• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Savory Nothings logo

  • Recipe Index
    • Easy Dinner Recipes
      • Slow Cooker
      • One Pot Meals
      • Quick Meals
      • Instant Pot
    • Side Dishes
    • Breakfast
    • Dessert
    • Small Meals
  • Dinner Ideas
  • 🌷Mother’s Day
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Dinner Ideas
  • Holidays & Occasions
  • About
  • Mother’s Day🌷
×
Home / Recipes / Dinner / Instant Pot / Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto

40 minutes mins
| 43 Comments |
4.79 from 19 votes
Jump to Recipe 12/02/20 | Updated: 12/02/20 | by Nora
Instant Pot Mushroom Risotto Pin 1

Simplify dinner tonight with this Instant Pot Mushroom Risotto! It’s full of delicious flavors and so easy to make in the pressure cooker – no endless stirring required!

frontal view of white plate with mushroom risotto

It’s always the same story, over and over again: You need dinner on the table, and you need it now. Enter your pressure cooker… And this easy mushroom risotto!

It involves a little prep in the beginning, but then it cooks itself – all in one pot, no endless stirring needed.

If you want, you can serve it with some crispy garlic parmesan chicken, but it’s entirely optional. And if your family refuses to eat a meatless meal, but you’re short on time? Well, throw in shredded rotisserie chicken when it’s done cooking. Easy peasy.

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for instant pot mushroom risotto with text labels
Ingredients for Instant Pot Mushroom Risotto: Mushrooms, broth, risotto rice, butter, olive oil, soy sauce, parsley, salt & pepper, onion, garlic, white wine and Parmesan cheese.

Ingredient notes

  • Broth: Either chicken broth or vegetable broth work best here.
  • Mushrooms: I used brown button mushrooms, but feel free to use white mushrooms if that’s what you have on hand. You can also use a mix of different mushrooms for a more interesting flavor – my kids will only eat button mushrooms though, so that’s what I use.
  • White wine: If you avoid alcohol, then just use more broth in place of the wine. It will change the flavor a little, but it’s still delicious. If you need a wine recommendation, see the FAQs further down the post.
  • Rice: I strongly recommend using a rice intended for risotto. See the FAQs further down in the post for specifics.
  • Soy sauce: The soy sauce may look weird as a risotto ingredient, but it’s there to help bring out all the amazing flavor from the mushrooms. Don’t worry if you don’t have any on hand, just leave it out. It’s a detail, not a main ingredient ?

How to make mushroom risotto in the Instant Pot

Start by pressing the “sauté” button on your instant pot. Let it heat for a minute, then add the olive oil and the mushrooms (1) and cook them until they’re softened (2).

collage of photos to show sautéing mushrooms and onion in instant pot

Add the diced onion and garlic (3) and cook for another minute, until softened (4).

Then, add in the risotto rice (5). Keep stirring for 2 minutes, until the rice is starting to look a little translucent around the edges (6). Make sure you don’t burn it in this step!

collage of steps to show how to sauté rice for risotto

Then, deglaze the pot with white wine and soy sauce (7). This just means you pour the white wine and soy sauce into the instant pot and simmer it down while scraping the bottom of the pot to release any browned bits. Finally, stir in the broth (8).

Now your risotto is ready for pressure cooking. Place the lid on the pot, seal it (9) and choose “pressure cook” on “low” (!) for 5 minutes. As soon as the time is up, follow your manufacturer’s instructions for releasing the pressure manually (10) – I always place a tea towel over the valve to keep it from splattering everywhere.

collage of steps to show how to pressure cook risotto

Now your risotto should be cooked, but still a little soup-y (11). Set the instant pot to “sauté”, stir well and cook for another 2 minutes without a lid (12).

Once the rice is cooked just right, switch off the instant pot and place the parmesan and butter on top of the rice (13). You’ll want to push them into the rice and cover them, but not stir in completely (14) at this point.

collage of steps to show finishing a mushroom risotto in the instant pot

Loosely cover the pot with the lid (do not seal!) (15), let sit for 2 minutes, then add the parsley and stir very well (16).

Serve immediately, or the risotto will lose its amazing texture!

overhead view of instant pot with mushroom risotto

Recipe tips

  • Cook the mushrooms until they release their juices, and then a bit longer until most of the juices have evaporated again. It will take a little time, but it’s worth it for flavor and texture.
  • The rice mustn’t burn when you sauté it, otherwise it will stay crispy.
  • If your risotto is still extremely soupy when you open the pressure cooker, remove a ladle or two of broth and see if that improves the texture (this has only happened to me once when I accidentally used long grain rice instead of risotto rice, but you never know!).
close up photo of mushroom risotto

Risotto FAQs

How long does it take to make a risotto?

