Instant Pot Mushroom Risotto [It’s SO Easy!]

A tried and true Instant Pot mushroom risotto that will have you ditch the stove top way forever! It’s immensely flavourful, restaurant worthy, yet so incredibly simple to make.

This recipe was originally published in April 2019. It has been updated for content and photos.

Say goodbye to the long (traditional) method of making mushroom risotto with this EASY Instant Pot recipe.

I promise it’s JUST as great, with a fraction of the time and work required. If you’ve had a pressure cooker for a while now and been skeptical (I was too at first) to try risotto in there, I urge you to try this immediately!

This isn’t cheating! The end result is nothing short of amazing.

I’m Italian and don’t always believe in short cuts, but I’ll never make this on stove top again! No constant pouring and stirring, just a hands off, amazing ‘Italian approved’ Instant Pot mushroom risotto.

PS. If you’re mushroom risotto obsessed like I am, check out these risotto stuffed mushrooms and mushroom risotto burger too!

How to make it

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Turn on your Instant Pot to the sauté function and add the oil, if using. Once hot, add the mushrooms and shallots and sauté until softened. (photo 1)

NOTE: For no oil, use water or broth to saute.

Add the Arborio rice and stir continuously for 30 seconds. Then pour in the wine, stirring often until the wine is mostly absorbed. (photos 2-3)

NOTE: You may sub the wine for more broth, if needed.

Add the vegetable broth and push down any loose rice sticking to the sides of your pot so everything is covered by the liquid. Close the lid and seal the valve. Then pressure cook for 6 minutes and quick release once complete. (photos 4-5)

NOTE: Don’t worry if there’s a little extra broth when removing the lid, it will quickly absorb.

OPTIONAL: Stir in the butter or margarine and let rest for another minute or two to absorb. (photo 6)

Serve garnished with chives, parsley or green onion and a sprinkle of Parmesan if desired.

And remember that bottle of wine, for which you only used half a cup for this dish? Pour yourself a glass (or two), and enjoy.

Common Questions

What substitutions can I make?

For no oil, you may sauté the mushrooms and shallots in water or broth. Just add more as needed, to prevent sticking, and skip the optional butter.

For wine free, you may use additional broth, instead. However, if you can have wine, it’s highly recommended for the best depth of flavour.

Don’t like mushrooms? Sub for any other veggie you like, or check out my lemon asparagus or pumpkin risotto instead.

Expert Tips

• Use wine that tastes good, and you enjoy! If you won’t drink it, don’t cook with it either.
• Before pressure cooking, push down any loose rice sticking to the sides of your pot. You want everything covered with broth, before cooking, so you don’t end up with crunchy bits of rice.
• If your risotto appears watery after pressure cooking, don’t worry! That will quickly absorb as it sits. Just give it an extra minute to rest.
• Fancy it up (if you’d like) with some truffle oil. A little goes a long way!
• Add more veggies like peas, spinach, or chopped carrots.

More amazing Instant Pot recipes!

• Instant Pot Mexican Casserole
• Vegan Sloppy Joes (Soup or Sandwich!)
• Vegetable Soup with Quinoa
• Spicy Thai Peanut Noodles
• Easy Mushroom Barley Soup
• Instant Pot Unstuffed Peppers

If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

Buon appetito,
Rosa