Instant Pot Mushroom Risotto is one of my new favorite meals to make. It may sound extravagant, but you won’t believe how quick and easy it actually is. You have to try this delicious and satisfying meal, ready to eat in just 25 minutes!
Why This Recipe Works
Risotto is notorious for being a laborious dish, requiring almost constant stirring. But thanks to your Instant Pot, this innovative risotto recipe requires no stirring at all, believe it or not!
This Instant Pot Mushroom Risotto recipe is fairly simple, but SO flavorful with the best, creamiest texture. It’s also a flexible recipe and can easily be made vegetarian with little change to its flavor. It’s still so rich and savory that even non-vegetarians will be satisfied with this meatless dinner.
Once you make this risotto dish, loaded with tasty mushrooms, spinach, peas, and topped with nutty Parmesan cheese, you’ll crave it again and again!
Onion – I use yellow onions or Spanish onions for this recipe. Sweet onions like Vidalia work as well.
Mushrooms – any type of mushroom will work. I usually use cremini or champignon.
Arborio rice – the type of rice you use for risotto is important. It should be a short grain rice variety which have higher starch content, like arborio or carnaroli.
Spinach – use fresh spinach or frozen spinach that has been defrosted.
Peas – since frozen peas cook quickly, you can add them straight from the freezer without defrosting first.
Parmesan – I highly recommend using real Parmesan and grating it yourself, rather than buying pre-grated. It makes a huge difference!
How to Make
Gather your ingredients:
Set your Instant Pot to 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 the spinach and 2 tablespoon of butter and saute for 2 minutes.
Stir in peas and Parmesan and saute for 1 more minute.
Serve and enjoy a delicious meal.
- This recipe is really quite flexible. You can add whatever vegetables you have on hand. I love adding sugar snap peas or diced green beans.
- This recipe as written is NOT vegetarian, since it contains chicken broth. The chicken broth adds a wonderful savory flavor. However, it can easily be made vegetarian by swapping the chicken broth for vegetable broth.
How to Serve Risotto
This Instant Pot Mushroom Risotto is a complete one pot meal! Top with additional Parmesan and fresh herbs for serving.
Rice Instant Pot Rice Recipes
If you love using your Instant Pot to make rice, check out these foolproof rice recipes too:
Instant Pot Mushroom recipes
Can I use something else instead of Parmesan?
Parmesan is the best cheese for Instant Pot Mushroom Risotto in my opinion, 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's a little more intense.
Mozzarella - This is milder. You can add chopped mozzarella or shredded. In either case, it offers glorious cheese pulls.
Taleggio - This type of cheese is more unique. The intense taste would be a welcomed new experience for adventurous eaters.
Fontina - Fontina is similar to Taleggio but much more mild. The way it melts gives a nice shiny cheesy look to Risotto.
If you like cheese, try this Instant Pot mac and cheese recipe too!
Can I freeze risotto?
Yes, you can freeze the recipe (before adding the cheese).
Once it is fully cooled, place in freezer-friendly zip lock bags and freeze up to 3 months. To serve soup, just reheat it in a microwave, top with cheese, and serve warm.
Instant Pot Mushroom Risotto
- 4 tablespoon 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
- ¼ teaspoon thyme dried
- 2 cup baby spinach
- ¾ cup peas frozen
- ¼ cup Parmesan freshly grated
- In Instant Pot, press saute and add 2 tablespoon 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 tablespoon of butter and spinach and saute for 2 minutes.
- Add peas and parmesan and saute for 1 more minute.
- Serve and enjoy 🙂
Welcome to my kitchen! I am Corrie, the blogger behind Corrie Cooks. I run this blog with my wife since 2017, so you can enjoy quick, easy and delicious Instant Pot recipes. Thank you for stopping by 🙂