Instant Pot Mushroom Risotto Recipe - Savory Nothings (2024)

Simplify dinner tonight with this Instant Pot Mushroom Risotto! It’s full of delicious flavors and so easy to make in the pressure cooker – no endless stirring required!

It’s always the same story, over and over again: You need dinner on the table, and you need it now. Enter your pressure cooker… And this easy mushroom risotto!

It involves a little prep in the beginning, but then it cooks itself – all in one pot, no endless stirring needed.

If you want, you can serve it with some crispy garlic parmesan chicken, but it’s entirely optional. And if your family refuses to eat a meatless meal, but you’re short on time? Well, throw in shredded rotisserie chicken when it’s done cooking. Easy peasy.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

Ingredient notes

• Broth: Either chicken broth or vegetable broth work best here.
• Mushrooms: I used brown button mushrooms, but feel free to use white mushrooms if that’s what you have on hand. You can also use a mix of different mushrooms for a more interesting flavor – my kids will only eat button mushrooms though, so that’s what I use.
• White wine: If you avoid alcohol, then just use more broth in place of the wine. It will change the flavor a little, but it’s still delicious. If you need a wine recommendation, see the FAQs further down the post.
• Rice: I strongly recommend using a rice intended for risotto. See the FAQs further down in the post for specifics.
• Soy sauce: The soy sauce may look weird as a risotto ingredient, but it’s there to help bring out all the amazing flavor from the mushrooms. Don’t worry if you don’t have any on hand, just leave it out. It’s a detail, not a main ingredient ?

How to make mushroom risotto in the Instant Pot

Start by pressing the “sauté” button on your instant pot. Let it heat for a minute, then add the olive oil and the mushrooms (1) and cook them until they’re softened (2).

Add the diced onion and garlic (3) and cook for another minute, until softened (4).

Then, add in the risotto rice (5). Keep stirring for 2 minutes, until the rice is starting to look a little translucent around the edges (6). Make sure you don’t burn it in this step!

Then, deglaze the pot with white wine and soy sauce (7). This just means you pour the white wine and soy sauce into the instant pot and simmer it down while scraping the bottom of the pot to release any browned bits. Finally, stir in the broth (8).

Now your risotto is ready for pressure cooking. Place the lid on the pot, seal it (9) and choose “pressure cook” on “low” (!) for 5 minutes. As soon as the time is up, follow your manufacturer’s instructions for releasing the pressure manually (10) – I always place a tea towel over the valve to keep it from splattering everywhere.

Now your risotto should be cooked, but still a little soup-y (11). Set the instant pot to “sauté”, stir well and cook for another 2 minutes without a lid (12).

Once the rice is cooked just right, switch off the instant pot and place the parmesan and butter on top of the rice (13). You’ll want to push them into the rice and cover them, but not stir in completely (14) at this point.

Loosely cover the pot with the lid (do not seal!) (15), let sit for 2 minutes, then add the parsley and stir very well (16).

Serve immediately, or the risotto will lose its amazing texture!

Recipe tips

• Cook the mushrooms until they release their juices, and then a bit longer until most of the juices have evaporated again. It will take a little time, but it’s worth it for flavor and texture.
• The rice mustn’t burn when you sauté it, otherwise it will stay crispy.
• If your risotto is still extremely soupy when you open the pressure cooker, remove a ladle or two of broth and see if that improves the texture (this has only happened to me once when I accidentally used long grain rice instead of risotto rice, but you never know!).

Risotto FAQs

Serving suggestions

I always like to add a salad with a balsamic dressing on the side! Sometimes I make sautéed green beans or roasted asparagus to go with it, too.

If you want to serve a protein with the risotto, my marinated steak recipe is perfect! For chicken, I recommend my balsamic marinated chicken.

More easy instant pot recipes

PSIf you try this recipe, please leavea review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along onPinterest,FacebookorInstagram.

Printable recipe

Recipe first published on 10/10/2017. I updated the photos, post and video on 12/02/2020 to make it more helpful. The recipe has stayed the same.

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