Go Back
–+ servings
Close up of Instant Pot Mushroom Risotto in a bowl.
Print

The BEST Instant Pot Mushroom Risotto

The BEST Instant Pot Mushroom Risotto for dinner tonight! Easy to make and delicious, this creamy and savory recipe is great as a vegetarian meal or hearty side dish. Made with flavorful rice, chicken broth, wholesome mushrooms, and fresh rosemary, I love keeping this 20-minute recipe on hand for a comforting meal that the entire family adores!
Course Dinner, Side Dish
Cuisine Italian
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 224kcal
Author Christine McMichael

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!

Nutrition

Calories: 224kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 521mg | Potassium: 363mg | Fiber: 3g | Sugar: 3g | Vitamin A: 191IU | Vitamin C: 16mg | Calcium: 88mg | Iron: 2mg