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Instant Pot Mushroom Risotto

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In this post I show you just how easy it is to make Instant Pot Mushroom Risotto. Combining Shiitake mushrooms with shallot and garlic, and cooking it quickly in the pressure cooker to make light work of this tasty and nourishing dish.

Instant Pot Mushroom Risotto in a dish.

INSTANT POT MUSHROOM RISOTTO

When it comes to simple and straight-forward cooking you can’t beat my Easy Mushroom Risotto cooked in the Instant Pot.

No more standing over the stove, stirring pots of rice.

Instead the mushrooms are given a quick sauté, before the rest of the ingredients are added to the pot and pressure cooked in minutes.

I can guarantee this is the Easiest Mushroom Risotto you will ever make.

There is so much flavor in this Easy Mushroom Risotto that I keep any side dishes simple.

Risotto is one of my favorite comfort foods and it is so filling. I love to serve it with crusty bread.

Using the instant pot for rice dishes makes life so much easier.  

I use the Instant Pot to quickly cook my Instant Pot Fried Rice, but the slow cooker is also great for cooking rice like in this Slow Cooker Chicken & Rice Soup.

Instant Pot Mushroom Risotto ingredients.

WHAT INGREDIENTS DO I NEED TO MAKE MUSHROOM RISOTTO?

OLIVE OIL: Extra virgin olive oil is always my go-to oil as it adds great flavor and is a healthy option. You could substitute with regular olive oil or another light flavored oil.

BUTTER: You can use either salted or unsalted butter in this risotto, just be sure to check the seasoning and adjust the salt if necessary.

VEGETABLES: A combination of shiitake mushrooms, shallot and garlic form the flavor base for this easy mushroom risotto.

RICE: It is important to use a risotto rice. I have used arborio rice as it is readily available in most stores. You can also use Carnaroli and Vialone Nano which are popular varieties of risotto rice.

WINE: I add ¼ cup of dry white wine to the risotto. This is entirely optional and if you prefer to use no alcohol, simply replace the wine with a little more chicken stock and a splash of white wine vinegar or apple cider vinegar for acidity.

STOCK: I use chicken stock, but vegetable stock would work here too.

CHEESE: Grated Parmesan finishes the risotto and adds great flavor to the dish. You could also use Grana Padano or Pecorino Romano cheese as a good substitute.

LEMON: The lemon juice adds a fresh burst of citrus flavor to the finished risotto.

Instant Pot Mushroom Risotto with green onion.

HOW TO MAKE MUSHROOM RISOTTO IN AN INSTANT POT?

SAUTE THE VEGETABLES. Start by heating the Instant Pot and set to the Sauté-Normal function.

Add the olive oil, butter, and mushrooms and cook, stirring occasionally, for 5-7 minutes, or until the mushrooms have turned golden brown.

Next, add the shallot and cook for an additional 2-3 minutes, or until the shallot has softened and started to become translucent. 

Instant Pot Mushroom Risotto mushrooms in an instant pot.

ADD THE RICE. Now add the arborio rice, garlic, and season with kosher salt. Sauté for an additional 1-2 minutes. 

POUR IN THE WINE & STOCK. If using, add the white wine and use a wooden spoon to scrape any bits off the bottom of the instant pot. Next, add the chicken stock and stir to combine.

Instant Pot Mushroom Risotto in an instant pot.

SET THE PRESSURE COOKER. Now attach the lid and set the Instant Pot to the Pressure Cook-Normal-High Pressure setting for 5 minutes. Ensure the valve is in the “sealing” position. 

Initially the Instant pot will take 5-10 minutes to pressurize and will show “On” on the display. Once the Instant Pot has pressurized, it will begin counting down from 5. 

RELEASE THE STEAM. Once the Instant Pot has finished cooking, release the steam manually by switching the valve to the “venting” position. 

Instant Pot Mushroom Risotto in an instant pot.

When the Instant Pot has fully depressurized, remove the lid and stir in the Parmesan and lemon juice. Stir vigorously for 1-2 minutes— this will help the risotto release its starch and will give it that authentic, slow-cooked, taste and texture. 

TO SERVE. Serve the risotto warm, with a grating of fresh Parmesan and a crack of black pepper, if desired. 

