Instant Pot Mushroom Risotto

Risotto is a fancy Italian restaurant menu item that is now easy to make at home with this Instant Pot Mushroom Risotto recipe!

It’s the perfect blend of creamy sauce, cheesy parmesan, Shiitake mushrooms and arborio rice. It’s got a delicious flavor all its own and it’s so easy to make in the Instant Pot, with only one pot & no need for endless stirring!

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Instant Pot Mushroom Risotto

The instant pot makes cooking complicated recipes easy!
Everything is cooked in one pot and on the table in no time.
Now risotto is easy enough to make for a weeknight dinner and fancy enough for last-minute company!
So many different add-ins and variations! Make a low-carb or keto version by using fresh or frozen cauliflower rice.
Serve with a tangy Spinach and Strawberry Salad, a side of Candied Carrots, and some Cheesy Bread!

Ingredients and Variations

RICE: Technically, any kind of rice can be used in risotto, however, it’s best to use arborio. Its high starch content helps develop the creamy texture that makes this dish so unique.
SAUCE: Use precise amounts of chicken stock and white wine so the rice cooks fully. And the mushrooms will release a lot of natural liquid as they are sauteed.
ADD-INS: Shiitake mushrooms have a deeper, nuttier flavor than white button mushrooms, so splurge for the mushroom upgrade. Green peas (fresh or frozen) add a pop of color, chopped spinach or diced asparagus, even some roasted red bell peppers. Make this an elegant entree by adding your favorite cooked protein like shrimp or diced chicken breast or thighs. Pieces of cooked bacon with peas make an entrée that’s savory and colorful!
SEASONINGS: A light sprinkle of herbs accents this dish. Thyme, sage, and rosemary are best. The ratio of fresh to dried is a tablespoon of fresh to a teaspoon of dried.

How to Make Instant Pot Mushroom Risotto

Saute mushrooms in butter and olive oil.
Add shallots and saute until translucent. Add rice, garlic, and salt. Cook about 2 minutes.
Add white wine and/or stock to scrape the bits from the bottom of the pot. Add remaining stock, seal the lid, and set to cook as per directions below.
Remove lid carefully and stir in parmesan and lemon juice. (Add in any cooked protein or extra vegetable at this point if using)
Serve hot with an extra garnish of parmesan cheese, a small sprig of sage or rosemary and a lemon wedge.

Tips for the Best Risotto

Choose shallots over onions because they are sweeter and won’t overwhelm the flavor of the dish. Stock has less salt, so choose this option over broth since parmesan cheese is salty enough.

Stir risotto vigorously when adding the parmesan cheese. This will help release the starch and give it a creamy, slow cooked taste and texture.

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. It can be reheated in the microwave or on the stovetop.

Time Saving Tips

Add cooked meat at the end after the cheese has been mixed in for a complete meal in one pot. Or place chicken thighs or salmon filets on top of each portion like restaurants do.

Grate parmesan cheese ahead of time and keep in a sealed bag in the refrigerator. And avoid the temptation to use pre-packaged grated cheese. Fresh is best as it will melt and blend better because it doesn’t contain any anti-caking ingredients.

Other Delicious Side Dishes To Try!

top view of plated Instant Pot Mushroom Risotto with a spoon

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Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto is an easy & delicious one-pot side dish or entree!

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Prep Time 5 mins

Cook Time 15 mins

Total Time 25 mins

Servings servings

Author Holly Nilsson

Ingredients

1 Tablespoon olive oil
1 Tablespoon unsalted butter
8 ounces shiitake mushrooms sliced thin
1 shallot diced
1 cup arborio rice
2 cloves garlic minced (about 2 teaspoons)
1 teaspoon kosher salt
¼ cup dry white wine optional
2 cups chicken stock
½ cup grated parmesan cheese
1 Tablespoon lemon juice
fresh sage or herbs of your choice for garnish

Instructions

Set Instant Pot to Saute. Add olive oil, butter, and mushrooms. Cook for 5-7 minutes, or until the mushrooms turn golden brown.
Add shallots and cook for 2-3 minutes, until shallots become translucent. Add arborio rice, garlic, and kosher salt. Cook for 1-2 minutes longer.
Deglaze the bottom of the instant pot with the white wine (optional) and/or chicken stock. Scrape the bottom using a wooden spoon, making sure any bits are removed. Secure the lid and cook at high pressure for 5 minutes.
Once the Instant Pot has finished cooking, release the steam manually until completely released. Remove lid carefully and stir in the parmesan and lemon juice.
Serve warm, with some fresh parmesan, freshly ground black pepper and any herbs and seasonings as desired.