In my mind, mushroom risotto is real-food comfort food! It’s warm, creamy, and filling, and an amazing side dish with almost any meal. I also have an Italian husband who always appreciates when I make an Italian dish (like my authentic pasta sauce).
Risotto is a little time consuming and labor intensive though, so it’s not always the most convenient dish to make. This Instant Pot version solves that problem, reducing both the cook time and hands-on requirement.
How to Make Mushroom Risotto in the Instant Pot
The method for making risotto in the Instant Pot is a little different from the traditional method, but the ingredients are mostly the same.
The traditional type of rice used for risotto is Arborio rice. It is available in most grocery stores and can of course be found online as well. Arborio is a short grain rice, so if you can’t find Arborio, you can always try another short grain rice. It’s actually the same rice I use for my Sicilian crab cake arancini that I make at Christmastime.
The sauté setting of the Instant Pot makes it possible to cook the onions and mushrooms before adding the rice, wine, and broth to the pot. I cook the risotto for 6 minutes at high pressure with a 3 minute natural pressure release.
A final stir to fluff the rice when it’s done cooking and a sprinkle of Parmesan and it’s done!
I usually serve this risotto as a side dish with some type of chicken, but this recipe uses the Instant Pot to cook the chicken right in the risotto. I haven’t tried it yet, but my one-pot-meal loving self is definitely considering it!
Instant Pot Mushroom Risotto Recipe
Make delicious and creamy mushroom risotto faster and with less hands-on attention in the Instant Pot.
Turn the Instant Pot on sauté setting and add the butter and olive oil.
While the are melting dice the mushrooms.
Add the mushrooms to the Instant Pot and sauté 4 minutes until starting to brown.
Meanwhile, finely chop the onion.
Stir in the onion and sauté another 3 minutes.
Stir in the rice and keep stirring until it is well coated.
Add the wine, scraping the bottom of the pot, and simmer 2 minutes to let the alcohol in the wine cook off.
Add the chicken broth and simmer 1 minute.
Put the lid on the pressure cooker and lock it. Make sure knob is set to sealing.
Select high pressure, and set the timer for 6 minutes. It will take 10-15 minutes for pressure to build.
When the timer goes off, let the pressure manually release for 3 minutes and then carefully turn the knob to “venting” and allow pressure to release fully.
Remove lid and stir until creamy and combined.
Top with the Parmesan if desired and serve.
Don’t worry if the risotto looks too liquidy when you first take off the lid. It will thicken as it cools slightly.
Serving: 1cup | Calories: 517kcal | Carbohydrates: 55g | Protein: 13g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 682mg | Potassium: 461mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7.4% | Vitamin C: 3.4% | Calcium: 12.9% | Iron: 19.5%
Do you ever make risotto? Would you be willing to try a simpler method of making it?