegetarian. Use vegetable broth and vegetarian Parmesan cheese.
If you would like to add more veggies to your risotto, be careful to choose ones that can stand up to being cooked under pressure. Delicate vegetables like broccoli will fall apart after five minutes. Vegetables that just need to be steamed are actually cooked for zero minutes in the Instant Pot or can be steamed outside of the Instant Pot while everything else cooks under pressure.
Hardier vegetables, however, will work well when cooked with the rice. Try these:
- Sweet potatoes
- Butternut squash
What type of rice to use
You can use other varieties of rice in this dish. You may need to adjust the cooking time though. White rice, including jasmine, basmati and sushi rice, will be fully cooked in five minutes. Brown rice will need a few minutes longer.
Because of the black rice in a wild rice blend, it takes much longer to cook. I would not use it in this recipe because the mushrooms will cook too long.
The best mushrooms to use
There are dozens of different kinds of mushrooms on the market. With a wide variety of tastes, textures and prices, knowing the difference can make a drastic change in the final product of your Instant Pot mushroom risotto. I usually buy a mixture of button, cremini, shiitake and oyster (you can sometimes find variety packs of mushrooms at your local grocery store), but the choice is up to you!
Here are some of the most common mushrooms you can use in mushroom risotto:
- White button mushrooms are the most popular in grocery stores. These are immature brown portobello mushrooms. They have a very mild flavor and can be used in just about any dish.
- Creminis are usually labeled as young portobello mushrooms. They are slightly more mature than white button mushrooms because they have a brown color and are a little bigger. However, the taste is very similar, just a little more nutty.
- Shiitake mushrooms are popular in Asian foods. They are savory and meaty and are often used as a vegetarian meat replacement.
- Oyster mushrooms are very thin and have a sweeter flavor.
- Chanterelle mushrooms are trumpet shaped. They are nearly always foraged from the wild instead of cultivated. But this means that the flavor varies wildly depending on where they grew. They can be fruity, woodsy or even a bit spicy.
- Porcini are harder to find, but perfect for risotto. They have a very smooth texture and a nutty flavor.
Can you make risotto without wine?
If you prefer not to use the wine in risotto, you can replace it. It’s a signature ingredient in mushroom risotto so the final dish may taste slightly different. The acidity in the wine helps to balance out the richness of the rest of the dish.
The alcohol in the wine does cook out, but you can replace it with more chicken broth. If you like the slightly acidic taste that the wine adds, you can include a squirt of lemon juice. Vinegar is not recommended for risotto though.
What to serve with mushroom risotto
This rich Instant Pot mushroom risotto dish is full of flavor. It’s so fast to cook it this way that it makes a great side dish or can be the featured main dish. Here are a few ideas that will balance the strong taste of the mushroom risotto:
- Green salad
- Roasted veggies
- Baked chicken breast
- Bean soup
- Seared scallops
- Poached eggs
Storing and reheating
If you happen to have any leftovers, they can be stored in the refrigerator for up to five days. Be sure to store it in an airtight container.
Steaming mushroom risotto is the best way to reheat it. Rice can get very dry in the refrigerator so it needs more moisture to bring the texture back to its original state. Put it in a steamer dish or heat on low on the stove top, adding a little bit of water at a time. You can also sprinkle some water overtop and microwave for 2-3 minutes.
I do not recommend freezing mushroom risotto.
More Instant Pot rice recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this risotto into your weekly lunches.
Instant Pot resources
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Instant Pot Mushroom Risotto
- 3 tbsp butter
- 1 yellow onion, diced or two shallots, diced
- 2 cloves garlic, minced
- 4 cups assorted mushrooms, chopped I used a mix of cremini, button, oyster and shiitake
- 1/2 tsp thyme
- 1/2 tsp each salt & pepper
- 1 1/2 cups chicken broth
- 1 cup white rice
- 1/4 cup dry white wine
- 1 cup freshly grated parmesan cheese NOTE: make sure the parmesan cheese you use is vegetarian if needing to follow this diet as some varieties are not
- Fresh parsley, for garnish
- Add butter, onion, garlic, mushrooms, thyme, salt & pepper, chicken broth and rice to Instant Pot in that order, ensuring rice in underneath liquid.
- Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Stir in wine and parmesan cheese, then serve in bowls garnished with fresh parsley (optional). Serve and enjoy!