And why make it in the instant pot/pressure cooker?

Bare cooking time for a stovetop mushroom risotto is around 30-40 minutes.

The reason you’re making this in a pressure cooker or instant pot isn’t so much about the time, though… It’s more that you don’t have to do so much stirring!

This gives you a cooking time of about 20 minutes – and the final 5 are totally hands-off! So you can use that time to rinse your chopping board and knife, wipe down the counter and start with that glass of wine I mentioned earlier.

How do you make creamy risotto?

Usually, you make a creamy risotto by stirring it a lot while cooking. This will release the starch from the rice and make a nice and thick, creamy sauce around the grains.

With the instant pot, you only stir right at the very end, after opening the cooker. Boiling the remaining liquid while stirring for 1-2 minutes is all you need – no babysitting needed, no burnt rice because you had to go disrupt a fight after 10 minutes, just creamy goodness.

What kind of rice is used to make risotto?

The most common type of Italian short grain rice for risotto is Arborio. You should be able to find it in any larger grocery store. There is also Carnaroli and Vialone Nano, but they are usually harder to find (and more expensive).

If you have an insane craving and absolutely no risotto rice available, you can try using a short grain rice if you have that. I have made risotto with brown rice before, it’s different but still fine. The only thing you need to vary is cooking time. Just take what your rice package says and divide it by 3. That’s your instant pot cooking time!

What kind of white wine is used to make risotto?

I recommend using a dry white wine here. I used Pinot Grigio, but have also used Sauvignon Blanc in the past.

If you have Chardonnay at home, make sure it is unoaked. Oaked Chardonnay is much richer and sweeter, while unoaked is crisper and lighter. You definitely want to go for crisp and light in risotto.

overhead view of tables cape with plate filled with mushroom risotto

Serving suggestions

I always like to add a salad with a balsamic dressing on the side! Sometimes I make sautéed green beans or roasted asparagus to go with it, too.

If you want to serve a protein with the risotto, my marinated steak recipe is perfect! For chicken, I recommend my balsamic marinated chicken.

More easy instant pot recipes

  • instant pot sour cream pork chops on a plate with mashed potatoes
    Instant Pot Sour Cream Pork Chops
  • overhead view of white bowl filled with instant pot beef stew
    Instant Pot Beef Stew
  • sliced meatloaf on the table with mashed potatoes and carrots
    Instant Pot Meatloaf and Mashed Potatoes Dinner
  • frontal view of ladle filled with potato soup inside instant pot
    Loaded Instant Pot Potato Soup

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable recipe

Printable Recipe Card
close up of white plate with mushroom risotto
Save Recipe Saved!

Pressure Cooker Mushroom Risotto

Simplify dinner tonight with this pressure cooker mushroom risotto! It's full of delicious flavors and so easy to make.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.79 from 19 votes
Print Add Review

Recipe details

Prep 20 minutes mins
Cook 20 minutes mins
Total 40 minutes mins
Servings 4 servings
Difficulty Easy

Ingredients
 

  • 4 tablespoons extra-virgin olive oil
  • 1 ½ pounds mushrooms cleaned and thickly sliced
  • Salt and black pepper to taste
  • 1 medium yellow onion finely chopped
  • 2 medium cloves garlic finely minced
  • 1 ½ cups risotto rice
  • ¾ cup dry white wine
  • 2 teaspoons soy sauce
  • 1 quart vegetable broth chicken works, too
  • 1 ounce finely grated Parmesan cheese plus more for serving
  • 2 tablespoons cold butter
  • Handful finely minced parsley

Instructions
 

  • Cook the mushrooms: Heat the olive oil over medium heat in a pressure cooker (if using an electric one, set to “sauté”). Cook the mushrooms until softened, about 8 minutes.
  • Add onion, garlic and rice: Add the onion and garlic and cook for one minute. Add the rice and cook for 1-2 minutes or until the outside of the rice is translucent and the inside looks milky.
  • Add the liquids: Add the white wine and soy sauce. Stir well and cook until the alcohol smell is gone and the wine is almost evaporated, about 2 minutes. Stir in the stock and close the pressure cooker.
  • Cook the risotto: Cook on low pressure for 5 minutes. Release the pressure by running cool water over the lid (for a stovetop pressure cooker) or by using the release valve (on an electric pressure cooker). (If the risotto is still very soupy, remove a few ladles of liquid.)
  • Make the risotto creamy: Cook the risotto for an additional 1-2 minutes with the lid open, stirring constantly, until creamy (for electric pressure cooker: use the sauté setting). Add the Parmesan and butter, stir once or twice (but don’t stir in completely!). Close the lid (but do not cook any further!) and rest for 2 minutes. Now add the parsley and stir well. Serve immediately with extra cheese.

