Instant Pot Mushroom Risotto
by Sommer Collier — last updated on Feb 17, 2025 
Instant Pot Mushroom Risotto – Your pressure cooker is the key to making perfectly creamy, rich, and delicious vegetarian (or vegan!) risotto at home – no constant stirring needed!
There is a reason why cooking show contestants often make risotto to impress discerning judges. Although it is a simple dish, getting that signature creaminess and deep flavor requires a skilled touch and nearly constant attention. Creating a delicious risotto isn’t just a method of cooking, it truly is an art form.
So, yeah… Making a traditional risotto can be a bit nerve-wracking. After years of painfully stirring and stirring risotto over the stovetop to create the perfect creamy texture, a friend of ours suggested I try making risotto in my Instant Pot.
Wait. You can do that?
Instant Pot Mushroom Risotto
My first thought was the texture could not possibly come out right… After all, risotto requires constant stirring to release the starches from the rice. These starches create the creamy base that makes this rice dish different from the rest.
Yet to my surprise, my Instant Pot Risotto came out smooth, creamy, and just as luxurious as it does from 25- 30 minutes of stirring!
That’s right, risotto is no longer only for special occasions. With this easy Instant Pot recipe you’ll be serving this dish as a side (or main) anytime you feel the need for a taste of extravagance without all the fuss.
Bonus: This pressure cooker mushroom risotto recipe is naturally vegetarian and gluten-free. With just a couple of easy swaps, you can even make it vegan!
Ingredients You Need
- Butter – unsalted, or plant-based butter if you prefer
- Olive oil – or other high-heat neutral flavored oil
- Onion – diced
- Garlic – minced
- Mushrooms – thinly sliced
- Fresh rosemary – chopped
- Fresh thyme leaves – chopped
- Dijon mustard – it’s a must, no subbing with other mustards here
- Arborio rice – for a classic velvety risotto
- Mushroom broth – or vegetable broth
- Parmesan cheese – grated
- Salt and pepper
How to Make Mushroom Risotto in an Instant Pot
Set your electric pressure cooker on Sauté. Add the butter and oil. Once hot, stir in the diced onion and garlic. Sauté for 2-3 minutes.
Then stir in the sliced mushrooms, rosemary, and thyme. Sauté for 5-8 minutes, until the mushrooms are soft.
Then mix in the Dijon mustard, rice, and mushroom broth. Add 1 teaspoon of salt and ½ teaspoon of ground black pepper.
Lock the lid into place and set the Instant Pot on Pressure Cook High for 6 minutes.
Once the timer goes off, perform a Quick Release. When the steam valve drops it is safe to open the lid.
Add the grated parmesan cheese.
Get the Complete (Printable) Instant Pot Mushroom Risotto – Recipe and VIDEO Below. Enjoy!
Stir several times so the cheese is fully incorporated and the risotto is creamy. But take care not to mush the rice.
Then add fresh herbs to the pot and stir again.
Serve mushroom risotto warm as a vegan or vegetarian side or main dish.
It’s fabulous to pair with Seared Scallops, Chicken Kiev, or Lemon Pepper Cod.
Or keep things strictly veg with tasty side dishes like Roasted Lemon Asparagus or Roasted Vegetable Medley!
Frequently Asked Questions
Use plant-based butter and nutritional yeast instead of the parmesan cheese. That’s it!
Yes, it is! Double-check your broth to make sure there is no sneaky gluten in it. If you buy a good quality broth, there should be no additives.
You certainly can skip the mushrooms. No offense taken! This dish will still be creamy and delicious without them. For other delicious recipes, you should also try my Creamy Beet and Chevre Risotto and Green Risotto recipes!
Let leftovers cool to room temperature, then store in an airtight container. Risotto will keep for up to 4 days in the refrigerator. When you reheat it, you may want to add a little broth or water to thin out the creamy base.
Looking for More Delicious Vegetarian Recipes?
- Paneer Tikka Masala
- Gobi Manchurian
- Saag Paneer Recipe
- Vegan Fruit Pizza
- Skinny Pasta Primavera
- Vegetarian Stuffed Peppers
- Cheesy Vegan Quinoa Grits
- Cheesy Enchilada Rice
- Best Vegetarian Pot Pie
- Spicy Vegan Ramen
Instant Pot Mushroom Risotto Recipe
Video
Ingredients
- ¼ cup butter or plant-based butter
- 2 tablespoons olive oil
- 1/3 cup diced onion
- 3-4 cloves garlic minced
- 1 pound cremini or button mushrooms thinly sliced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon Dijon mustard
- 2 cups Arborio rice
- 6 cups mushroom broth or vegetable broth
- ¾ cup parmesan cheese or ½ cup nutritional yeast
- Salt and pepper
Instructions
- Set your electric pressure cooker on Sauté. Add the butter and oil. Once hot, stir in the diced onion and garlic. Sauté for 2-3 minutes, then stir in the sliced mushrooms, rosemary, and thyme. Sauté for 5-8 minutes, until the mushrooms are soft.
- Mix in the Dijon mustard, rice, and mushroom broth. Add 1 teaspoon of salt and ½ teaspoon of ground black pepper.
- Lock the lid into place and set the Instant Pot on Pressure Cook High for 6 minutes.
- Once the timer goes off perform a Quick Release. When the steam valve drops it is safe to open the lid.
- Stir in the Parmesan cheese and serve warm.
Can I add white wine to this?
Hi Mary,
Sure, you can! Just swap it out for some of the broth. :)
I just made this. It is also a great base recipe to build upon. I left off the rosemary because I am not a big fan, but followed the rest of the recipe. At the end, I mixed in some frozen peas and quartered scallops. I made sure the scallops were covered with the hot risotto, and left it covered for a bit. Turned out great!
I made this last night for a dinner party and I have to say it was amazing. I actually used dried mushrooms and used the water I soaked them in as part of the stock. I dont attempt Risotto because it required too much attention. However, I can’t tell you how easy this was. Another successful recipe on Spicy Perspective.
It was hard to believe it would come out the way it did, but it was delicious! The cheese I used (grated Parmesan and Romano) acted as a binder and tied everything together! This’ll be a repeat recipe for sure!
Easy enough to cut the recipe down and make it for 2 people with a good serving left over. I added a bit extra onion (dry shallots in addition to fresh onion), and cut back on the rosemary and thyme, and did not add salt since the vegetable broth had some in it. It was a little soupy after cooking, but a minute on saute got rid of the extra moisture. Arborio rice turned out perfectly!
This is the creamiest risotto! And, the instant pot makes it so easy to make! Perfect alone or as a side dish.
Made this tonight, and it was delicious! Like others have said, it’s amazing how creamy this is! Can’t wait to experiment with different cheeses next time!
This was a really huge hit at my house!! Thanks for sharing!
This riscotto was so creamy and easy to make perfect for every day, we loved this recipe so comforting and easy
This is the best pressure cooker recipe that I have found! I love this so much – thank you for sharing this recipe!