Instant Pot Mushroom Risotto
Elevate your dinner with instant pot mushroom risotto. This dish combines mushrooms, rice, and cheesy goodness with minimal effort.
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.
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.
How to Store
Refrigerator: Cool the risotto completely and store in an airtight container in the refrigerator for up to 4 days.
♨️ How to Reheat
Stovetop: Reheat in a saucepan over medium-low heat with a splash of broth or water, stirring frequently until warmed.
Microwave: Reheat in short bursts—30 to 45 seconds—stirring between, and add a splash of broth or water to maintain creaminess.
Instant Pot Mushroom Risotto
Ingredients
- 4 tablespoons butter, divided
- 1 1/2 teaspoons grated garlic, about 3 cloves
- 1/2 cup finely chopped shallots
- 8 ounces mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup dry white wine
- 2 cups chicken broth
- 1 cup arborio rice
- 1 teaspoon thyme leaves or 1 or 2 sprigs of thyme, or 1/4 teaspoon of dried thyme
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 1 tablespoon lemon juice
- Fresh chopped parsley or chives, for garnish, optional
Instructions
- Sauté the Aromatics and Rice: Choose the sauté setting on the Instant Pot and add 1 tablespoon of olive oil and 1 tablespoon of butter. When the oil and butter are hot, add the shallots. Cook the shallots for 1 minute, then add the mushrooms. Continue cooking, stirring frequently, for 3 to 4 minutes or until they are tender.Add the rice and cook for 2 minutes, then add the garlic and cook for 1 more minute. Season with a generous dash of kosher salt and a pinch of pepper.
- Deglaze the Pot: Add the white wine and cook, scraping the bottom of the pan. When the wine has almost completely evaporated, add the chicken broth and thyme.
- Pressure Cook: Lock the lid in place and set the pot to pressure cook on high for 5 minutes. Let the pressure come down naturally for 10 minutes, then do a quick release to release the remaining pressure. Remove the lid.
- Add the remaining 2 tablespoons of butter, Parmesan cheese, and lemon juice.
- Serve: Transfer the risotto to a serving bowl and garnish with parsley or chives.