Instant Pot Mushroom Risotto in white bowls.

CAN I MAKE RISOTTO IN AN INSTANT POT?

Yes you can! I will show you just how easy it is to make risotto in an Instant Pot. Not only does it taste great, but it saves time as there is no need to stand over the stove stirring the rice.

WHAT RICE TO USE FOR RISOTTO?

There are 3 popular varieties of short grain risotto rice that are commonly used.

The first is arborio which is widely available in most stores and what I have used in this recipe.

You can also use Carnaroli which is favored by chefs as it has a great flavor and starch content, or Vialone Nano.

CAN I MAKE RISOTTO WITHOUT WINE?

Yes absolutely.

While wine does add a balance of acidity, it is entirely optional.

If you prefer to leave the wine out then add a little more chicken or vegetable stock along with a splash of apple cider vinegar or white wine vinegar to add a touch of acidity to the risotto.

Instant Pot Mushroom Risotto with lemon.

HOW TO STORE LEFTOVER RISOTTO?

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.

It can be reheated in the microwave, or on the stove top.

If the risotto looks a little dry, just add a splash of chicken stock to loosen it up. Alternatively, turn your leftover risotto into arancini. 

RECIPE HINTS & TIPS:

  • Once the wine is added to the risotto take the time to scrape the bits off the bottom of the Instant Pot with a wooden spoon. All this will add flavor into the finished dish.
  • Always use a wooden spoon in your Instant Pot as it avoids scratching and damaging the base of the pot.
  • Be careful when releasing the pressure in the Instant Pot! It will release steam and may splatter, so I recommend using a long spoon or tongs to move the valve.

Instant Pot Mushroom Risotto with logo.

OTHER RICE RECIPES FOR YOU TO ENJOY:

Baked Chicken Risotto with Kabocha Squash

One Pot Mediterranean Chicken & Rice

Mediterranean Chicken with Basmati Rice

Southwestern Chicken & Rice

Slow Cooker Italian Short Ribs 

Curried Chicken & Rice Casserole

Oven Baked Chicken Thighs with Risotto 

Instant Pot Mushroom Risotto in a dish.

Instant Pot Mushroom Risotto

Yield: 4-6
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

In this post I show you just how easy it is to make Instant Pot Mushroom Risotto. Combining Shiitake mushrooms with shallot and garlic, and cooking it quickly in the pressure cooker to make light work of this tasty and nourishing dish.

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces thinly sliced shiitake mushrooms
  • 1 shallot, chopped
  • 1 cup arborio rice
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/4 cup dry white wine, optional
  • 2 cups chicken stock
  • 1/2 cup grated parmesan
  • 1 tablespoon lemon juice

Instructions

    1. Heat the Instant Pot using the Sauté-Normal function. Add the olive oil, butter, and mushrooms. Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms have turned golden brown.
    2. Next, add the shallot and cook for an additional 2-3 minutes, or until the shallot has softened and started to become translucent.
    3. Next, add arborio rice, garlic, and kosher salt. Cook for an additional 1-2 minutes.
    4. If using, add the white wine and use a wooden spoon to scrape any bits off the bottom of the instant pot.
    5. Next, add the chicken stock and stir to combine. Attach the lid and set the Instant Pot to the Pressure
    6. Cook-Normal-High Pressure setting for 5 minutes. Ensure the valve is in the “sealing” position.
      Note: A wooden spoon will scrape the bits off the bottom of the pan without scratching the surface of the Instant Pot. Additionally, the Instant pot will take 5-10 minutes to pressurize and will show “On” on the display. Once the Instant Pot has pressurized, it will begin counting down from 5.
    7. Once the Instant Pot has finished cooking, release the steam manually by switching the valve to the “venting” position.
      Note: Be careful! It will release steam and may splatter. I recommend using a long spoon or tongs to move the valve.
    8. When the Instant Pot has fully depressurized, remove the lid and stir in the parmesan and lemon juice. Stir vigorously for 1-2 minutes— this will help the risotto release its starch and will give that authentic, slow-cooked, taste and texture.
    9. Serve warm, with a grating of fresh parmesan and a crack of black pepper, if desired.

Notes

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. It can be reheated in the microwave, on the stovetop, or turned into arancini.

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