This Instant Pot mushroom risotto is made with shiitake mushrooms, crimini mushrooms, and arborio rice. The best part of this recipe is that it tastes like traditional risotto but made in half the time in the Instant Pot.
Creamy Instant Pot Mushroom Risotto
Say hello to a risotto recipe that doesn’t take forever to make. Yes, we love classic stove top risotto (we love this recipe) but sometimes you just don’t have the time. This Instant Pot Mushroom Risotto is ready in under 30 minutes and is finger-licking good.
Quick Q & A for Instant Pot Risotto
You can have risotto as a main dish or as a side dish. Risotto goes well with any delicious chicken recipe, salmon recipe, pork roast, or with a fresh green salad.
Traditionally, risotto is cooked slowly on the stove top. This mushroom risotto recipe is made in the Instant Pot.
You can use broth and a little lemon juice in place of white wine.
To enhance the flavor of mushroom risotto be sure you have used enough salt. If you are looking to spice things up try adding a 1/2 teaspoon of red pepper flakes to the risotto.
Ingredients You Need
- Shiitake and crimini mushrooms- mushrooms are the star of this recipe, we wanted to use an assortment of mushrooms for both flavor and texture.
- Arborio rice- arborio rice is the queen bee rice for risotto, it can not be replaced so don’t even try!
- Olive oil- quality olive oil is important, especially in a risotto recipe. You use olive to sauté the veggies and to toast the rice.
- White onion- onion adds a delicious depth of flavor to this recipe.
- Garlic- don’t skip the garlic in this mushroom risotto recipe.
- Salt + pepper- both salt and pepper enhance the flavors of this recipe.
- White wine- wine adds a bit of acidity and flavor to the risotto. Try to use a dry white wine like a chardonnay.
- Vegetable or mushroom broth- this recipe needs broth to cook the rice so obviously we used mushroom broth. It adds to the flavor of the recipe.
- Italian cheese blend- we wanted to use a blend of salty, nutty, and delicious cheese. Any Italian blend of cheese will do the trick. If you want to buy store bought, go ahead. Otherwise a blend of parmesan, mozzarella, romano, or asiago should do the trick.
Ingredient Swaps or Add-ins
shiitake + crimini mushrooms –> any other type of mushroom will work
olive oil –> butter
white wine–> broth and lemon juice
mushroom broth–> chicken broth, beef broth, vegetable broth
All the add ins
This mushroom risotto really allows the mushrooms to shine. If you are looking to add more flavors or veggies to this recipe, go for it! Below are a few options.
Lemon zest: Top this risotto with a little bit of lemon zest to brighten up the risotto!
Spinach: fold 5-oz. of fresh spinach to the risotto when you add the cheese and it will wilt when the cheese melts.
Peas: add in frozen peas to the risotto when you add the cheese and it will thaw while the cheese melts.
Fresh herbs: fresh herbs are your friend. Top this risotto with fresh thyme or fresh parsley.
How to Make Mushroom Risotto
- Measure out ingredients. It is important to measure out all of the ingredients for this risotto recipe before starting. It makes this recipe a heck of a lot easier when you’re not scrambling to measure ingredients out while cooking.
- Sauté veggies. Use the sauté feature to heat olive oil and sauté the onion and garlic.
- Deglaze + cook mushrooms. Once you’ve created a flavor base with the onion and garlic, deglaze the pan with white wine. Cook down the mushrooms in the white wine. This step adds a ton of flavor to the mushrooms, don’t skip it.
- Toast rice. Toast the Arborio rice and then add the broth to the pot and stir all the ingredients together.
- Cook. Set the Instant Pot to cook for 5 minutes on high pressure. Quick release the pressure and then add the cheese to the risotto and toss the cheese with the risotto. Place the lid back on the pressure cooker for 1 more minute to allow the cheese to melt.
- Enjoy. Uncover the pot and enjoy!
What to Serve with Risotto
To store this mushroom risotto, let the risotto cool completely before storing it in an air tight container. Store it for up to 5 days.
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Instant Pot Mushroom Risotto
- 2 tablespoons olive oil
- ½ large white onion minced
- 5 cloves garlic peeled and minced
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ cup chardonnay or a dry white wine
- 8 oz. shiitake mushrooms diced
- 8 oz. crimini mushrooms diced
- 1.5 cups uncooked arborio rice
- 5 cups vegetable broth or mushroom broth
- 1 cup shredded Italian cheese blend asiago, parmesan cheese, mozzarella, romano
- Turn on the Instant Pot’s saute feature and then add olive oil.
- When the olive oil is fragrant, add the onion. Cook the onin for 2-3 minutes or until translucent.
- Add the garlic, salt, and pepper to the pot and toss all the ingredients together. Cook for another 2-3 minutes.
- Deglaze the pot with the white wine and scrape the bottom of the pot with a spatula to make sure there are no burnt brown bits.
- Add the mushrooms to the pot and toss with the other ingredients. Let the mushrooms cook down with the wine for 2-3 minutes.
- Add the arborio rice to the pot and cook for 2-3 minutes.
- Use a spatula to be sure nothing is sticking to the bottom of the pot.
- Turn off the saute function and add the broth to the pot and stir.
- Cover the Instant Pot and cook on high pressure for 5 minutes.
- Quick release the pressure and uncover the pot. Stir the risotto once and add the cheese. Fold the cheese into the risotto and cover the pot for 1 minute to allow the cheese to melt.
- Uncover the pot, the risotto should be creamy, but not liquidy.
- Serve with freshly cracked pepper and grated cheese.
Tips & Notes
- Before you cover the Instant Pot for pressure cooking, be sure there is nothing sticking to the bottom of the pot. You do this to avoid the ‘burn’ notice on the Instant Pot. the ‘burn’ notice is more common with older versions of the Instant Pot.
- You can use an already shredded Italian cheese mix or you can use ⅓ cup parmesan cheese, ⅓ cup asiago cheese, ⅓ cup mozzarella cheese.
- The risotto should be creamy, but not liquidy. If the rice isn’t cooked after you’ve added the cheese, cover the Instant Pot and let the rice absorb the liquid for an additional 5-10 minutes.
The flavor was excellent, really easy and minimal hands on work. Used pheasant back mushrooms and their stock in leiu of shiitake. Will definitely make again. But lost a star for the liquid volume — after reading the comments I only used four cups stock and thought I’d add more if needed, and it was just on the liquidy side at that.
I think the recipe calls for too much vegetable stock. My risotto was way to liquidity with 5 cups.