Effortless & Creamy: The Ultimate Instant Pot Mushroom Risotto Recipe
Imagine a rich, creamy, and deeply satisfying mushroom risotto without the endless stirring at the stovetop. In this post, we’ll unveil just how incredibly easy it is to create a restaurant-quality Instant Pot Mushroom Risotto. Combining earthy shiitake mushrooms with aromatic shallots and garlic, the magic of the pressure cooker transforms simple ingredients into a delectable and nourishing dish in a fraction of the traditional time. Get ready to elevate your comfort food game with minimal effort!
Why You’ll Love This Instant Pot Mushroom Risotto
When it comes to simple, straightforward, and utterly delicious cooking, you simply can’t beat our Easy Mushroom Risotto prepared right in your Instant Pot. Traditional risotto is notorious for requiring constant attention, with home cooks often chained to the stove, diligently stirring pots of rice. This recipe liberates you from that duty!
Instead, we quickly sauté the flavorful mushrooms, shallots, and garlic, then add the remaining ingredients to the Instant Pot. The pressure cooker takes over, effortlessly transforming everything into a perfectly cooked, creamy risotto in mere minutes. We guarantee this is the easiest, most stress-free mushroom risotto you will ever make, yielding consistently perfect results every time.
The depth of flavor in this Easy Mushroom Risotto is truly remarkable. It’s so rich and satisfying that we keep any side dishes exceptionally simple. Risotto is, without a doubt, one of our favorite comfort foods, incredibly filling and deeply nourishing. We love to serve it with a side of warm, crusty bread, perfect for soaking up every last bit of the creamy goodness.
Utilizing the Instant Pot for rice-based dishes not only saves a significant amount of time but also makes meal preparation so much easier. If you’re looking for other quick rice dishes, the Instant Pot is also fantastic for my Instant Pot Fried Rice. For those who prefer a slow-cooker approach, you might also enjoy my comforting Slow Cooker Chicken & Rice Soup.
Essential Ingredients for the Perfect Mushroom Risotto
Creating an exceptional risotto starts with high-quality ingredients. Here’s what you’ll need to bring this delightful dish to life:
- OLIVE OIL: We recommend using extra virgin olive oil. Its robust flavor significantly enhances the dish, and it’s a healthier fat option. If you don’t have it, regular olive oil or another light-flavored oil like avocado oil can be substituted.
- BUTTER: Butter adds an unmistakable richness and creaminess to the risotto. You can use either salted or unsalted butter; just remember to taste the dish before adding extra salt, adjusting the seasoning as needed to prevent it from becoming overly salty.
- VEGETABLES: The heart of our flavor base comes from a combination of fresh shiitake mushrooms, finely chopped shallots, and minced garlic. Shiitake mushrooms offer a deep, umami-rich taste and a satisfying texture. Feel free to experiment with other mushroom varieties like cremini, button, or a wild mushroom blend for a varied flavor profile.
- RICE: This is a crucial component for any authentic risotto. It is essential to use a specific risotto rice, characterized by its high starch content which yields that signature creamy texture. We’ve chosen arborio rice for this recipe because it’s widely available in most grocery stores. Other popular and excellent varieties include Carnaroli, often favored by professional chefs for its superior texture and flavor absorption, and Vialone Nano. Do not substitute with long-grain or jasmine rice, as they will not achieve the desired creaminess.
- WINE: A ¼ cup of dry white wine, such as Sauvignon Blanc or Pinot Grigio, is added to deglaze the pot and introduce a subtle depth and acidity to the risotto. This step is entirely optional. If you prefer to avoid alcohol, simply replace the wine with an equal amount of chicken (or vegetable) stock, and add a small splash of white wine vinegar or apple cider vinegar to mimic that essential acidic balance.
- STOCK: For the liquid base, we use chicken stock, which imparts a savory foundation. However, vegetable stock is an excellent alternative if you prefer a vegetarian version, ensuring the dish remains equally flavorful.
- CHEESE: Grated Parmesan cheese is stirred in at the end to finish the risotto, contributing a salty, umami kick and enhancing its luxurious creaminess. For a slightly different flavor, Grana Padano or Pecorino Romano cheese make fantastic substitutes.
- LEMON: A tablespoon of fresh lemon juice is added at the very end. This brightens the entire dish, providing a fresh burst of citrus that perfectly cuts through the richness of the mushrooms and cheese, balancing the flavors beautifully.