Notes

Ingredient notes

  • Broth: Either chicken broth or vegetable broth work best here.
  • Mushrooms: I used brown button mushrooms, but feel free to use white mushrooms if that’s what you have on hand. You can also use a mix of different mushrooms for a more interesting flavor – my kids will only eat button mushrooms though, so that’s what I use.
  • White wine: If you avoid alcohol, then just use more broth in place of the wine. It will change the flavor a little, but it’s still delicious. If you need a wine recommendation, I suggest a dry white wine like Sauvignon Blanc or Pinot Grigio.
  • Rice: I strongly recommend using a rice intended for risotto – Arborio would be the most commonly sold one.
  • Soy sauce: The soy sauce may look weird as a risotto ingredient, but it’s there to help bring out all the amazing flavor from the mushrooms. Don’t worry if you don’t have any on hand, just leave it out. It’s a detail, not a main ingredient ?

Recipe tips

  • Cook the mushrooms until they release their juices, and then a bit longer until most of the juices have evaporated again. It will take a little time, but it’s worth it for flavor and texture.
  • The rice mustn’t burn when you sauté it, otherwise it will stay crispy.
  • If your risotto is still extremely soupy when you open the pressure cooker, remove a ladle or two of broth and see if that improves the texture (this has only happened to me once when I accidentally used long grain rice instead of risotto rice, but you never know!).

Nutrition

Serving: 1servingCalories: 571kcalCarbohydrates: 73gProtein: 13gFat: 23gSaturated Fat: 7gCholesterol: 20mgSodium: 1291mgPotassium: 670mgFiber: 4gSugar: 7gVitamin A: 734IUVitamin C: 6mgCalcium: 102mgIron: 4mg
Nutrition is an estimate.

More recipe information

Suitable for: Vegetarian
Course: Main Course, Side Dish
Cuisine: Italian

Recipe first published on 10/10/2017. I updated the photos, post and video on 12/02/2020 to make it more helpful. The recipe has stayed the same.

More mushroom recipes

  • white bowl with mushroom pasta
    One Pot Garlic Butter Parmesan Mushroom Pasta
  • female hands holding white plate with mushroom orzo and chicken thighs
    Mushroom Orzo and Chicken Skillet
  • female hands pulling apart a grilled cheese sandwich
    Mushroom Grilled Cheese
  • frontal view of stuffed mushroom on wooden chopping board
    Garlic Parmesan Stuffed Mushrooms

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

Reader Interactions

gingerbread man cookie on a platter

< Previous Post

stack of peppermint bark squares

Next Post >

4.79 from 19 votes (6 ratings without comment)

Add a Review or Ask a Question Cancel reply

Your email address will not be published. Required fields are marked *

Made this recipe? Rate it:




Comments

  1. Amanda says

    Dec 20, 2024

    Is this 4 full servings or 4 side servings? Wanting to make this as a side for 15 people

    Reply
    • Nora says

      Dec 20, 2024

      Amanda, it’s 4 full servings. Although for hungry eaters, it’s more like 3 full servings vs 4 full servings. So it really depends how many other things you’ll be serving, but for 15 sides you would roughly need to double the recipe. 2.5x if you have hungry eaters. Keep in mind that you cannot infinitely fill your instant pot, and that the fuller it is, the longer it takes to get to pressure. This will affect the cooking time and I cannot guarantee that the outcome will be perfect, or that it will work without triggering a burn warning.

      Reply
  2. Teresa says

    Nov 7, 2023

    5 stars
    I added dry shallots and a bit of saffron. My Arborio Rice comes in a 2 cup box and I didn’t want 1/2 cup left, so I used the 2 cups and increased the liquid by one cup. I wasn’t sure, but it came out absolutely perfect and delicious! I added a bit more salt and felt like it brought out the flavor even more. I made it for Italian friends who labor over the stove, stirring risotto. They could hardly believe it was done in the Instant Pot without all the sirring! Great recipe! So glad I found it!

    Reply
    • Nora says

      Nov 19, 2023

      Teresa, I love that you made this for Italian friends of yours! And I love even more that they liked it so much. Thanks for sharing, made my day!

