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
Arborio rice is best, for the creamiest Italian risotto, and that’s what I recommend. IF you must avoid white rice, you may try this brown rice risotto instead.
Always choose a white wine that’s dry and crisp for the best depth of flavour. I like Pinot Grigio or Sauvignon Blanc.
You want to use flavourful mushrooms for risotto. I like cremini, baby bella or portobello mushrooms, best. You may also use a mix of your favourites.
It’s simple really. Since rice and mushrooms are already vegan, I use vegetable broth instead of chicken broth, and dairy free butter and Parm. Voila!
While this dish tastes best when freshly made, you may refrigerate leftovers for up to 4 days. You’ll need to add more broth, water or butter when reheating to loosen and add moisture back, since the Arborio rice will continue to absorb the liquid as it cools.
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
Equipment
Ingredients
- 1 tablespoon avocado oil or cooking oil of choice (omit and use broth or water for no oil)
- 1 pound cremini, baby bella, or portobello mushrooms sliced
- 4 shallots chopped
- 1.5 cups arborio rice
- 1/2 cup dry white wine
- 4 cups low sodium vegetable broth
- 1/2 teaspoon sea salt or to taste
- 1/8 teaspoon dried thyme optional, but recommended
- 1/8 teaspoon black pepper optional, but recommended
- 1 tablespoon vegan butter or margarine optional, but recommended
Optional Garnishes
- Chives, green onion or parsley
- Vegan Parmesan Cheese
Instructions
- Set your pot to sauté and the cooking oil, if using. Once hot, add the mushrooms and shallots and sauté until softened, approx. 5 minutes.
- Then add the rice and stir constantly for 30 seconds and pour in the wine. Stir often, until the wine is mostly absorbed, about 2 minutes.
- Add the broth and seasoning and give everything a mix, pushing down any loose bits of rice stuck to the sides of your pot. Close the lid and place the valve in the sealing position. Set the pot to high pressure for 6 minutes. (It will take about 10-15 minutes to build pressure before the timer begins to countdown.) Once the timer completes, quick release the pressure and open the lid once safe to do so.
- Optional: Stir in the butter, if using and let rest for another minute or two, if needed to absorb any excess liquid.
- Garnish and serve hot.
Linda
I do this when I make rice balls (Arancini). So easy. Refrigerate rice overnight, form the rice balls & fry! Delicious, fast & easy!
Rosa
Awesome, thanks so much for sharing. 🙂
Valerie
Marvelous! I made this tonight for dinner. I love risotto but don’t love standing at the stove for 45 minutes stirring. This is perfection. I added frozen green peas once it was complete and left it sit a few more minutes on warm to heat them up.
Rosa
So glad you enjoyed Valerie! Peas sound like a great addition. Thanks very much for the review. 🙂
Marcia
Hello I was wondering if you could use dried mushrooms after you soak them? Thank you
Rosa
Hi Marcia, I haven’t tried this one with dried mushrooms, so I’m not sure. Let me know if you give it a try.
Janet
We have very large, large, medium & small cremini mushrooms. Could you be a little more specific about how much I should us — in ounces or grams or cups? Thank you!
Rosa
Hi Janet – one pound of cremini mushrooms is great. A little more or less is also fine. 🙂
Lynne
Incredibly simple, incredibly delicious! I’m new to Instant Pot and look for easy to follow with few items recipes, which this is. I love to order risotto, and now I can stay home and enjoy it!
Rosa
Yay! Thanks so much for sharing Lynne! Glad you enjoyed.
Jenn
Can I sub Cremona for other mushrooms?
Rosa
Sure, button/white mushroom will also work. Enjoy!
Chloe ayers
Hi! I just made this and it was soup when it was done 🙁 Is it possible that 4 cups of broth is way to much? I questioned it but had never cooked with arboria before so went ahead.
rosa
Hi Chloe, I’ve never had that happen, and arborio absorbs much more liquid compared to other rice. Did you reduce the amount of rice or make any other substitutions?
Chloe ayers
Nevermind! I just panicked ….the extra moisture soaked in 🙂
rosa
Ok great! Glad it worked out. 🙂
KH
Looks amazing! I can not wait to try it! Do you have a particular white wine you normally use? We drink mostly sweet white wines like moscato, do you use chardonnay?
rosa
Hi there, thanks so much for stopping by. Usually a dry white wine is recommended with risotto. So Sauvignon Blanc or Chardonnay would be great options. Hope you love this recipe, be sure to report back once you try it. 🙂
Linda
Question – Can I substitute asparagus for the mushrooms? Also, does it need the white wine or can that be left out? Thanks.
rosa
Hi Linda, yes you may sub for asparagus instead. In fact, I’ll have a lemon asparagus IP risotto recipe coming soon. 🙂
You can skip the wine and replace with additional broth instead. Just let that half cup absorb as you would with the wine. Then proceed to the next step. I’ve done that several times when I don’t have white wine on hand. Hope you enjoy!
Linda
Just made this. OMG! So delicious. I added steamed asparagus and peas along with the vegan butter and let it sit for about 6 minutes after release. It was perfect! Will be making this a lot, especially for company. Thanks so much!
rosa
You’re so welcome Linda! I’m glad you enjoyed. 🙂
Nicolas Hortense
Can’t beat mushroom risotto. And this is why I need an instant pot!!
rosa
It’s my favourite appliance for sure! 🙂
Kate
Mmmm I love instant pot recipes and I’ve been looking for a good risotto! This sounds amazing!
rosa
Thanks so much Kate!
Dana
Mmm I love risotto especially mushroom risotto 😋 The fact that I can now make it in my Instant Pot 🙌🏼 I think I’ll ditch the long, annoying, old-fashioned way of making risotto too 😂
rosa
Haha it’s a whole new world! Enjoy Dana!
Meghna
I cook a lot in my instant pot and this recipe is so apt for me. Thanks 🙂
rosa
You’re so welcome Meghna, enjoy!
Demeter
This is one of my favorite dishes! So rich and creamy.
rosa
Thank you Demeter!