Instant Pot Mushroom Risotto


This creamy Instant Pot risotto with softened mushrooms and a sprinkling of cheese will seem like a dish ordered at a restaurant instead of made at home. Traditionally risotto is made slowly, stirring often, adding a bit of hot stock at a time, then more stirring. It's a labor-intensive process that's worth the fuss for the finished product. 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.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
5 mins
Total Time:
50 mins


  • ¼ cup unsalted butter

  • ¼ cup olive oil

  • 3 cups diced mushrooms

  • 1 cup chopped onion

  • 1 sprig rosemary

  • 1 ½ cups Arborio rice

  • ¾ cup white wine

  • 1 quart chicken stock

  • salt and ground black pepper to taste

  • ½ cup grated Parmesan cheese


  1. Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. 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.

    Ingredients added to pressure cooker, cooking for a few minutes.

    Dotdash Meredith Food Studios

  2. Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.

    Rice added to pressure cooker.

    Dotdash Meredith Food Studios

  3. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.

    Chicken stock added to pressure cooker.

    Dotdash Meredith Food Studios

  4. 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.

  5. 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.

  6. Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

    Finished risotto, stirring until creamy.

    Dotdash Meredith Food Studios

  7. Serve hot and enjoy!

    high angle looking into a bowl of mushroom risotto


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.

The magazine version of this recipe uses 1 quart low-sodium vegetable broth and 3/4 cup Parmesan cheese.

Nutrition Facts (per serving)

645 Calories
29g Fat
77g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 645
% Daily Value *
Total Fat 29g 37%
Saturated Fat 11g 56%
Cholesterol 40mg 13%
Sodium 881mg 38%
Total Carbohydrate 77g 28%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 12g
Vitamin C 4mg 21%
Calcium 137mg 11%
Iron 1mg 8%
Potassium 284mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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