      Reply
  3. Margaret says

    Mar 8, 2021

    4 stars
    I wasn’t sure about the low pressure setting but decided to trust you and glad I did. We’ve tried a few Instapot recipes for risotto. They have all worked but none has been perfect. This one came really close so thank you! We used vermouth instead of white wine and shallots instead of onion but other than that, followed the recipe. Thanks so much! This one is getting “pinned”.

    Reply
    • Nora says

      Mar 9, 2021

      I’m so glad, Margaret! It’s one of my favorite recipes, so I’m always happy when others enjoy it, too.

      Reply
  4. Susan says

    Feb 13, 2021

    5 stars
    Absolutely love how easy & good this is for risotto … follow it exactly and it’s always perfect!

    Reply
  5. Jeanne says

    Feb 1, 2021

    5 stars
    New at instant pot. Made this recipe. Directions were easy to follow. Used mushroom broth. It turned out amazing and kept stirring to a minimum! Love it! Question though can the leftovers be frozen or will it turn into mush?

    Reply
    • Nora says

      Feb 1, 2021

      Jeanne, I have never frozen risotto, so unfortunately I don’t know!

      Reply
  6. Sue says

    Dec 21, 2020

    5 stars
    Thank you so much for this recipe made it last night and it was wonderful. Having it once a week now xx

    Reply
  7. Sheila says

    Nov 20, 2020

    5 stars
    Just made this tonight and it was sooooo good! I did add 2 oz of the cheese and it was so delicious. Thank you for this great recipe.

    Reply
    • Nora says

      Nov 23, 2020

      I’m so glad, Sheila!

      Reply
  8. Stacy says

    Aug 2, 2020

    5 stars
    I love this recipe, I’ve made it multiple times and it’s one I recommend when people ask for my favorite instapot recipe. As a tip, you don’t that many mushrooms. I make it with that many, because I love mushrooms but the first time I only used one package because I wasn’t paying attention. Just thought I’d add that throw that in there in.

    Reply
  9. Karen says

    May 21, 2020

    Nora, we love this recipe! Tonight marks the 3rd time I’ve made it! Thanks for sharing it with us!

    Reply
    • Nora Rusev says

      May 21, 2020

      Karen, I’m so glad!

      Reply
  10. Sarah says

    Mar 11, 2020

    5 stars
    Everyone in my house approved!! Thats a win!!

    Reply
    • Nora Rusev says

      Mar 15, 2020

      I’m so glad, Sarah!

      Reply
  11. Ben says

    Mar 2, 2020

    5 stars
    Wonderful meal thanks for sharing.

    Reply
  12. Sandra says

    Feb 18, 2020

    I made this tonight and it was so easy and DELICIOUS!!!!! Will definitely be making this again. Do you have other risotto recipes??

    Reply
    • Nora Rusev says

      Feb 19, 2020

      Sandra, I’m so glad to hear! If you search the archives, I have a beetroot risotto recipe and a Brussels sprout and bacon risotto. Hope that helps!

      Reply
  13. Mawlika says

    Oct 9, 2019

    If I don’t want to use alcohol (white dry wine) what can I use instead?

    Reply
    • Nora says

      Oct 9, 2019

      Mawlika, you can simply use more broth in place of the alcohol! Hope that helps 🙂

      Reply
      • Anastasia says

        Feb 15, 2020

        I used kombucha vinegar instead of wine and it was fabulous

        Reply
  14. Lynette says

    Sep 30, 2019

    Does it matter what mushrooms you use?

    Reply
    • Nora says

      Sep 30, 2019

      Hi Lynette, I’ve made it with both white and brown button mushrooms and it was always delicious! My kids don’t really eat any other mushrooms, so I haven’t tried anything else. Hope that helps!

      Reply
  15. Bobbi says

    Jan 30, 2019

    5 stars
    Fantastic! We have the 3 quart Instapot and it worked fine. Will definitely make this again – came out perfectly cooked, even better than when I slave over the stove. I used chicken stock but I think I will try beef next time. Thanks!

    Reply
    • Nora says

      Feb 1, 2019

      Glad to read this, Bobbi! Thanks for coming back to leave a review – I appreciate it.

      Reply
  16. Nicki says

    Jan 19, 2019

    5 stars
    Eating it as I type…. YUM! Love risotto, but this was our first time making it ourselves. Great recipe, will definitely be a regular in our house! Thanks for sharing.

    Reply
    • Nora says

      Jan 22, 2019

      Thanks so much for your review Nicki, made my day!

      Reply
  17. Allison says

    Jan 15, 2019

    My instant pot has a low and high pressure. What would you suggest?

    Reply
    • Nora says

      Jan 22, 2019

      High!

