Instant Pot Mushroom Risotto

There is a reason why cooking show contestants often make risotto to impress discerning judges. Although it is a simple dish, getting that signature creaminess and deep flavor requires a skilled touch and nearly constant attention. Creating a delicious risotto isn’t just a method of cooking, it truly is an art form. So, yeah… Making a traditional risotto can be a bit nerve-wracking. After years of painfully stirring and stirring risotto over the stovetop to create the perfect creamy texture, a friend of ours suggested I try making risotto in my Instant Pot. Wait. You can do that?

Instant Pot Mushroom Risotto

My first thought was the texture could not possibly come out right… After all, risotto requires constant stirring to release the starches from the rice. These starches create the creamy base that makes this rice dish different from the rest. Yet to my surprise, my Instant Pot Risotto came out smooth, creamy, and just as luxurious as it does from 25- 30 minutes of stirring! That’s right, risotto is no longer only for special occasions. With this easy Instant Pot recipe you’ll be serving this dish as a side (or main) anytime you feel the need for a taste of extravagance without all the fuss. Bonus: This pressure cooker mushroom risotto recipe is naturally vegetarian and gluten-free. With just a couple of easy swaps, you can even make it vegan!

Ingredients You Need

Butter – unsalted, or plant-based butter if you prefer Olive oil – or other high-heat neutral flavored oil Onion – diced Garlic – minced Mushrooms – thinly sliced Fresh rosemary – chopped Fresh thyme leaves – chopped Dijon mustard – it’s a must, no subbing with other mustards here Arborio rice – for a classic velvety risotto Mushroom broth – or vegetable broth Parmesan cheese – grated Salt and pepper

How to Make Mushroom Risotto in an Instant Pot

Set your electric pressure cooker on Sauté. Add the butter and oil. Once hot, stir in the diced onion and garlic. Sauté for 2-3 minutes. Then stir in the sliced mushrooms, rosemary, and thyme. Sauté for 5-8 minutes, until the mushrooms are soft. Then mix in the Dijon mustard, rice, and mushroom broth. Add 1 teaspoon of salt and ½ teaspoon of ground black pepper. Lock the lid into place and set the Instant Pot on Pressure Cook High for 6 minutes. Once the timer goes off, perform a Quick Release. When the steam valve drops it is safe to open the lid. Add the grated parmesan cheese. Stir several times so the cheese is fully incorporated and the risotto is creamy. But take care not to mush the rice. Then add fresh herbs to the pot and stir again. Serve mushroom risotto warm as a vegan or vegetarian side or main dish. It’s fabulous to pair with Seared Scallops, Chicken Kiev, or Brown Butter Halibut. Or keep things strictly veg with tasty side dishes like Roasted Lemon Asparagus or Roasted Vegetable Medley!