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Instant Pot Mushroom Risotto
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5 from 1 vote

Instant Pot Mushroom Risotto

This Instant Pot Mushroom Risotto is a delicious, rich and creamy rice dish that's vegetarian and ready in 30 minutes or less!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Keyword: Instant Pot Risotto
Servings: 4 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!



Calories: 391kcal | Carbohydrates: 44g | Protein: 16g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 807mg | Potassium: 503mg | Fiber: 2g | Sugar: 3g | Vitamin A: 458IU | Vitamin C: 11mg | Calcium: 326mg | Iron: 1mg