Go Back

Instant Pot Mushroom Risotto

A creamy and delicious risotto made effortlessly in the Instant Pot, combining the rich flavors of mushrooms and cheese without the need for constant stirring.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 20 minutes
Course Comfort Food, Main Course
Cuisine Italian
Servings 4 servings
Calories 320 kcal

Ingredients
  

Main Ingredients

  • 1 cup Arborio rice Essential for creamy texture
  • 2 cups broth (vegetable or chicken) Use if you have any leftover mushroom soaking liquid for added flavor
  • 2 cups mushrooms (mixed types preferred) Cremini, portobello, or shiitake work well for flavor
  • 1 medium onion Chopped
  • 2 cloves garlic Minced
  • 2 tbsp butter For stirring in after cooking
  • 1/2 cup parmesan cheese Freshly grated, adjust to taste
  • 1/2 cup white wine Optional, adds depth of flavor

For Garnish

  • 1 tbsp fresh parsley Chopped, optional
  • 1 tbsp truffle oil Drizzle for an upscale touch (optional)

Instructions
 

Preparation

  • Set your Instant Pot to sauté mode and add the mushrooms and onion.
  • Cook until they are browned, then stir in the minced garlic.
  • Add the Arborio rice and stir until glossy.
  • Pour in the white wine and let it cook until evaporated.

Cooking

  • Add the broth to the pot, seal the lid, and set it to high pressure for 6 minutes.
  • When the timer goes off, carefully quick release the pressure.
  • Stir in the butter and parmesan cheese until blended and creamy.

Finishing Touches

  • Taste and adjust seasoning with salt and pepper, and consider adding lemon zest for brightness.
  • Garnish with fresh parsley or chives, and drizzle with truffle oil if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of broth to restore creaminess. Risotto can be shaped into cakes and pan-fried for a crunchy snack.
Keyword Comfort Food, Creamy Risotto, Easy Risotto, Instant Pot, Mushroom Risotto