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This Italian-style Mushroom Risotto is an easy version of the slow cooked, authentic risotto we love… in a fraction of the time. And with very little effort. Yet, it retains its luxurious, creamy and velvety texture with a distinctive earthy flavor.
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And I love it. Honestly, it’s one of my favorite all-time meals. It’s fancy but simple, graces the tables of the finest restaurants in the world, but easy to make at home too.
Could it be the greatest rice dish ever? Maybe for me… what do you think?
Instant Pot Mushroom Risotto
Making Mushroom Risotto in an Instant Pot, pressure cooker, or multi-cooker might seem like a shortcut. And it is, shorter and easier that is. However, it’s still deliriously soft and creamy and even vibrant with a finish of fresh parsley.
With its 7 or 8 ingredients and 20-plus minutes of cooking, it’s a dish made for impromptu dinner parties, date nights, or simply when you want to indulge in a rich, delicious dinner.
Without a lot of work.
Sounds good, right?!
What is Mushroom Risotto?
This vegetarian friendly meal can be a main course all on its own, or as a side dish for roast chicken, pork, or beef. It can also be served as an appetizer for an Italian menu.
And there are so many variations to this deceptively simple dish, that it will seem new every time you make it.
Mushroom Risotto Ingredients
This is a list of the simple ingredients needed to make this delicious dish. Specific measurements are in the recipe card below.
Choose a low-sodium broth and when the risotto is finished cooking, it’s easy to adjust the seasoning. I’m using vegetable broth but chicken broth is incredibly flavorful in this dish.
For sautéing the mushrooms and onions, I like to start with quality extra virgin olive oil.
My preference is to use wild mushrooms in this dish. But when I can’t find them at my market, I will use a combination of what they have. Today, I’m using both baby bella and cremini mushrooms. When you can buy them pre-sliced, it shaves off additional prep time.
A simple yellow onion is delicious in this dish. If you want to substitute, shallots, green onions, or even spring onions are also amazingly flavorful.
For a signature creamy risotto, it’s important to use short-grain, high starch rice like Arborio, Carnaroli, or Vialone Nano. These release their starch during cooking and is essential for this dish.
Adding butter to this dish will add another layer of creamy texture and rich flavor.
True, you can use any Parmesan you have on hand. Like the shredded variety that comes in a green container. But if you can possibly upgrade to freshly grated, or shaved Parmesan, I promise, you’ll never regret it!
I love to finish the dish with fresh green herbs. I’m using parsley today but chives are also incredible. I’ll be using those when my spring chives begin to emerge from my herb garden.
How to Make Mushroom Risotto
Step-by-step instructions are in the recipe card below, but here is a quick overview.
Take time to salute the mushrooms and onions
While it’s tempting to cut short sauteing the mushrooms and onions, don’t shortchange yourself on this. The flavor becomes richer if you give this step enough time.
Toasting the rice
It’s important to toast the rice in the olive oil for the best texture and flavor. Stir continuously until it becomes translucent around the edges.
Stirring in liquid
Risotto made in the traditional way relies on frequent stirring over a period of time until all of the broth is absorbed. Making it in a pressure cooker is what sets this method apart and makes it incredibly easy.
After toasting the rice, add 1/2 cup liquid to the mixture. Stir continually until most of the liquid is absorbed. This goes quickly so be aware. Turn off the sauté function and scrape any stuck on bits from the sides.
Then pour in the broth and give a good stir.
Switch the valve to sealing and cook on manual high pressure for 5 minutes. Once cooked, naturally release pressure for about 1 minute before quickly releasing the remaining pressure.
When you open the lid, there may be some moisture on the top of the risotto. Add 2 to 3 tablespoons of butter and give it a good stir. Let it sit another minute if needed to absorb the liquid. If it’s too thick, add a bit of broth or water to loosen it slightly.
However, it’s been said that “risotto waits for no one.” And that is absolutely true. It will continue to cook and thicken, even when it’s finished cooking. Be prepared to plate it immediately and serve!
How to Store Mushroom Risotto
If you have leftovers, store risotto in an airtight container for up to 3 days. The texture will not be exactly the same as when freshly cooked, but it’s still delicious! If it’s too dry, I like to stir in a bit of additional broth while gently reheating.
Instant Pot Mushroom Risotto Questions
Toasting the rice, whether you’re making risotto in an Instant Pot or on the stove top, quickly heats the exterior of the grain which then seals in the starch. This gives the dish creamy, delicious texture.
By it’s texture. Risotto is done when the rice is al dente, which means the grain is firm but not crunchy. There should be a bite to the rice. It’s not similar to steamed rice where the grains are separate and dry. If needed, add a bit more broth before stirring in the butter.
Yes you can. However, the texture will be a bit different. Store in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating.
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Easy Mushroom Risotto in the Instant Pot
- 2 tablespoons olive oil
- 1 lb wild mushrooms or your favorite kind, trimmed and thinly sliced
- salt and pepper to taste
- 1 medium onion chopped
- 2 cups arborio rice
- 5 cup vegetable broth, divided
- 4 cloves garlic minced
- 2 tablespoons butter or more to taste
- fresh parsley for serving
- Parmesan cheese for serving
- Using the sauté function of the Instant Pot, heat 1 tablespoon of olive oil until hot.
- Add mushrooms and cook until the moisture they release evaporates and they begin to brown. Add the mushrooms in batches if needed and cook until caramelized; about 10 to 15 minutes. Season with salt and pepper to taste.
- To the mushrooms, add the onion and cook until translucent; about 3 minutes more.
- Add 1 tablespoon of olive oil and the rice; stir until the grains are heated and coated with oil. Pour in the broth and continue to sauté until it is mostly evaporated.
- Stir in the garlic and remaining broth (4 1/2 cups). Lock the lid in place and set the pressure valve to "sealing." Cook on high pressure for 5 minutes.
- Once cooked, quick-release the pressure and remove the lid. Stir in the butter and a handful of chopped parsley. Season to taste with salt and pepper. Serve with additional parsley and shredded Parmesan cheese.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.