When it comes to Instant Pot recipes, this mushroom risotto may truly be my favorite. I’ve made it so many times that I almost have the entire thing memorized! It’s made with flavorful rice, chicken broth, wholesome mushrooms, and fresh rosemary, then topped off with parmesan for some cheesy deliciousness. And the fact that it’s easy to make in just 20 minutes is the absolute best!
Just throw everything in the pressure cooker, cook on high pressure, and let it vent. That’s it! It’s ready to go and the cooking time is hands-off. If you’re looking for the ULTIMATE easy vegetarian dinner idea or side dish recipe, then you’ll love the creamy goodness in this Instant Pot Risotto!
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Table of Contents
What You’ll Need
Aside from a pressure cooker (the Instant Pot), here are some of the main ingredients that you’ll need to make this recipe:
- Olive Oil – While olive oil is used in this recipe, regular unsalted butter is an option as well.
- Onion/Garlic – I used fresh yellow onion and garlic. But onion powder and garlic powder are great options, too!
- Mushrooms – There’s nothing like the flavor that mushrooms add to this recipe. SO yummy!
- Rice – The rice in this recipe is arborio rice. However there are many great options to use!
- Broth – Chicken or vegetable broth work great in this recipe! Another way to take this recipe up a notch is to replace some of the broth with a dry white wine. So good!
- Rosemary – A few sprigs of fresh rosemary or dried rosemary adds so much flavor.
- Peas – Frozen peas that are fully thawed work best! However, you can also add in canned peas at the end of the recipe instead.
- Parmesan – Grated parmesan cheese takes the creamy texture and flavors to another level!
What Type of Rice to Use for Risotto
Arborio rice is the best type of rice for risotto recipes. This is because the grains in Arborio rice are shorter and contain a higher level of starch, so this type of rice is perfect for a creamier risotto! Other options include Carnaroli rice, regular white rice, and brown short-grain rice (although not as creamy).
Best mushrooms for Risotto
Portabella and Shiitake Mushrooms are the best types of mushrooms to use in risotto recipes!
Is Risotto Gluten-Free?
Yes! Because arborio rice is naturally gluten-free, risotto is also gluten-free.
Easily Make This Risotto Vegan
Want to make a vegan mushroom risotto? Simply substitute the grated parmesan for grated vegan cheese (or omit completely) and use vegetable broth instead of chicken broth!
How to make Instant Pot Mushroom Risotto
Making mushroom risotto in the Instant Pot is incredibly easy! Here’s how to make it in 20 minutes or less:
- Sauté the chopped onion, garlic, and mushrooms in olive oil in the Instant Pot.
- Add broth, short-grain rice, and seasoning.
- Cook on high pressure (manual pressure) for 6 minutes.
- Natural release for 8 minutes, then vent.
- Remove the lid and stir in the peas and parmesan.
This recipe is truly one of the easiest, best healthy side dishes for weeknight meals. The total cook time comes out to about 14 minutes, so it’s definitely quick and easy! I know that you and your family will love this simple and wholesome risotto recipe.
What to Serve With Instant Pot Mushroom Risotto
While this Instant Pot Mushroom Risotto is a delicious and entire vegetarian meal on its own, it can also be a side dish recipe! Here are a few ideas for what to serve with it:
- Dairy-Free Tuscan Chicken
- The BEST Easy Vegan Meatballs
- Bread
- Instant Pot Shredded Chicken
- Baked Spinach Chicken Meatballs
- Green Salads
- Turkey Sage Meatballs
Refrigerating/Freezing Instant Pot Risotto
This recipe is great for making ahead of time! To store, place the risotto in an airtight container with the lid and refrigerate for 3-5 days. To freeze, let it cool in the refrigerator for an hour, then place in the freezer for up to 3 months!
When you’re ready to reheat, thaw out the risotto in the refrigerator the night before and then microwave when ready to serve. To reheat from frozen, simply microwave the meal, stirring often.
