Simplify dinner tonight with this pressure cooker mushroom risotto! It’s full of delicious flavors and so easy to make.
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! If you want you can serve it with some crispy garlic parmesan chicken, but if you’re completely new to this “feeding a bunch of hungry lion cubs from scratch” thing I recommend just making the risotto.
And if your lion cubs complain about the lack of meat…? Well, throw in shredded rotisserie chicken when it’s done cooking. Easy peasy.
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. I won’t even go into other varieties, they’re usually expensive and harder to find.
But Nora, you might ask… What if I just want to make a quick mushroom rice for dinner right now and don’t have any arborio rice? Well, my friend… I have been known to cook risotto with any old rice I have around. You can even do brown rice. It might not be the most risottoy risotto, but it’s still somewhat creamy and delicious.
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!
I always like to add a salad with honey mustard dressing on the side! Sometimes I make sautéed green beans or roasted asparagus to go with it, too.
More mushroom recipes
More instant pot
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Pressure Cooker Mushroom Risotto
- 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 Parmigiano-Reggiano cheese, plus more for serving
- 2 tablespoons cold butter
- Handful finely minced parsley
- 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.