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Instant Pot Mushroom Risotto

Rich, creamy arborio rice mingles with earthy mushrooms and savory parmesan, creating restaurant-quality comfort food without constant stirring.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1½ cups arborio rice
  • 3 cups vegetable or chicken broth
  • 1 cup mixed mushrooms (cremini, shiitake, or button), sliced
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup dry white wine (or extra broth)
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • ¾ cup freshly grated parmesan cheese
  • salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Set your Instant Pot to sauté mode and heat olive oil with 1 tablespoon butter. Add diced onion and cook for 3-4 minutes until softened and fragrant. Add garlic and cook another 30 seconds until aromatic.
  2. Add sliced mushrooms to the pot, seasoning with salt and pepper. Cook for 4-5 minutes until they release their moisture and develop golden edges.
  3. Stir in arborio rice, coating each grain with the mushroom mixture for about 2 minutes. Toast the rice slightly to prevent mushy texture.
  4. Pour in white wine, scraping up any browned bits from the bottom. Add warm broth and give everything a gentle stir, then secure the lid. Cook on high pressure for 6 minutes, followed by a 10-minute natural release.
  5. Stir in remaining butter, parmesan cheese, and fresh parsley. Taste and adjust seasoning. The risotto should be creamy but not soupy, with rice that's tender yet still has a slight bite.

Notes

Don't skip toasting the rice to prevent mushiness. Use warm broth for best results. Allow natural pressure release for perfect rice texture. Add cheese after cooking to prevent stringiness. Refrigerate leftovers up to 3 days and reheat gently with broth. Freezing not recommended. Budget-friendly swaps: use all button mushrooms and replace wine with extra broth plus lemon juice.