Instant Pot mushroom risotto turns a time intensive, but delicious dish into an easy to make show stopper. Featuring creamy, cheesy rice and golden brown garlicky mushrooms, this risotto rivals any you would order in a restaurant with only minutes of active prep time!
I love a good risotto.
It’s one of my favorite dishes to order when I go out.
And with simple ingredients it’s possible to make it at home.
But traditional stove top versions take forever with all the stirring.
Thanks to the Instant Pot you can have delicious risotto at home without all the stirring and fuss.
What type of mushrooms are good with risotto?
This recipe uses baby bella mushrooms, but we have also used white mushrooms.
You could also use shitake or porcini if you prefer, although they will have a stronger flavor/taste.
Ingredients
To make this you’ll need:
- Butter– Salted
- Shallot– Diced. Can’t find a shallot? Use a small sweet onion.
- Mushrooms– Sliced baby bella mushrooms
- Garlic– Minced
- Arborio rice– Don’t substitute another kind of rice. This kind of rice is what classic risotto recipes use to get that perfect creamy texture.
- Beef broth– You can substitute vegetable broth if you are vegetarian.
- Water
- Wine– Dry white wine
- Seasoning– Seasoned salt, fresh cracked black pepper, Italian seasoning
- Parmesan cheese– Shredded
How to Make
To make this mushroom risotto, add two tablespoons of butter to the liner of your Instant Pot.
Press the sauté button, adjusting it so it’s on the HIGH setting.
Once the butter’s melted, add the diced shallots.
Cook the shallots, stirring enough so they don’t stick or burn, just until they’ve softened.
Then, stir in the garlic and let it cook for 60 seconds.
When the garlic is fragrant, add the remaining two tablespoons of butter and the mushrooms to the pot.
Cook, stirring often to prevent sticking and burning, until the mushrooms have browned.
Pour the white wine into the pot and use a sturdy spoon to scrape up any and all browned bits on the bottom of the pot.
Then, add the rice, broth, water, and seasoning.
Stir everything together to evenly combine.
Secure the lid on the Pot with the vent valve set to seal, and cook on HIGH pressure for 6 minutes.
Carefully turn the valve to do a quick release.
Remove the lid.
Stir in the Parmesan cheese.
Serve and enjoy!
Storing leftovers
Store leftover risotto in an airtight container in the fridge for up to 3 days.
Can I substitute something for the wine in the risotto?
I highly recommend using the wine as directed but if you prefer you could sub extra broth.
Tips and Tricks
- It may seem like too much liquid once everything’s added to the pot, but trust me- it’s not!
- Stir enough when you are sautéing the veggies that nothing will stick or burn.
- If it doesn’t seem creamy when you open the pot, don’t worry! When you stir in the cheese, it will get deliciously creamy.
Other Easy Risotto Recipes
Instant Pot mushroom risotto turns the restaurant classic into an easy to make dish at home. Make it today and enjoy!
Looking for other easy risotto recipes? Try these:
If you’ve tried these INSTANT POT MUSHROOM RISOTTO, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Instant Pot Mushroom Risotto
Ingredients
- 4 tbsp salted butter divided
- 1 large shallot diced
- 1 lb sliced baby bella mushrooms
- 2 tbsp minced garlic
- 2 cups arborio rice
- 3 cups beef broth
- 1 cup water
- 1/2 cup dry white wine
- 2 tsp seasoned salt
- 1/2 tsp freshly cracked black pepper
- pinch Italian seasoning
- 1/2 cup shredded Parmesan cheese
Instructions
- Add two tablespoons of butter to the liner of your Instant Pot. Press the sauté button, and adjust it so it's on the HIGH setting.
- Once the butter's melted add the diced shallots and cook, stirring occasionally, just until they've softened.
- Add the garlic, stirring in, and let it cook for 60 seconds.
- Add the remaining two tablespoons of butter and the mushrooms to the pot. Cook, stirring often, until the mushrooms have browned.
- Pour the white wine into the pot, and use a sturdy spoon to deglaze the bottom of the pot- scraping up any and all browned bits.
- Add the rice, broth, water, and seasoning stirring everything to evenly combine.
- Add the lid to close, make sure the vent valve is set to seal, and cook on HIGH pressure for 6 minutes. Carefully perform a quick release.
- Remove the lid, add the cheese, and stir the risotto together. Serve & enjoy!
Notes
- It may seem like too much liquid once everything's added to the pot, but trust me- it's not!
- Stir enough when you are sautéing the veggies that nothing will stick or burn.
- If it doesn't seem creamy when you open the pot, don't worry! When you stir in the cheese, it will get deliciously creamy.
Nutrition
that was as good as any restaurant! I added some scampi on the side, but otherwise made no no changes.
BRAVO!