      Reply
  18. Shawna says

    Jun 30, 2018

    Hello Nora! I was wondering what size of instant pot did u use for this recipe?? Was it a 3, 6, or 8 quart? I have a 3 quart

    Reply
    • Nora says

      Jul 2, 2018

      Hey Shawna, I used a 6 quart! I honestly don’t know if it’s too much for the 3 quart. You might want to try cutting the recipe in half! Hope that helps 🙂

      Reply
  19. Nicole says

    Feb 6, 2018

    Hello when you say cook the rice for 2 more minutes while stirring, is it back on sauté setting?

    Reply
    • Nora says

      Feb 7, 2018

      Yes, back to sauté, Nicole! Sorry, I’ll add that to the recipe ASAP. – Nora x

      Reply
  20. Michelle says

    Feb 6, 2018

    So at step 5…am I turning my instant pot to saute for those 2 min of cooking? Or just the heat it already has in it?

    Reply
    • Nora says

      Feb 7, 2018

      Yes, back to sauté, Michelle! Sorry, I’ll add that to the recipe ASAP. – Nora x

      Reply
  21. Beccy says

    Jan 27, 2018

    5 stars
    Delicious. Will definitely be making this again. I was fearful that there was too much liquid in the recipe but I should have had more faith – it was just right!

    Reply
    • Nora says

      Jan 30, 2018

      Beccy, I definitely didn’t believe this would turn out the first time I made it – but I was wrong, too! I’m so glad you enjoyed the risotto – thank you for taking the time to leave a review. – Nora x

      Reply
  22. Cicely says

    Jan 24, 2018

    5 stars
    This was very good! Thanks!

    Reply
    • Nora says

      Jan 24, 2018

      I’m glad you liked the risotto, Cicely! And thank you for taking the time to leave a review – I appreciate it!

      Reply
  23. Amelie Tan says

    Nov 28, 2017

    What if my instant pot does not have the low pressure function? How should I readjust the cooking time?

    Reply
    • Nora says

      Nov 29, 2017

      Hey Amelie, if you have an electric pressure cooker such as the instant pot, you don’t have to worry about setting the pressure! Just use the suggested cooking time as the instant pot naturally cooks on the lower pressure setting (compared to regular stovetop cookers)! Hope that helps 🙂

      Reply

Primary Sidebar

Nora Rusev from Savory Nothings

welcome to

logo for the Savory Nothings brand

Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

More about me →

Mother's Day 🌸

  • slice of sausage spinach quiche being lifted from pan
    Sausage Spinach Quiche
  • maple syrup drizzling over slices of brioche French toast casserole
    Less Egg Brioche French Toast Casserole
  • sour cream blueberry muffins on counter with fresh blueberries
    Sour Cream Blueberry Muffins
  • sliced lemon bread on table
    Lemon Blueberry Bread

see all >

Popular

  • overhead close up view of fried chicken piece
    Crispy Oven Fried Chicken
  • overhead view of Italian meatballs and spaghetti on plate
    Easy Italian Meatballs
  • overhead close up view of beef stew in slow cooker
    Crock Pot Beef Stew
  • frontal view of shepherd's pie on white plate
    Homemade Shepherd’s Pie
  • overhead close up view of crock pot chicken tacos with toppings on wooden platter
    Southwestern Crockpot Chicken Tacos
  • overhead close up view of garlic parmesan oven fried chicken piece on black pan
    Garlic Parmesan Crispy Oven Fried Chicken
  • overhead view of three oven baked chicken breasts in white casserole dish
    Oven Baked Chicken Breast
  • overhead close up photo of chocolate chip baked oats
    TikTok Baked Oats: 6 Ways!

Trending on Pinterest

  • Balsamic Chicken Marinade
  • Swedish Meatballs
  • Mexican Beef and Rice Skillet
  • Instant Pot Pot Roast
  • Homemade Salisbury Steak
  • About
  • Contact

Footer

Footer

Follow Along





Recipes

Breakfast
Lunch
Dinner
Sides
Dessert
Appetizers

Instant Pot
Slow Cooker
One Pot
Casseroles
Ground Beef
Chicken

Featured On

different logos of publications Savory Nothings' content has been featured on

↑ back to top

About | Contact | Work with Us

Copyright Savory Nothings © 2025

Made with lots of love and spices ♥︎
PRIVACY POLICY | ACCESSIBILITY STATEMENT |
As an Amazon associate, I earn from qualifying purchases.

  • Facebook
  • Pinterest
  • Email
  • Yummly
  • Mix

Rate This Recipe

Your vote:




Thank you for taking the time to review this recipe. I appreciate it! Your eMail will not be shared with anyone.

Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.