This Instant Pot Mushroom Risotto is a rich and creamy dish made easy thanks to the pressure cooker – plus, it’s made with regular white rice!
Ingredients and substitutions
- Butter – use olive oil or your favourite butter substitute instead.
- Yellow onion – two shallots can be used in place of the yellow onion.
- Garlic – freshly minced garlic provides the best flavour but jarred minced garlic can also be used.
- Mushrooms – use any type of mushrooms of your choice like cremini, button, oyster, shiitake and white.
- Thyme – oregano will provide a similar flavour.
- Salt & pepper – to taste.
- Chicken broth – vegetable broth would be the best substitute here.
- White rice – basmati, jasmine and sushi rice would all work. Brown rice can be used but will take longer to cook.
- Dry white wine – replace the white wine with more chicken broth and a squirt of lemon juice.
- Parmesan cheese – nutritional yeast is a great dairy-free substitute for parmesan.
- Fresh parsley – you can leave this off altogether if you don’t have any on hand.
How to make mushroom risotto in the Instant Pot
- Prep your ingredients.
- Add the first 8 ingredients to the Instant Pot in order.
- Cook on high pressure for 5 minutes.
- Add in the wine and parmesan.
- Stir to combine.
- Serve and enjoy!
What to serve with mushroom risotto
This rich Instant Pot mushroom risotto dish is full of flavour. Since you’re making it in the Instant Pot, it’s ready way faster than most risotto recipes, so you can serve it either as a side dish or as the main dish.
Here are some of my favourite things to serve with risotto:
- Green salad
- Roasted veggies
- Baked chicken breast
- Salmon
- Bean soup
- Seared scallops
- Poached eggs
Frequently Asked Questions
Mushroom risotto is typically made with arborio rice, mushrooms, chicken or vegetable broth, onions, garlic, white wine and parmesan cheese. For this recipe, I made things easier by using the Instant Pot and using regular white rice instead of arborio rice. You’ll still get the amazing flavour but it’s ready in half the time!
For this mushroom risotto recipe, you’ll need 1 ¾ cup of liquid for every 1 cup of rice, including 1 ½ cups of chicken broth and ¼ cup of white wine. If you decide to leave out the wine, you’ll need a total of 1 ¾ cups of chicken broth.
If you prefer not to use the wine in risotto, you can replace it with chicken broth. 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.
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 dish. 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! More popular choices include chantelle and porcini mushrooms.
Storing and reheating
If you happen to have any leftovers, they can be stored in the refrigerator for up to 5 days, so you can enjoy this delicious dish throughout the week. Be sure to store the leftovers in an airtight container so they stay fresh as long as possible!
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 stovetop, adding a little bit of water at a time. You can also sprinkle some water over top and microwave for 2-3 minutes. Add some fresh parmesan and dig in!
Freezing this recipe
Unfortunately, risotto doesn’t freeze well. That being said, it’s super easy to make so you can whip up a fresh batch in no time!
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 Mushroom Risotto
Ingredients
- 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
Instructions
- 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!
