This Instant Pot Mushroom Risotto is everything you could dream of in a savory recipe. Made with wild mushrooms, butter, arborio rice, shallots, and some other rich ingredients, this recipe is easy and perfect for a weeknight dinner with the kids. Need more recipe ideas? Be sure to visit my Meals Made Simple page.
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This Instant Pot mushroom risotto recipe is perfect for children of all ages: including preteens. Using the pressure cooker was intimidating at first, but now I’m hooked– who wouldn’t be? We use our Instant Pots every week because the steps are effortless and oh, so easy.
You can easily turn this comforting mushroom risotto into a vegan recipe by using a couple of simple substitutions. One special thing about this recipe is how versatile it is.
- Oil, I like to use olive oil, but you can use any type of neutral oil
- Butter, unsalted or salted will work
- Mushrooms, shiitake, or any other wild mushrooms such as porcini, button mushrooms, etc.
- Shallot, thinly sliced
- Rice, arborio
- garlic, minced
- Salt, Kosher
- White wine, optional, can be made without the wine
- Stock, either chicken or vegetable stock will work, you can also make your own
- Cheese, freshly grated Parmesan or Parmigiano
- Lemon juice
How to Make Instant Pot Mushroom Risotto
First, heat the Instant Pot using the Sauté Normal function. Next, add the olive oil, butter, and mushrooms. Cook, stirring occasionally, for four to seven minutes.
Next, add the shallot and cook for an additional two to three minutes. Then, add the rice, garlic, and Kosher salt. Cook for an additional one to two minutes.
Next, add the white wine (or skip it) and use a wooden spoon to scrape any bits off the bottom of the Instant Pot. This is where all the yummy flavors will start to come into action.
Finally, add the stock and stir to combine. Attach the lid and set the Instant Pot to the Pressure Cook-Normal-High Pressure setting for five 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 five to ten minutes to pressurize and will show “On” on the display screen. Once the Instant Pot has pressurized, it will begin counting down from five.
Once the Instant Pot mushroom risotto has finished cooking, manually release the steam by switching the valve to the “venting” position.
What Do You Eat With Mushroom Risotto?
You can eat this Instant Pot mushroom risotto with a variety of dishes such as old-fashioned candied carrots, pan-fried Brussels sprouts, asparagus, or even turkey chili. Any side of vegetables or main protein would be delicious with this risotto.
Can Risotto Be A Main Dish?
Certainly! You can spruce this mushroom risotto up by adding some additional protein such as bacon, chicken, or keep it plant-based. Want in on a little secret? Add some asparagus to your mushroom risotto– perfection!
- Please be careful. The pressure cooker will release steam and may splatter, I learned this the hard way. I recommend using a long spoon or tongs to move the valve to open.
- For a vegetarian version: use vegetable stock instead of chicken stock. For a vegan version: use non-dairy butter and either omit the parmesan or use a plant-based cheese.
- If you do not have a shallot, then ¼ of a small onion will work.
- Serve warm with freshly grated Parmesan and a crack of black pepper, if desired.
- Store the leftover mushroom risotto in an airtight container in the refrigerator for up to three days. Reheat the leftovers either in the microwave or the stovetop.
- I like shiitake mushrooms in this recipe because the earthiness and nuttiness will enhance the flavor of the risotto.
- Bump up the flavor for this Instant Pot mushroom risotto by adding both dried and fresh versions of herbs. You can experiment with herbs such as thyme, sage, and rosemary. I like to have my kids smell and taste each herb before adding it to the dish. Just as a reminder: a very small pinch is more than enough.
- Choose low-sodium stock from the grocery store to avoid this risotto from being too salty.
Additional Notes for Instant Pot Mushroom Risotto
When the Instant Pot has fully depressurized, remove the lid and stir in the parmesan and lemon juice. Stir vigorously for one to two minutes— this will help the risotto release its starch and will give that authentic, slow-cooked, taste and texture.
If you have a parmesan rind on hand, add it to the risotto before pressure cooking it. I like to chop mine up into four to five chunks, depending on the size. I do not want a chunk to be larger than a strawberry in size. The rind will become soft and creamy.
The answer is: no! This savory and rich mushroom risotto recipe is perfectly creamy and tender without cream.
Arborio rice is traditionally served in risotto dishes, but there are have been times where we have used alternative short-grain rices.
Stir the risotto often, but not too often, gradually add the stock to the recipe, and cook until the rice is al dente.
Other Recipes You Will Love
- Crockpot Sourdough Bread Recipe
- Sunday Meal Prep
- Pressure Cooker Clam Chowder
- Lemon Chicken with Rosemary and Thyme
- Red Wine Recipes
Instant Pot Mushroom Risotto
- Pressure cooker
- 1 tablespoon oil olive or other neutral type of oil
- 1 tablespoon butter
- 8 ounces shiitake mushrooms thinly sliced, or any other type of mushroom
- 1 shallot chopped, or substitute with ¼ of an onion
- 1 cup arborio rice
- 2 cloves garlic minced (about two teaspoons)
- 1 teaspoon Kosher salt
- ¼ cup dry white wine optional
- 2 cups chicken stock substitute with vegetable stock for vegetarian or vegan
- ½ cup Parmesan or Parmigiano freshly grated, can use vegan cheese or omit
- 1 tablespoon lemon juice
- 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.
- Next, add the shallot and cook for an additional 2-3 minutes, or until the shallot has softened and started to become translucent.
- Next, add arborio rice, garlic, and kosher salt. Cook for an additional 1-2 minutes.
- 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. 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.
- 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.
- Serve warm, with a grating of fresh parmesan and a crack of black pepper, if desired.
- Store any leftover risotto in an airtight container in the refrigerator for up to 3 days.