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Instant Pot Mushroom Risotto

A creamy, restaurant-quality risotto made easy in the Instant Pot with earthy mushrooms and tender arborio rice, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1½ cups arborio rice
  • 1 lb mixed mushrooms, sliced (cremini, shiitake, or baby bella)
  • 4 cups vegetable or chicken broth
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup dry white wine (substitute with extra broth)
  • 3 tablespoons butter, divided
  • 2 tablespoons olive oil
  • ⅔ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh thyme (or 1 tablespoon dried)
  • Salt and black pepper to taste
  • Fresh parsley for garnish

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 translucent. Add minced garlic and cook for another 30 seconds until aromatic.
  2. Add sliced mushrooms to the pot and cook for 5-6 minutes, stirring occasionally. The mushrooms will release their moisture first, then begin to golden.
  3. Add arborio rice to the pot and stir constantly for 2 minutes. The rice should toast and become slightly translucent around the edges.
  4. Pour in white wine and scrape up any browned bits from the bottom using a wooden spoon. Let the wine simmer for 1 minute to cook off the alcohol. Add warm broth, thyme, salt, and pepper. Stir once to combine.
  5. Secure the lid and set valve to sealing position. Cook on high pressure for 6 minutes. When cooking completes, allow natural pressure release for 10 minutes before manually releasing remaining pressure.
  6. Stir in remaining butter and Parmesan cheese until melted and incorporated. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley and serve immediately.

Notes

Don't skip browning the mushrooms for better flavor and texture. Use warm broth and allow natural pressure release for best results. Store leftovers in refrigerator for up to 3 days and reheat gently with warm broth. Freezing not recommended. Don't fill Instant Pot beyond halfway mark as rice expands significantly.