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    Home » Recipes » Side Dishes » Instant Pot Risotto

    Instant Pot Risotto

    Published: Feb 28, 2023 Modified: Feb 28, 2023 by Isabel Laessig

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    My Instant Pot 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!

    Instant pot risotto with mushrooms on a white plate with a fork sitting on a blue checker towel
    Jump to:
    • Instant Pot Mushroom Risotto
    • Instant Pot Risotto Ingredients
    • How to Make Risotto in the Instant Pot
    • Instant Pot Risotto Recipe Tips
    • What is risotto?
    • What type of rice is used in risotto?
    • Mushroom Risotto FAQs
    • What to Serve with Risotto
    • Instant Pot Recipes
    • 📌 Pin it for later!
    • 📋 Recipe
    • 💬 Reviews

    Instant Pot 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 guesswork!

    Instant Pot Risotto with porcini mushrooms served on a white plate with a blue napkin

    Instant Pot Risotto Ingredients

    • Hot water
    • Arborio or Carnaroli rice
    • Vegetable or chicken broth, warmed
    • Medium onion
    • Garlic cloves
    • Olive oil
    • Butter
    • Parmesan cheese
    • Fresh parsley
    • Black pepper
    • Dried porcini mushrooms – fresh may also be used (optional)
    Ingredients for Instant Pot Risotto: parsley, onions, rice, butter, dried porcini mushrooms, broth and garlic sitting in front of the instant pot on the table

    How to Make Risotto in the Instant Pot

    1. 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.
    2. Add rice and cook it together with the onion for about 2 more minutes, until the edges of the grains become translucent.
    3. 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.
    4. 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.
    5. 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.

    If you have time, stovetop mushroom risotto is also delicious.

    Instant Pot Risotto cooking steps - sautéeing onions, adding rice, adding mushrooms and broth, and cooking at high pressure

    Instant Pot Risotto Recipe Tips

    • It is very important to immediately allow the hot air to evaporate so the risotto does not get overcooked.
    • 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 of fresh mushrooms. They need to be sautéed for 2-3 minutes with the rice before the broth is added.

    What is risotto?

    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.

    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 rice is made to stand up well to a long cooking process like risotto.

    Instant Pot Risotto just prepared and served on a white plate with a brown rim on a floral tablecloth

    Mushroom Risotto FAQs

    What is the difference between rice and risotto?

    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 of risotto are onions, olive oil, Parmesan cheese, and butter.

    Can you make risotto in advance and reheat it?

    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.

    What can I use instead of white wine in risotto?

    Although white wine is a popular choice for making risotto, it is not a necessary component of the dish. Vegetable or chicken broth is a perfect substitute for wine when making risotto, and is used in my Instant Pot risotto recipe.

    What to Serve with Risotto

    • Lemon Butter Chicken
    • Beef Chuck Roast
    • Steak Diane
    • Air Fryer Pork Chops

    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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    📋 Recipe

    Instant Pot Risotto with porcini mushrooms served on a plate with a blue napkin

    Instant Pot Risotto

    Isabel Laessig
    Learn how to make creamy mushroom risotto in the Instant Pot in less than 30 minutes! Cooking the perfect risotto is so easy using this method.
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Side Dish
    Cuisine Italian
    Servings 4
    Calories 556 kcal

    Equipment

    • 6 qt. Instant Pot

    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
    Cooking Conversions

    See our Cooking Conversions Chart for help converting measurements!

    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.

    Nutrition

    Calories: 556kcalCarbohydrates: 93gProtein: 9gFat: 15gSaturated Fat: 4gCholesterol: 13mgSodium: 1066mgPotassium: 272mgFiber: 4gSugar: 3gVitamin A: 660IUVitamin C: 3.6mgCalcium: 75mgIron: 4.5mg
    Keyword instant pot mushroom risotto, instant pot risotto, mushroom risotto instant pot, risotto instant pot
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    Isabel, AKA Family Foodie

    About Isabel Laessig

    Hi! I’m Isabel Laessig, also known as Family Foodie, creator of Sunday Supper Movement and author of the Boujee Steak Cookbook. Sunday Supper is my mission to bring family back around the dinner table. Join me in making family meal-time a tradition to celebrate!

    » About Me

    Reader Interactions

    Comments

    1. Me says

      June 29, 2021 at 10:35 pm

      How much wine is added?

      Reply
      • Em Beitel says

        July 01, 2021 at 5:31 pm

        Hi, thank you for your question! Use about 1 cup.

        Reply

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