Instant Pot Mushroom Risotto

A dish of mushroom risotto is a beautiful thing—creamy, cheesy, and earthy—and the Instant Pot makes it accessible and surprisingly easy. The mushrooms and shallots are quickly sautèed in the pot before the rice, garlic, and wine are added. Then, a good quality chicken broth brings it all together and provides enough liquid to work well in the Instant Pot. The Instant Pot is pretty much fuss-free—no standing over a hot stove—and I can do other things while the pressure cooker does its thing.

Once the risotto is done, Parmesan cheese is added with extra butter, and I like to add a tablespoon of lemon juice to give it a brighter flavor. Finish your risotto off with a garnish of parsley and some extra Parmesan cheese.

The dish is also easy to customize. When you add the parm, you can add steamed peas and/or baby spinach. You can also use vegetable broth if you prefer a vegetarian risotto.

Ingredient Notes

• Butter – Divided use ensures flavor at multiple stages: sautéing aromatics, enriching the risotto, and creating a silky finish.
• Garlic – Grated cloves distribute more evenly and infuse the risotto with deeper aromatics than chopped garlic.
• Shallots – Milder and sweeter than onions, they add gentle depth without overpowering the mushrooms.
• Mushrooms – Cremini, baby bella, or button mushrooms work well. Thin slicing ensures they soften quickly and evenly.
• Dry white wine – Adds brightness and acidity. Choose something drinkable like Pinot Grigio or Sauvignon Blanc; avoid sweet wines.
• Arborio or carnaroli rice – Short-grain varieties high in starch that create the signature creamy risotto texture. Do not rinse the rice or you’ll lose necessary starch.
• Thyme – Fresh or dried thyme enhances the earthy flavor of mushrooms. A sprig can be removed after cooking if preferred.
• Chicken broth – Provides savory depth; vegetable broth is a suitable alternative for a vegetarian version.
• Parmesan cheese – Adds salty richness and brings the risotto together. Finely grated cheese melts best.
• Lemon juice – Brightens and balances the richness of the dish.
• Fresh herbs – Parsley or chives add freshness and color when serving.

How to Make It

1. Set the Instant Pot to Sauté and melt a portion of the butter with a splash of oil if desired. Sauté the shallots until softened, then add mushrooms and cook until they release their liquid and begin to brown.
2. Stir in the rice to lightly toast the grains, which enhances the final flavor. Add garlic and cook briefly until aromatic.
3. Deglaze the pot with white wine, scraping the bottom to remove any flavorful browned bits. Let most of the wine evaporate to concentrate its flavor.
4. Add the broth and thyme, stirring to ensure the rice is evenly distributed. Secure the lid and pressure cook until the rice is tender but not mushy.
5. Allow a brief natural release to maintain creaminess, then open the lid and stir in the remaining butter, Parmesan, and lemon juice until smooth and glossy.
6. Taste and adjust seasoning before serving warm with fresh herbs.

Recipe Variations

• Vegetables: After pressure cooking, add 1 cup diced asparagus, peas, or zucchini. Stir and let sit for 2 to 3 minutes with the lid on to soften.
• Chicken: Stir in 1 cup cooked diced chicken with the cheese and lemon.
• Shrimp: Add peeled shrimp before pressure cooking; the 5-minute cook time will cook them through.
• Bacon or Pancetta: Cook 3 to 4 slices chopped bacon or pancetta with the shallots for a smoky base.
• Herbs: Use rosemary or sage in place of thyme.
• Cheese Swap: Substitute or combine Parmesan with Pecorino Romano or a mild goat cheese for tang.

How to Serve Risotto

• Main Course: Serve with a crisp Caesar salad or roasted vegetables.
• Side Dish: Perfect alongside seared scallops, roast chicken, or grilled steak.
• Toppings: Toasted pine nuts, pecans, or walnuts for crunch.