Step-by-Step Guide: How to Make Instant Pot Mushroom Risotto
Making risotto in an Instant Pot is a game-changer. Follow these simple steps for a perfect, creamy result:
1. Sauté the Vegetables: Begin by hitting the “Sauté” button on your Instant Pot and set it to the “Normal” function. Once hot, add the olive oil and butter. Allow the butter to melt, then add your thinly sliced shiitake mushrooms. Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms have released their moisture, browned beautifully, and developed a rich, golden color. Next, add the chopped shallot and continue to cook for an additional 2-3 minutes, or until the shallot has softened and turned translucent, becoming fragrant.
2. Add the Rice: Stir in the arborio rice and minced garlic, along with a teaspoon of kosher salt. Sauté for an additional 1-2 minutes, stirring constantly. This step, known as “toasting” the rice (tostatura), helps seal the grains and prevents them from becoming mushy, while enhancing their nutty flavor.
3. Pour in the Wine & Stock: If you’re using white wine, now is the time to add it. Pour in the ¼ cup of dry white wine and immediately use a sturdy wooden spoon to scrape any browned bits off the bottom of the Instant Pot. This is crucial for both flavor (deglazing) and preventing a “Burn” error. Once the wine has mostly evaporated, add the chicken stock and give everything a good stir to combine all ingredients.
4. Set the Pressure Cooker: Securely attach the lid to your Instant Pot and ensure the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” (or “Manual” on older models) setting and choose “Normal” or “High Pressure” for 5 minutes. The Instant Pot will take approximately 5-10 minutes to come to pressure, displaying “On” during this time. Once fully pressurized, it will begin counting down from 5 minutes.
5. Release the Steam: Once the cooking cycle is complete, carefully perform a manual quick release of the steam. Switch the valve to the “Venting” position. Be extremely cautious as hot steam will rapidly release and may splatter; we highly recommend using a long spoon or tongs to safely move the valve away from your hands and face.
6. Finish and Serve: Once the Instant Pot has fully depressurized and the float valve has dropped, remove the lid. Stir in the grated Parmesan cheese and fresh lemon juice. Stir vigorously for 1-2 minutes; this crucial step helps the risotto release its starches, creating that desired authentic, slow-cooked, creamy taste and texture (known as “mantecatura”). Serve the risotto warm, garnished with an extra grating of fresh Parmesan and a crack of black pepper, if desired. Enjoy your perfectly effortless and incredibly delicious Instant Pot Mushroom Risotto!
Frequently Asked Questions (FAQ)
Can I make risotto in an Instant Pot?
Absolutely, yes! Not only can you make risotto in an Instant Pot, but it’s arguably the easiest and most hands-off method. The Instant Pot streamlines the cooking process, eliminating the need for constant stirring that traditional stovetop risotto demands. The pressure cooking environment ensures the rice absorbs liquid evenly and cooks quickly, resulting in a perfectly creamy and delicious risotto with minimal effort. It truly takes the intimidation out of making this classic Italian dish.
What is the best rice to use for risotto?
For an authentic, creamy risotto, it is crucial to use a short-grain, high-starch rice variety. There are three popular types of risotto rice commonly used:
- Arborio: This is the most widely available risotto rice in most grocery stores and what we’ve used in this recipe. It produces a lovely creamy texture.
- Carnaroli: Often considered the “king of risotto rice,” Carnaroli is favored by many professional chefs. It has a higher starch content and firmer grain, leading to an even creamier result that is less likely to become overcooked.
- Vialone Nano: Another excellent choice, Vialone Nano is a medium-grain rice that cooks more quickly than Arborio and Carnaroli. It has a good starch content and yields a very creamy risotto while maintaining a slight bite.
Using regular long-grain or jasmine rice will not give you the desired creamy consistency for risotto, so stick to these specialized varieties.
Can I make risotto without wine?
Yes, absolutely! While dry white wine does add a wonderful layer of complexity, acidity, and depth of flavor to risotto, it is entirely optional. If you prefer to leave the wine out due to dietary restrictions or personal preference, simply replace the ¼ cup of white wine with an equal amount of additional chicken or vegetable stock. To maintain the essential touch of acidity that the wine would provide, add a small splash (about 1-2 teaspoons) of apple cider vinegar or white wine vinegar to the stock mixture before pressure cooking. This substitution will ensure your risotto still has a balanced and vibrant flavor profile.
How to store and reheat leftover risotto?
