This Instant Pot mushroom risotto is lusciously creamy and flavorful, and it only takes 30 minutes from start to finish with minimal hands-on time!
I had my first risotto on a business trip to Phoenix at a quiet restaurant with calm ambient atmosphere years ago. It was a solo dinner, and I wanted to try something new. And boy, am I glad that I did!!
After that experience, I learned to make mushroom risotto at home. Simmering stock, toasting the rice, non-stop stirring, you know, the whole nine…
But after having Grant, I couldn’t effort such luxury. Most nights, I need to have dinner on the table like 10 minutes ago. Well, imagine how delighted I was when I came across this pressure cooker risotto on Cook’s Illustrated. Ok, I didn’t just come across, I was actually looking for simplified version of my favorite meal.
I was pleasantly surprised with the result: creamy, nutty and rich risotto with minimum effort! YES!
How to make Instant Pot Mushroom Risotto:
It literally takes less than 30 minutes to make this risotto in an Instant Pot.
- Saute shallots, garlic and mushrooms right in the Instant Pot.
- Then add rice and toast it before adding wine and other liquids.
- And finally pressure cook for 6 minutes, followed with quick pressure release.
- Carefully open the lid and stir in parmesan cheese and parsley. And serve!
Tip
Instant Pot dictionary:
- QR (or QPR) stands for Quick Pressure Release – just turn the pressure valve to “venting”.
- NPR is Natural Pressure Release – just let the Instant Pot to release the pressure naturally. You don’t have to do anything, but you can unplug the pot.
Best Practices for Risotto:
What’s the best rice for risotto?
- Arborio rice is the most common short-grain rice for risotto that is high in starch, which makes the risotto creamy and thick.
- Don’t substitute long grain rice, such as jasmine, or basmati, for risotto. You won’t get that creaminess!
Do you wash or not wash risotto rice?
- No, you don’t need to wash the rice for risotto. In fact, you shouldn’t. You need all the starch for that creamy goodness.
What type of mushroom to use for risotto?
- Mix of different mushrooms will give you the most robust flavor. But regular white (or baby portabella) mushrooms work just fine.
- You can also rehydrate dried mushrooms and use it in this risotto recipe too!
- If you’re meal prepper, you can use already sautéed mushrooms as well. Just skip step 3 and 4.
What do you serve with mushroom risotto?
Mushroom risotto is a great main dish as it. It’s rich and filling!
But you can also serve following with your risotto:
- Seared scallops are fantastic with creamy risotto.
- Leftover roast chicken (or rotisserie chicken) makes a great addition too.
How to reheat leftover risotto:
Risotto is best when it’s served right away, because risotto becomes thick and dry as it cools.
But there’s a little trick to revive that creaminess when reheating leftover risotto.
Add 1/4 cup or so broth and reheat it over the stovetop or in a microwave. Stir everything and risotto will get nice and creamy again.
Instant Pot Mushroom Risotto
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 shallot finely chopped
- 3 garlic cloves pressed
- 5 oz portabella mushroom
- 1 ½ cups Arborio rice
- ½ teaspoon kosher salt
- ½ cup white wine
- 4 cups low sodium chicken broth, warmed
- 2 tablespoons chopped parsley optional
- ½ cup grated Parmesan cheese
Helpful Equipments:
Instructions
- Set the Instant Pot to "SEAR". Once the display reads "HOT" and add olive oil and melt the butter in the pot.
- Add shallot and garlic and cook until fragrant, stirring frequently.
- Add mushrooms and cook until softened, about 5 minutes, stirring occasionally. (Alternatively, if you sauteed mushrooms in advance, skip this step and add the mushrooms in step 5.)
- Stir in rice and toast it lightly, about 3 minutes.
- Add wine and cook it until wine is almost evaporated, a minute or so.
- Add 3.5 cups of broth and give it a good stir, scraping up the bottom. Make sure nothing is stuck to the bottom of the pot.
- Close the lid and set the IP to Manual (or Pressure Cook on some models) for 6 minutes. Make sure the valve is set to "sealing". (NOTE: It took about 10 minutes for my IP to come to pressure.)
- As soon as timer is up, do a quick release pressure by carefully turning the valve to "venting". And carefully open the lid.
- Stir in parmesan cheese and parsley. Season with salt and pepper to taste, if needed.
- Add the reserved broth to achieve the desired consistency. You most likely don't need to add any additional liquid, as it comes out pretty creamy. But you'll need it if you need to reheat the leftovers.
Tips & Notes:
Nutrition Facts:
David Workman says
Wow! This was just as good as the manual method. I’m very surprised. Now does someone know where I can get all the hours back that I spent over the years slowly stirring liquid into my risotto?
Shinee says
Haha, right? I’m so glad you tried and loved this recipe, David! Thank you for sharing your feedback!
Andrew says
This looks awesome! Definitely going to have to try it in our instapot.
Shinee says
Thanks, Andrew! Hope you’ll love it as much as we do.
Heather Kinnaird says
I definitely need to get my hands on an instant pot!! this looks delicious
Shinee says
I’ve been loving it since I got it, Heather. I highly recommend it.
Medha says
You’ve managed to make risotto hands-off! I love how you get all the depth of flavor from the pressure cooker without much effort 🙂
Shinee says
Ton of flavor from toasting the rice with mushrooms, and wine, and shallots! So good! Thanks, Medha!