A Spicy Perspective

Instant Pot Mushroom Risotto

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!

close view green bowl with instant pot mushroom risotto with fresh herbs

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?

top view mushroom risotto with fresh rosemary

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. You can even make it vegan with just a couple of easy swaps!

spoonful of risotto with mushrooms and herbs

Ingredients You Need

  • Butterunsalted, or plant-based butter if you prefer
  • Olive oilor other high-heat neutral flavored oil
  • Oniondiced
  • Garlicminced
  • Mushrooms thinly sliced
  • Fresh rosemarychopped
  • Fresh thyme leaveschopped
  • Dijon mustardit’s a must, no subbing with other mustards here
  • Arborio ricefor a classic velvety risotto
  • Mushroom brothor vegetable broth
  • Parmesan cheesegrated
  • Salt and pepper
top view instant pot with sliced mushrooms

How to Make Creamy 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. 

adding rice to the Instant Pot

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.

top view cooked rice with mushrooms in the pressure cooker

Add the grated parmesan cheese.

Get the Complete (Printable) Instant Pot Mushroom Risotto Recipe + VIDEO Below. Enjoy!

adding grated parmesan cheese to the pressure cooker

Stir several times so that the cheese is fully incorporated and the risotto is creamy. But take care to not mush the rice.

wooden spoon to camera over pot of creamy cooked rice with mushrooms

Then add fresh herbs to the pot and stir again.

fresh rosemary and thyme added to the Instant Pot with creamy rice

Serve mushroom risotto warm as a vegan or vegetarian side or main dish.

It’s fabulous to pair with Seared Scallops, Chicken Kiev, or Brown Butter Halibut.

Or keep things strictly veg with tasty side dishes like Roasted Lemon Asparagus or Roasted Vegetable Medley!

close view stone bowl with instant pot cooked mushroom risotto with fresh herbs sprinkled on top

Frequently Asked Questions

How do I make this a vegan pressure cooker risotto recipe?

Use plant-based butter and nutritional yeast instead of the parmesan cheese. That’s it!

Is mushroom risotto gluten free?

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.

Can I make this recipe without mushrooms?

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!

How long does risotto last?

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.

spoonful of pressure cooker risotto with mushrooms and herbs

Looking for More Delicious Vegetarian Recipes?

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5 from 6 votes
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Instant Pot Mushroom Risotto

Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Your Instant Pot is the key to making perfectly creamy, rich and delicious vegetarian (or vegan!) mushroom risotto at home – no constant stirring needed! This foolproof pressure cooker risotto is effortless but tastes so impressive.
Servings: 8 servings

Ingredients

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.

Video

Notes

For Vegan Mushroom Risotto use plant-based butter and nutritional yeast instead of parmesan.
Store cooled leftovers in an airtight container and keep in the refrigerator for up to 4 days.

Nutrition

Serving: 0.75cup, Calories: 330kcal, Carbohydrates: 46g, Protein: 9g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 24mg, Sodium: 924mg, Potassium: 256mg, Fiber: 2g, Sugar: 3g, Vitamin A: 685IU, Vitamin C: 4mg, Calcium: 120mg, Iron: 3mg
Course: dinner, Main, Main Course, Side Dish
Cuisine: American, Italian, vegan, vegetarian
Author: Sommer Collier

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8 comments on “Instant Pot Mushroom Risotto”

  1. Pingback: Friday favorites – foodiecrush – Encourage Industry

  2. 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!

  3. Pingback: Friday Faves - foodiecrush - Air Fryer Finder

  4. 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!

  5. This is the creamiest risotto! And, the instant pot makes it so easy to make! Perfect alone or as a side dish.

  6. This was a really huge hit at my house!! Thanks for sharing!

  7. This riscotto was so creamy and easy to make perfect for every day, we loved this recipe so comforting and easy

  8. This is the best pressure cooker recipe that I have found! I love this so much – thank you for sharing this recipe!