To store any leftover Instant Pot Mushroom Risotto, transfer it to an airtight container and refrigerate for up to 3 days. While risotto is best enjoyed fresh, reheating is simple. You can warm it in the microwave in short bursts, stirring frequently, or reheat it gently on the stovetop over low heat. If the risotto appears a little thick or dry after refrigeration, simply add a splash of extra chicken or vegetable stock (or even a little water) while reheating to loosen it up and restore its creamy consistency. Alternatively, leftover risotto is excellent for making arancini (fried rice balls), a delightful way to transform it into a new meal!
Expert Tips for Instant Pot Risotto Success
Achieving the perfect creamy risotto in your Instant Pot is easier than you think. Keep these key tips in mind for consistently delicious results:
- Don’t Skip the Deglazing: When adding the wine (or extra stock if omitting wine) to the Instant Pot, take a moment to thoroughly scrape any browned bits from the bottom of the pot with a wooden spoon. These bits are packed with flavor, and deglazing also prevents a potential “Burn” error during pressure cooking.
- Use the Right Utensil: Always use a wooden spoon, silicone spatula, or a heat-resistant plastic utensil when stirring inside your Instant Pot. Metal utensils can scratch and damage the non-stick coating on the inner pot, affecting its longevity and performance.
- Prioritize Safety During Pressure Release: Releasing the pressure in the Instant Pot creates a burst of hot steam that can splatter. Always be cautious and keep your hands and face clear of the steam valve. We highly recommend using a long-handled spoon or tongs to switch the valve to the “venting” position, maintaining a safe distance.
- The Final Stir (Mantecatura): Once the pressure is released and you add the Parmesan and lemon juice, don’t just gently fold them in. Stir vigorously for 1-2 minutes. This energetic stirring helps to break down the starches released by the rice, creating that characteristic luxurious, creamy, and velvety texture that defines a great risotto. This “mantecatura” is a crucial step for achieving perfect consistency.
More Delicious Rice & Instant Pot Recipes
If you loved this Instant Pot Mushroom Risotto, you’re in for a treat! Explore some of our other fantastic rice-based and pressure cooker recipes:
Baked Chicken Risotto with Kabocha Squash
One Pot Mediterranean Chicken & Rice
Mediterranean Chicken with Basmati Rice
Southwestern Chicken & Rice
Slow Cooker Italian Short Ribs
Curried Chicken & Rice Casserole
Oven Baked Chicken Thighs with Risotto
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Instant Pot Mushroom Risotto
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Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 8 ounces shiitake mushrooms, thinly sliced
- 1 shallot, chopped
- 1 cup arborio rice
- 2 cloves garlic, minced
- 1 tsp kosher salt
- 1/4 cup dry white wine, optional
- 2 cups chicken stock
- 1/2 cup grated parmesan
- 1 tbsp lemon juice
Instructions
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Heat the Instant Pot using the Sauté-Normal function. Add the olive oil, butter, and mushrooms. Cook, stirring occasionally, for 5-7 minutes, or until the mushrooms have turned golden brown.
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Next, add the shallot and cook for an additional 2-3 minutes, or until the shallot has softened and started to become translucent.
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Next, add arborio rice, garlic, and kosher salt. Cook for an additional 1-2 minutes, stirring continuously to lightly toast the rice.
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If using, add the white wine and use a wooden spoon to scrape any bits off the bottom of the instant pot. Cook until the wine has mostly evaporated.
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Next, add the chicken stock and stir to combine. Attach the lid and set the Instant Pot to the Pressure Cook-Normal-High Pressure setting for 5 minutes.
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Ensure the valve is in the “sealing” position.
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Note: A wooden spoon will scrape the bits off the bottom of the pan without scratching the surface of the Instant Pot. Additionally, the Instant pot will take 5-10 minutes to pressurize and will show “On” on the display. Once the Instant Pot has pressurized, it will begin counting down from 5.
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Once the Instant Pot has finished cooking, release the steam manually by switching the valve to the “venting” position.
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Note: Be careful! It will release hot steam and may splatter. I recommend using a long spoon or tongs to safely move the valve.
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When the Instant Pot has fully depressurized, remove the lid and stir in the parmesan and lemon juice. Stir vigorously for 1-2 minutes— this will help the risotto release its starch and will give that authentic, slow-cooked, taste and texture.
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Serve warm, with an additional grating of fresh parmesan and a crack of black pepper, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.