Recipes Main Dishes Rice Risotto Recipes Instant Pot Mushroom Risotto 4.8 (332) 264 Reviews 41 Photos This delicious Instant Pot risotto with tender mushrooms and Parmesan cheese is so simple and fuss-free to make. It tastes like a fancy dish ordered at an Italian restaurant! You'll probably start making risotto in your pressure cooker far more often after you try this recipe. Submitted by Shauna James Ahern Updated on November 16, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 41 41 41 41 Prep Time: 15 mins Cook Time: 30 mins Additional Time: 5 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Jump to recipe 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 or homemade chicken 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: Set your Instant Pot to Sauté, then add the butter and oil. Add mushrooms, cook until slightly softened, then stir in onion, and rosemary sprig. Stir in the rice, pour in the wine, and simmer. Pour in stock, stirring to scrape the sides.Close, lock, and seal the lid. Select high pressure and set the timer for 6 minutes.Release the pressure. Stir until creamy, remove the rosemary sprig, and stir in the Parmesan. 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. Allrecipes Community Tips and Praise “I loved this recipe,” says Lorin Hawkins. “Cooking the rice in a pressure cooker definitely took the work out of making risotto. I was worried that it just wouldn't taste creamy, but it came out perfectly cooked and very tasty!” “Made it tonight, just as written and wow,” raves Easy enough prep for a weeknight. It made for an amazing side with some grilled pork chops. Will definitely make it again.” “So easy and so delicious,” according to Stephen Jasionowski. “My only change is to swap fresh thyme for the rosemary. It's a better match with mushrooms and the rosemary was a bit overpowering. I also seasoned it at the end with some Trader Joe's mushroom umami seasoning instead of salt.” Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. 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 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. Dotdash Meredith Food Studios 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. Dotdash Meredith Food Studios Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute. Dotdash Meredith Food Studios 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. 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. Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined. Dotdash Meredith Food Studios Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS Editor's Note: The magazine version of this recipe uses 1 quart low-sodium vegetable broth and 3/4 cup Parmesan cheese. I Made It Print 449 home cooks made it! Nutrition Facts (per serving) 545 Calories 32g Fat 43g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 545 % Daily Value * Total Fat 32g 41% Saturated Fat 12g 59% Cholesterol 48mg 16% Sodium 577mg 25% Total Carbohydrate 43g 16% Dietary Fiber 3g 12% Total Sugars 10g Protein 15g 29% Vitamin C 8mg 9% Calcium 145mg 11% Iron 4mg 22% Potassium 840mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.