Instant Pot Mushroom Risotto

5 from 1 vote

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!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: Instant Pot Risotto

Servings: servings

Calories: 391kcal

Author: Taylor Stinson

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!

Add in more veggies like butternut squash, carrots, sweet potatoes, rutabaga and parsnips.

Swap out the wine for chicken broth and a splash of lemon juice.

Store the leftovers in the fridge for up to 5 days. To reheat, steam it on the stovetop or microwave for 2-3 minutes.