Risotto has a reputation for being high-maintenance — all that stirring, slow ladling, and kitchen babysitting. But this Instant Pot Mushroom Risotto turns that notion on its head. With just a few simple steps and no hovering over the stove, you get a luxuriously creamy, restaurant-worthy risotto in under an hour. 😍
The savory depth of cremini mushrooms, the brightness of white wine, the herbal whisper of thyme, and that final swirl of Parmesan — every bite is comforting and elegant. Whether you serve it as a vegetarian main or alongside grilled meat, this dish is a weeknight winner. 🎯
💛 Why You’ll Love This Risotto
- Creamy & Satisfying – All the comfort of classic risotto, no elbow grease
- Deep Umami Flavor – Thanks to sautéed mushrooms and garlic
- One-Pot Wonder – Minimal cleanup, maximum reward
- Elegant Yet Easy – Perfect for both casual dinners and special occasions
- Customizable – Add greens, peas, or a poached egg for a twist
🛒 Ingredients You’ll Need
🍚 Base & Aromatics:
- 2 tbsp olive oil – For sautéing and bringing everything together
- 1 cup finely chopped yellow onion – Sweet and mellow base flavor
- 16 oz cremini mushrooms, sliced – Earthy and meaty, they shine here
- 3 cloves garlic, minced – Adds richness and aroma
- 2 cups arborio rice – A must for proper risotto texture (don’t rinse!)
🍷 Liquids & Flavor:
- ½ cup dry white wine – For acidity and brightness (or use broth)
- 4 cups low-sodium vegetable or chicken broth – Warm and comforting
- 4 sprigs fresh thyme – Delicate herbal note throughout
- ¼ tsp salt, plus more to taste – Balance and enhancement
- ¼ tsp freshly ground black pepper – Mild spice and depth
🧈 Final Touch:
- 2 tbsp unsalted butter – Adds silkiness and shine
- ⅔ cup freshly grated Parmesan cheese – Creamy, nutty finish
- Optional garnish: more Parmesan, fresh herbs, or cracked pepper
👩🍳 How to Make Instant Pot Mushroom Risotto
Step 1: Sauté Mushrooms & Onion
Turn on Sauté mode on your Instant Pot. Add olive oil, then stir in chopped onions and mushrooms. Cook, stirring often, for 5 minutes until soft and lightly browned.
Step 2: Toast the Rice
Add arborio rice and minced garlic. Sauté for 2–3 minutes, stirring frequently. The rice will look slightly translucent — that’s your signal to move on.
Step 3: Deglaze with Wine
Pour in the white wine and stir well, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes until mostly absorbed. Hit Cancel to stop sautéing.
Step 4: Add Broth & Thyme
Pour in the broth, give it a good stir, and make sure all rice is submerged. Lay thyme sprigs on top (they’ll infuse while cooking).
Step 5: Pressure Cook
Secure the lid, set the valve to Sealing, and cook on High Pressure for 5 minutes. Allow pressure to build naturally.
Step 6: Quick Release & Finish
Do a quick release when time is up. Remove the thyme stems. Stir in butter and Parmesan until creamy and smooth. Taste and season with more salt or pepper as needed.
Step 7: Serve Immediately
Ladle into bowls and top with extra cheese, herbs, or even truffle oil if you’re feeling fancy. 🍽️
💡 Tips for Risotto Success
✅ Use arborio rice only – Its starch is key to the creamy texture
✅ Don’t rinse the rice – You want the starch, not to wash it away
✅ Deglaze thoroughly – Prevents burn notice and adds flavor
✅ Taste before serving – Adjust salt or add a splash of lemon juice for brightness
✅ Serve immediately – Risotto waits for no one
🧊 Storage & Reheating
- Fridge: Store in an airtight container for up to 3 days
- Reheat: Add a splash of broth or water and gently reheat on the stove or in the microwave
- Freeze? Not ideal. Risotto tends to lose its texture when frozen — enjoy it fresh if you can!
❓ FAQs About Mushroom Risotto
Q: Can I use another type of mushroom?
A: Yes! Shiitake, oyster, or even portobello work well. For more depth, use a mix.
Q: What wine should I use?
A: Dry white wine like Pinot Grigio or Sauvignon Blanc is perfect. If avoiding alcohol, use broth.
Q: Can I make this vegan?
A: Absolutely. Use vegan butter and substitute the Parmesan with a plant-based version or nutritional yeast.
Q: What else can I add?
A: Try stirring in frozen peas, spinach, asparagus tips, or roasted butternut squash after cooking.
✨ Final Thoughts
This Instant Pot Mushroom Risotto is a cozy, flavorful dish that brings together the elegance of fine dining and the practicality of weeknight cooking. No standing at the stove for 45 minutes — just sauté, seal, and stir. The result? Creamy perfection with every spoonful. 🍲
Whether you’re treating yourself to a quiet night in or making dinner for someone special, this risotto impresses without the stress. Its luxurious texture, deep umami flavor, and comforting warmth make it a seasonal favorite — especially in the cooler months.
It also plays well with others: serve it alongside roasted chicken, seared scallops, or even a crisp green salad for a restaurant-level meal at home. And don’t forget that final sprinkle of Parmesan — it’s not optional, it’s essential. 😉
Short version
Instant Pot Mushroom Risotto
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 16 ounces cremini mushrooms sliced
- 2 cups arborio rice* do not rinse
- 3 cloves garlic minced
- ½ cup dry white wine can substitute broth
- 4 cups low sodium vegetable broth or chicken broth
- 4 sprigs fresh thyme
- 2 tablespoons butter
- ⅔ cup freshly grated Parmesan cheese
- ¼ teaspoon salt plus more to taste as needed
- ¼ teaspoon black pepper or to taste
Instructions
- Turn on the sauté function on your Instant Pot and let it warm up, then drizzle in the olive oil. Once the oil is hot, add the chopped onion and sliced mushrooms. Cook them together, stirring frequently, for about 5 minutes, or until the onion turns translucent and the mushrooms begin to soften and release their moisture.
- Next, add the rice and minced garlic to the pot. Continue to sauté the mixture, stirring often, for another 2 to 3 minutes. This step helps to lightly toast the rice and bring out the flavors of the garlic. When the rice starts to look slightly translucent, it’s time to move on.
- Pour in the white wine and stir everything together, making sure to scrape up any flavorful bits that may have stuck to the bottom of the pot. Let the wine simmer and reduce for 2 to 3 minutes, or until it’s mostly absorbed into the rice. Then press Cancel to turn off the sauté function.
- Add the vegetable broth to the pot, stirring again to deglaze and ensure nothing is stuck to the bottom. If any rice is clinging to the sides, gently push it down so everything is submerged in the liquid. Lay the sprigs of fresh thyme directly on top of the rice and broth mixture.
- Secure the lid on the Instant Pot and make sure the steam release valve is set to the sealing position. Select the high-pressure cooking setting and set the timer for 5 minutes. The Instant Pot will take several minutes to come to pressure before the timer starts.
- When the 5-minute cook time is complete, carefully perform a quick pressure release by moving the valve to the venting position. Once the steam has fully escaped and the float valve drops, you can open the lid safely. Remove the thyme stems and discard them, as the flavorful leaves will have already infused the dish.
- Add the butter and freshly grated Parmesan cheese to the risotto and stir well until everything is creamy and fully combined. Taste and adjust the seasoning with salt and black pepper as needed. Serve immediately, topped with extra Parmesan if you like.
Notes
