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Instant Pot® Mushroom Risotto

Rated as 4.8 out of 5 Stars

"Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one."
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Ingredients

50 m servings 645 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

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  1. Select the Saute function on an electric pressure cooker (such as Instant Pot(R)). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
  2. Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
  3. Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
  5. Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Footnotes

  • Cook's Notes:
  • Substitute vegetable stock for the chicken stock if preferred.
  • The Instant Pot® will take about 15 minutes to come to full pressure, then the timer will begin counting down, so you can walk away and come back when it beeps.

Nutrition Facts


Per Serving: 645 calories; 28.7 g fat; 76.6 g carbohydrates; 12.4 g protein; 40 mg cholesterol; 881 mg sodium. Full nutrition

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Reviews

Read all reviews 27
  1. 30 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

Press Manual, set for 6 minutes. Do not press Timer as the instructions state. If someone would rewrite this recipe and leave out the confusing high pressure for 10-15 minutes, that would be l...

Most helpful critical review

I'm a beginner on the Instant Pot and got a little confused by the timing of 6-min vs 15-min. I finally read a review that said use the rice setting for 10-min. That worked, but I'm not thrill...

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Press Manual, set for 6 minutes. Do not press Timer as the instructions state. If someone would rewrite this recipe and leave out the confusing high pressure for 10-15 minutes, that would be l...

I am making this now- and it's my first recipe in the Instant Pot. I'm confused by direction #3- it says "set to manual for 6 minutes. Set to high pressure for 10-15. " Do I do manual for 6 minu...

This recipe is perfection, creamy and full of flavor. My husband has been to Italy many times and he said, "this is what true risotto should taste like". Step 3 was confusing for some reviewe...

This was my first try at risotto and I used this recipe as a base. I used 1 cup arborio rice and reduced the recipe accordingly. I used 2 T butter and about 3 T olive oil and sautéed the onion a...

Made this 4 times already for various dinner parties. It's been a huge hit and makes for great leftovers! Set the instant pot to high pressure cook for 6 minutes and close the vent. It will ta...

SO. GOOD. I sauteeed asparagus and red bell peppers with garlic and added it after the risotto was done. I agree that the initial instructions are a little confusing. I set it for 6 minutes o...

My friend and I loved it! I made it in a pressure cooker and like someone else said, I used high pressure and cooked it for 6 minutes and did natural release. I didn't have wine so I used all c...

What a nice risotto, and you don’t have to stir it! Mine came out perfect, I used a very light Pinot Grigio and the balance in the flavor was just fantastic! The rosemary sprig added a really ni...

I followed the recipe exactly as written. It was delicious. Nice and creamy. Will definitely make again!