Savory Instant Pot Mushroom Risotto

A Creamy, No-Stir Delight

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Savory Instant Pot Mushroom Risotto

Difficulty:IntermediatePrep time: 15 minutesCook time: 30 minutesRest time: 5 minutesTotal time: 50 minutesServings:4 servingsCalories:350 kcal Best Season:Fall


Indulge in the creamy, umami-rich flavors of our Savory Instant Pot Mushroom Risotto. This no-stir recipe guarantees a luxurious texture and depth of flavor with every spoonful. Perfect for a cozy night in or to impress at your next dinner party, this risotto transforms simple ingredients into a gourmet experience with the convenience of your Instant Pot.



  1. Activate the Sauté function on your multi-functional pressure cooker, such as an Instant Pot. Combine the butter and olive oil in the pot, stirring until the butter is completely melted, which should take roughly 2 minutes.
  2. Introduce the mushrooms to the pot and stir occasionally. Allow them to cook until they begin to soften, taking about 3 minutes. Next, add the onions and continue to cook for an additional 2 minutes. Place a sprig of rosemary into the mix and let it cook for 1 minute to infuse the flavor.
  3. Now, add the rice to the pot, stirring it to ensure each grain is well coated with the butter and olive oil mixture. This step should also take about 2 minutes. Afterward, pour in the wine and let it simmer for 3 minutes, allowing the rice to absorb the flavors.
  4. Gently pour the stock into the pot, making sure to stir and scrape any bits off the sides of the pot. Allow this to simmer for another minute.
  5. Proceed to close the lid of the pressure cooker securely. Adjust the venting knob to the sealing position. Set the pressure cooker to high pressure as per the manufacturer’s instructions and set the timer for 6 minutes. Note that the pressure will take some time to build up inside the pot.
  6. Once the cooking time has elapsed, carefully tap the venting knob a few times with a wooden spoon or spatula to release any initial pressure. Stand back and turn the knob to the vent position to release the remaining pressure. After about 5 minutes, when all the pressure has been released, remove the lid from the pot.
  7. Stir the risotto for about 1 minute until it reaches a creamy consistency. Remove and discard the rosemary sprig. Season the risotto with salt and pepper to taste. Finally, mix in the Parmesan cheese until it is fully melted and the risotto is evenly combined.
  8. Serve the risotto while it’s hot, spooning it into bowls to enjoy the rich and creamy flavors.


  • – For a non-alcoholic version, replace the white wine with additional vegetable broth.
    – To keep the risotto vegetarian, ensure that the Parmesan cheese is made without animal rennet.
    – Leftovers can be stored in the refrigerator for up to three days.
Keywords:Instant Pot, Mushroom Risotto, Easy Recipe, Vegetarian, Comfort Food
Nutrition Facts

Servings 4

Amount Per Serving
Calories 350
% Daily Value *
Total Fat 10g16%
Saturated Fat 5g25%
Cholesterol 20mg7%
Sodium 700mg30%
Total Carbohydrate 53g18%
Dietary Fiber 2g8%
Sugars 2g
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth can be used for a non-vegetarian version.

What if I don’t have an Instant Pot?

This recipe is designed for an Instant Pot; however, you can adapt it for stovetop cooking by continuously stirring the risotto and gradually adding the broth until the rice is cooked through.

How do I know when the risotto is done?

The risotto is done when the rice is al dente and the mixture is creamy. The Instant Pot method should yield this result after the pressure release and stirring in the Parmesan.

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    05/19/2024 07:35 am GMT

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