More Vegetarian Meals You’ll Love
- Vegetarian Lentil & Sweet Potato Curry
- Spinach & Mushroom Vegetarian Lasagna
- Easy Vegetarian Enchiladas Recipe
- Creamy Pumpkin Pasta Recipe
Other Side Dish Recipes
- Moroccan Chickpea Carrot Salad
- Roasted Brussels Sprouts With Goat Cheese
- Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto
- Vegan Green Bean Casserole w/ Rosemary Garlic Mushrooms
More Instant Pot Recipes
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
Mushroom Risotto Recipe (Instant Pot)
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 cup chopped yellow onion
- 8 ounces sliced mushrooms
- 1 teaspoon minced garlic
- 1 cup arborio rice
- 2 1/3 cups chicken broth
- 2-3 large sprigs fresh rosemary (or 1 teaspoon dried)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup frozen peas, thawed (or canned)
- 1/3 cup grated parmesan cheese
Instructions
- Turn on the "Sauté" feature on the Instant Pot.
- Sauté the chopped onion, mushrooms, garlic, and oil for about 1-2 minutes.
- Add in the broth, rice, rosemary, salt, and pepper.
- Place the lid on the Instant Pot and set the valve to "Sealing".
- Cook on high pressure for 6 minutes.
- Allow the Instant Pot to natural release for another 8 minutes.
- Turn the valve to "Venting" to quick release any remaining pressure.
- Once the float valve has dropped, remove the lid.
- Stir in the peas and parmesan.
- Serve and enjoy!
Vic says:
I made this today, pretty much as written, and liked it very much. Unfortunately, my spouse cannot eat onions anymore. Now that I know how good it is I’d like to make it again, for him to share with me. Any suggestions for something to replace the onion? He can still eat garlic!
Christine McMichael replied:
So glad you liked the recipe! You could try chopped celery instead. Hope he’s able to enjoy it as well!
Vic replied:
Chopped celery was a great substitution. I’ve made it twice now, always doubling the recipe. I’ve been very happy with my results. Thank you for sharing this!
Ingrid says:
I made this risotto last night and it was delicious. My 19-year old daughter loves risotto and said this one is more delicious than the one made on the stove. It was the first time I made risotto in the instant pot. I bought one last month. I know…I’m late to the instant pot party. 😉 I’ll never make risotto on the stove again.
Debi says:
Doubled the recipe, used a combination of portabella and cremini mushrooms and replaced part of broth with 1/3 cup white wine – delicious! I think this was even better than the risottos I’ve made on the stove and so much easier with the instant pot.
Rachel replied:
When you doubled the recipe, did you keep the cooking time the same? Still at 6 minutes? I agree, this risotto is delicious!
Veronika Sykorova says:
Risotto is one of my favorite meals, especially for fall. This mushroom risotto was perfect, I really enjoyed it!
Enriqueta E Lemoine says:
I love risotto, but never in my whole life would I imagine making risotto in an instant pot. It looks so yummy! Now, I want to make your recipe.
Chenée says:
This is the best vegetarian dinner I’ve had in a while! It was so full of flavor and satisfying, and so easy to make in the Instant Pot! Everyone loved it.
Jacqueline Debono says:
Since we live in Veneto, we prefer carnaroli rice or Vialone Nano, which is grown near Verona. But I know Arborio is easier to find in US as it’s grown there. Mushroom risotto is my favourite. Never though to make it in the Instant Pot but definitely want to try. So much faster than doing it the traditional way!
Marie says:
Mushroom risotto is my favorite fall dish! I make it so often yet I’d never tried to make it in the Instant Pot! I absolutely loved this shortcut.
Alex says:
This was our favorite meal of the week! My husband made it and I hope he makes it again soon. 🙂
Cathleen says:
Can you believe that I have never tried risotto before?? I need to give this a go, thanks so much for the recipe!!
Erin says:
This risotto was so delicious! My whole family loved it. Thanks so much!
Heather says:
Risotto in 20 minutes!! Rosemary adds such a distinct.freshness and flavour
Amanda Dixon says:
This risotto is delicious! The mushrooms and rosemary pair so nicely together, and the Instant Pot makes it so convenient.
Liz says:
Such a comforting recipe. We loved it!