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My Instant Pot Mushroom Risotto recipe is easy, delicious, and oh-so creamy! Using the Instant Pot, a perfect risotto is only 30 minutes away with minimal effort and simple ingredients. Creamy mushroom risotto makes a perfect side dish for beef, pork, chicken, and more!
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Best Creamy Mushroom Risotto
Risotto is one of my favorite side dishes to serve for my family, but not always one I have the time to make. If you’ve ever made risotto before, you know how difficult and time-consuming it can be to cook it perfectly. Using the Instant Pot to make risotto completely changes that!
Instant Pot risotto is easy to make, requires hardly any prep, and comes together quickly, without any hassle. No standing over the stove and stirring, and no guess-work!
Try making creamy mushroom risotto in the Instant Pot, and everyone at the table will be impressed. It’s a restaurant-quality side dish perfect for pairing with your favorite dinner ideas!
Mushroom Risotto FAQ
Risotto is an Italian dish made with broth gradually added to rice until it reaches a creamy consistency. Traditionally, making risotto requires a lot of stirring and precise cooking to reach the perfect level of creaminess, but the Instant Pot eliminates the need for constant stirring.
The type of rice used, and the cooking method, set risotto apart from regular rice on the stove. Risotto rice is toasted in a pan with onions and oil, before a broth is gradually added to the rice to cook it slowly over time. The core components to a risotto are onions, olive oil, Parmesan cheese, and butter.
When reheating risotto that is already fully cooked, there is a chance it will become overcooked and mushy. You can cook it halfway and finish cooking later, for perfectly cooked risotto that will take less time to make, or reheat on the stove gently over medium heat while continuously stirring. If it’s dried out while reheating, add more butter and broth to reconstitute the texture.
Although white wine is a popular choice for making risotto, it is not a necessary component to the dish. Vegetable or chicken broth are a perfect substitute for wine when making risotto, and are used in my Instant Pot risotto recipe.
Instant Pot Mushroom Risotto Ingredients
- Dried porcini mushrooms – fresh may also be used
- Hot water
- Arborio or Carnaroli rice
- Vegetable or chicken broth, warmed
- Medium onion
- Garlic cloves
- Olive oil
- Butter
- Parmesan cheese
- Fresh parsley
- Black pepper
What type of rice is used in risotto?
There are two types of rice best for risotto: Arborio and Carnaroli. Both kinds are rich in starch and are not easily overcooked, so they work well for making risotto.
Don’t try to make risotto with just any kind of rice, or you will not accomplish the desired texture and consistency. In other words, your risotto will wind up mushy, as not all rices are made to stand up well to a long cooking process like risotto.
How to Make Risotto in the Instant Pot
- Turn on the Instant Pot and set it to the saute function. Heat olive oil, then add garlic and onion. Cook for 2-3 minutes until translucent.
- Add rice and cook it together with the onion for about 2 more minutes, until the edges of the grains become translucent.
- Switch off the saute function. Add the broth and the mushrooms. Make sure that all the rice is covered well by the broth. Place the lid on the pressure cooker and set to Manual – High. Set the time to 4 minutes.
- When the pressure cooker is finished, immediately release the pressure through Quick release (wear oven mitts when using quick release). Remove the lid quickly to avoid overcooking. Add butter and grated parmesan cheese to the rice, and stir.
- Divide the risotto between 4 plates. Sprinkle fresh parsley and black pepper on top as desired. Serve immediately.
NOTE: It is very important to immediately allow the hot air to evaporate so the risotto does not get overcooked.
Risotto on the Stove Instructions
It is not hard to make a good risotto if you use the correct rice and follow the general rules. If you do not have an Instant Pot or want to try making stovetop risotto, use these ingredients:
- chicken stock
- olive oil
- Arborio rice
- white mushrooms
- salt
- cracked black pepper
- unsalted butter
- dry or semi-dry white wine (broth may be substituted for wine if desired)
- Parmesan cheese
- Chopped fresh parsley to taste
And follow these instructions:
- Add chicken stock to a saucepan and warm over medium-low heat until simmering. Keep warm until ready to use.
- In a skillet, add the olive oil and heat over medium-high heat.
- Add the rice and let the rice get lightly toasted.
- Add mushrooms, salt, and pepper and cook until the rice and mushrooms start to brown.
- Increase heat to high, then add the wine and stir. Cook on high for about 2-3 minutes while stirring, then reduce heat down to medium-high.
- Add about half of the warm chicken stock and stir. As it cooks, the rice will begin to absorb the liquid.
- Once it begins to absorb some of the stock, slowly add the remaining stock. Stir. The key to a creamy risotto is stirring, stirring, stirring.
- Continue to cook for about 20 minutes, stirring frequently, until the stock is fully absorbed.
- Reduce heat to low, then add butter and Parmesan cheese and stir until melted.
- Transfer to a serving bowl, top with chopped parsley and additional Parmesan cheese and serve immediately.
What to Serve with Risotto Rice
- Beef Chuck Roast
- Steak Diane
- Chicken Breast and Mushrooms
- Air Fryer Pork Chops
- Shrimp Scampi
- Green Bean Almondine
Instant Pot Recipes
- Instant Pot Chicken and Rice Soup
- Beef Stew in Instant Pot
- Instant Pot Pot Roast
- Instant Pot Mashed Potatoes
- Instant Pot Cheesecake
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Creamy Mushroom Risotto in the Instant Pot
Equipment
Ingredients
- 1 cup dried porcini mushrooms *fresh mushrooms may also be used, see notes
- 2 cups hot water
- 1½ cups Arborio or Carnaroli rice (230 g)
- 3 cups vegetable or chicken broth warm (480 ml)
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1-2 tablespoons Parmesan cheese grated
- fresh parsley to taste
- black pepper to taste
Instructions
- Soak porcini mushrooms in hot water for 1 hour and then drain them.
- Turn on the Instant Pot and set it to “Sauté” function. Heat olive oil and add garlic and onion. Cook for 2-3 minutes, until translucent.
- Add rice and cook it together with the onion for about 2 more minutes, until the edges of the grains become translucent. At this point add wine, if desired, and let it evaporate while stirring the rice.
- Switch off the “Sauté” function. Add the broth and the mushrooms. Make sure that all the rice is covered well by the broth. Place the lid on the pressure cooker and set to Manual – High. Set the time to 4 minutes.
- When the pressure cooker is finished, immediately release the pressure through Quick release. Wearing oven mitts, remove the lid quickly to avoid overcooking. Add butter and grated parmesan cheese to the rice and stir.
- Divide the risotto between 4 plates. Sprinkle fresh parsley and black pepper on top as desired. Serve immediately.
Notes
- Rice: Depending on how hard you like your rice, you can cook the risotto for 4 or 5 minutes. I would recommend 4 minutes as it will give you a result closer to classic Italian risotto. However, if you like your rice softer, select 5 minutes. In both cases, you need to quickly vent the rice.
- Mushrooms: You can substitute the dried mushrooms with 2 cups fresh mushrooms. They need to be sautéed for 2-3 minutes with the rice before the broth is added.
- It is very important to immediately allow the hot air to evaporate so the risotto does not get overcooked.
Me says
How much wine is added?
Em Beitel says
Hi, thank you for your question! Use about 1 cup.