Instant Pot Mushroom Risotto

This Instant Pot risotto recipe is the shortcut side dish of your dreams.

How to Make Instant Pot Mushroom Risotto

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Instant Pot Mushroom Risotto Ingredients

These are the ingredients you’ll need to make mushroom risotto in the Instant Pot:

• Butter and oil: This recipe starts with butter and olive oil melted in the bowl of an Instant Pot.
• Vegetables: You’ll need three cups of diced mushrooms and a cup of chopped onion.
• Seasonings: The mushroom risotto is seasoned with fresh rosemary, salt, and pepper.
• Rice: Arborio rice is high in starch, so it’s perfect for making risotto.
• White wine: Choose a crisp, dry white wine like pinot grigio.
• Stock: Use store-bought orhomemade chiken or vegetable stock.
• Parmesan: Parmesan cheese is the perfect finishing touch for this rich and creamy risotto recipe.
  

  How to Make Mushroom Risotto In the Instant Pot

  Here’s a brief overview of what you can expect when you make this Instant Pot risotto recipe:

  1. Set your Instant Pot to Sauté, then add the butter and oil.
  2. Add mushrooms, cook until slightly softened, then stir in onion, and rosemary sprig.
  3. Stir in the rice, pour in the wine, and simmer. Pour in stock, stirring to scrape the sides.
  4. Close, lock, and seal the lid. Select high pressure and set the timer for 6 minutes.
  5. Release the pressure.
     

     How to Store Instant Pot Mushroom Risotto

     Risotto is always best when it’s fresh. If you have leftovers, though, you can store them in an airtight container in the refrigerator for up to three days.

  6. Stir until creamy, remove the rosemary sprig, and stir in the Parmesan.

     Ingredients

     1x

     2x

     4x

     Original recipe (1X) yields 4 servings

     • ¼ cup unsalted butter
     • ¼ cup olive oil
     • 3 cups diced mushrooms
     • 1 cup chopped onion
     • 1 sprig rosemary
     • 1 ½ cups Arborio rice
     • ¾ cup white wine
     • 1 quart chicken or vegetable stock
     • salt and ground black pepper to taste
     • ½ cup grated Parmesan cheese

     Directions

     1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.

        

     2. Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.

        

     3. Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute.

        

     4. Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer’s instructions; set timer for 6 minutes. It will take time for pressure to build.

     5. Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.

     6. Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

        

     7. Serve hot and enjoy!

        

     Editor’s Note:

     The magazine version of this recipe uses 1 quart low-sodium vegetable broth and 3/4 cup Parmesan cheese.