Description

Craving a rich, restaurant-quality risotto without the constant stirring? Instant Pot Mushroom Risotto delivers creamy Arborio rice infused with earthy mushrooms, aromatic rosemary, and nutty Parmesan, all made quickly in a pressure cooker

Ingredients

Scale

Instant Pot Mushroom Risotto uses simple ingredients for a rich, flavorful result. Here’s what you’ll need for 4 servings:

¼ cup unsalted butter: Adds richness to the base.
¼ cup olive oil: Enhances flavor and coats rice.
3 cups diced mushrooms: Provides earthy, umami depth.
1 cup chopped onion: Contributes savory sweetness.
1 sprig rosemary: Infuses aromatic, herbal notes.
1 ½ cups Arborio rice: The key to creamy risotto texture.
¾ cup white wine: Adds bright acidity.
1 quart (4 cups) chicken or vegetable stock: Forms the savory liquid base.
Salt and ground black pepper: Seasons to taste.
½ cup grated Parmesan cheese: Adds nutty, creamy finish.

Why These Ingredients Matter

Arborio Rice: High-starch rice creates the signature creamy texture.
Mushrooms: Add robust, earthy flavor and texture.
White Wine: Balances richness with acidity.
Parmesan and Butter: Provide luxurious creaminess and depth.

Substitutions and Variations

Butter: Swap with plant-based butter for vegan or omit for lighter flavor.
Olive Oil: Use avocado oil or grapeseed oil.
Mushrooms: Replace with cremini, shiitake, or oyster mushrooms.
Onion: Substitute with 1 large shallot or 1 teaspoon onion powder.
Rosemary: Use ½ teaspoon dried rosemary or fresh thyme.
Arborio Rice: Swap with Carnaroli or Vialone Nano rice for similar creaminess.
White Wine: Replace with ½ cup diluted white wine vinegar (1:1 with water) or extra stock.
Stock: Use vegetable stock for vegetarian or fish stock for a twist.
Parmesan: Swap with pecorino, nutritional yeast (for vegan), or aged Gouda.
Vegan Option: Use vegetable stock, plant-based butter, and nutritional yeast.
Gluten-Free: Naturally gluten-free with gluten-free stock.
Flavor Variations:
- Truffle Mushroom Risotto: Add ½ teaspoon truffle oil after cooking.
- Lemon Mushroom Risotto: Stir in 1 teaspoon lemon zest with the Parmesan.
- Spicy Risotto: Add ¼ teaspoon red pepper flakes with the mushrooms.
- Herb-Infused Risotto: Include 1 tablespoon chopped fresh parsley or sage.
- Spinach Mushroom Risotto: Stir in 1 cup cooked spinach at the end

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Instructions

Step 1: Gather and Prep

Gather all ingredients: ¼ cup butter, ¼ cup olive oil, 3 cups mushrooms, 1 cup onion, 1 sprig rosemary, 1 ½ cups Arborio rice, ¾ cup white wine, 1 quart stock, salt, pepper, ½ cup Parmesan.
Dice mushrooms, chop onion, grate Parmesan.

Tip: Prep ingredients in advance to streamline cooking; use pre-sliced mushrooms to save time.

Step 2: Sauté in Instant Pot

Turn on the Instant Pot and select the Sauté function.
Add ¼ cup butter and ¼ cup olive oil; stir until butter melts, about 2 minutes.
Add 3 cups diced mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes.
Stir in 1 cup chopped onion; cook for 2 minutes.
Add 1 sprig rosemary; cook for 1 minute.

Tip: Stir occasionally to prevent sticking; mushrooms should release liquid but not brown.

Step 3: Toast the Rice

Add 1 ½ cups Arborio rice to the pot; stir until each grain is coated with butter and oil, about 2 minutes.
Pour in ¾ cup white wine; simmer, stirring, until mostly absorbed, about 3 minutes.

Tip: Stir constantly during toasting to enhance rice’s nutty flavor; ensure wine is fully absorbed.

Step 4: Pressure Cook

Pour in 1 quart (4 cups) chicken or vegetable stock; stir to scrape up any browned bits from the pot.
Simmer for 1 minute, then close and lock the lid.
Turn the venting knob to sealing; select high pressure and set the timer for 6 minutes.
Allow time for pressure to build (about 5-7 minutes).

Tip: Scrape the pot thoroughly to prevent a burn warning; ensure the lid is secure.

Step 5: Release Pressure and Finish

When cooking is complete, carefully tap the venting knob with a wooden spoon to release pressure; turn knob to vent.
Remove lid when pressure is fully released, about 5 minutes.
Stir risotto until creamy, about 1 minute; discard rosemary sprig.
Season with salt and pepper to taste; stir in ½ cup grated Parmesan until melted and combined.

Tip: Stir gently to achieve creaminess; taste and adjust seasoning before serving.

Step 6: Serve

Serve hot, about 1 cup per serving, with extra Parmesan or fresh herbs if desired.

Tip: Serve immediately for the creamiest texture; pair with a side salad or crusty bread.