Instant Pot Mushroom Risotto

Hungry but too tired to cook? Instant Pot Risotto is the Solution!

Nothing can be as quick as risotto which does not even need stirring at all.

Ease and simplicity are the essences of this Instant Pot mushroom risotto recipe, having each bite creamy and delicious as hell.

You would crave the dish loaded with tasty mushrooms, spinach, peas, and aesthetic Parmesan!

Can I use something else instead of Parmesan?

The Parmesan is the best cheese of Risotto, but if you want to experiment with other types here is what you can use:

Pecorino Romano – This has a very similar taste as Parmesan, but since it’s made from sheep’s milk instead of cow’s milk, it has got intense taste elements.

Mozzarella – This has a very cheesy nature.  You can use complete cubes or shred them before putting them in the pan. In either case, it offers glorious cheese pulls.

Taleggio – It’s not necessarily liked by everyone, but only for people with unique taste buds.  The strong cheesiness with intense taste would definitely be a new experience.

Fontina – Fontina is the cheese for those who do not like Taleggio. The way it melts gives the cheesy look to Risotto.

If you like cheese, try this Instant Pot mac and cheese recipe.

How to serve?

The cheese topping on the dish would do the job while serving.

Do I have to use garlic?

No, but the taste would be much better with  2-3 cloves of minced garlic.

Can I freeze risotto?

Yes! This Instant Pot mushroom risotto is great because you can freeze it.

Pack cold dish in freezer-friendly zip lock bags and freeze up to 3 months.

When freezing, do not include any dairy. When you have guests, just reheat it in a microwave, top with cheese and serve.

How to make Instant Mushroom Risotto

Gather your ingredients:

Select a 6-qt Instant Pot at a high saute setting. Melt 2 tablespoons butter. Add onion and garlic and cook for about 3-4 minutes until it becomes translucent.

Add mushrooms, salt and pepper and saute for 3 more minutes.

Stir in chicken broth, rice, and thyme.

Select manual setting. Adjust the pressure to high. Set the time for 6 minutes.

Once the cooking cycle is done, perform a quick pressure release and press “saute”.

Add it in spinach and 2 tbsp of butter and saute for 2 minutes.

Stir in peas and Parmesan and saute for 1 more minute.


Serve and enjoy a delicious meal.

Instant Pot Mushroom Risotto
4.67 from 3 votes
Print Pin Rate
Course: lunch
Cuisine: American, Italian
Keyword: chicken breast, Creamy Mushrooms, parmesan
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2
  • 4 tbsp butter divided and unsalted
  • 3 cloves garlic minced
  • 1 onion diced
  • 8 ounces mushrooms (cremini or champignon) thinly sliced
  • 2 cup chicken broth
  • 1 cup arborio rice
  • 1/4 tsp thyme dried
  • 2 cup baby spinach
  • 3/4 cup peas frozen
  • 1/4 cup Parmesan freshly grated
  • In Instant Pot, press saute and add 2 tbsp of butter.
  • Add onion and garlic and saute for 3 minutes.
  • Add mushrooms, salt and pepper and saute for 3 more minutes.
  • Stir in chicken broth, rice and thyme.
  • Close the lid and cook on high pressure for 6 minutes.
  • When cooking time is complete, do a quick pressure release and press saute.
  • Add 2 tbsp of butter and spinach and saute for 2 minutes.
  • Add peas and parmesan and saute for 1 more minute.
  • Serve and enjoy 🙂
Calories: 517kcal Carbohydrates: 98g Protein: 18g Fat: 6g Saturated Fat: 3g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Cholesterol: 12mg Sodium: 1122mg Potassium: 716mg Fiber: 7g Sugar: 7g Vitamin A: 3394IU Vitamin C: 53mg Calcium: 265mg Iron: 7mg

Best Instant Pot Mushroom Risotto


This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

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