Instant Pot Mushroom Risotto

Name: Instant Pot Mushroom Risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups Arborio rice; 8 ounces cremini mushrooms, sliced; 1/2 cup dry white wine; 4 cups chicken or vegetable broth, warmed; 1 small onion, finely diced; 3 cloves garlic, minced; 3 tablespoons butter, divided; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Fresh thyme, for serving

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

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Traditional risotto asks you to stand at the stove adding broth a ladle at a time, stirring with the concentration of someone defusing a very creamy bomb. The Instant Pot takes a different route. Arborio rice still gets toasted with onion and garlic, mushrooms still get browned in butter and olive oil, and dry white wine still deglazes the pot—but the broth goes in all at once before a six-minute pressure cook.

Brown the cremini mushrooms first and reserve half for the top. That gives you two textures: some mushrooms flavor the rice throughout, while the reserved ones keep their browned edges instead of disappearing into the finished risotto. After a quick release, butter and Parmesan get stirred in vigorously, which is when the rice turns glossy and creamy rather than simply looking like cooked grains sitting in broth.

Serve it immediately. Risotto does not improve while waiting for everyone to find their phone, refill a drink, and ask what time the game starts. It tightens as it stands. Fresh thyme and extra Parmesan are enough at the end; the mushrooms, wine, butter, and starchy Arborio have already done the heavy lifting.

Prep20 minutes

Cook25 minutes

Total45 minutes

Serves4 servings

DifficultyEasy

Ingredients

Servings

1 1/2 cups Arborio rice
8 ounces cremini mushrooms, sliced
1/2 cup dry white wine
4 cups chicken or vegetable broth, warmed
1 small onion, finely diced
3 cloves garlic, minced
3 tablespoons butter, divided
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
Fresh thyme, for serving

Instructions

1Set Instant Pot to sauté. Heat olive oil and 1 tablespoon butter. Cook mushrooms 4 minutes until browned. Remove half to a plate for topping.
2Add onion and cook 3 minutes. Add garlic and rice, stirring 1 minute until the rice is lightly toasted.
3Pour in white wine and stir until absorbed.
4Add warm broth, salt, and pepper. Lock lid and cook on high pressure for 6 minutes. Quick release.
5Stir in remaining 2 tablespoons butter, Parmesan, and reserved mushrooms.
6Serve immediately topped with fresh thyme and extra Parmesan.

Nutrition Information

Estimated per serving: 1 of 4 servings.

510Calories

13 gProtein

65 gCarbohydrates

20 gTotal Fat

9 gSaturated Fat

2 gFiber

3 gTotal Sugars

1510 mgSodium

34 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Toasting the rice before adding liquid gives it a nutty flavor and helps it hold its shape.
Don't skip the wine — it adds acidity that balances the richness of the butter and Parmesan.
Risotto waits for no one. Serve it immediately or it turns into a starchy brick.

Substitutions

Arborio rice → carnaroli rice for an even creamier result Carnaroli is the preferred rice for risotto in Italy.

white wine → extra broth with a splash of lemon juice The lemon provides the acidity that wine would.

cremini mushrooms → mixed wild mushrooms for more depth Shiitake, oyster, and maitake make it more complex.

Storage Instructions

Refrigerate for up to 2 days. Reheat with extra broth — risotto absorbs liquid aggressively.

Make Ahead

Risotto is best made fresh. The Instant Pot already cuts the time from 40 minutes to 10.

Freezing

I would not freeze finished mushroom risotto if texture is the priority. Arborio rice becomes softer after thawing and the Parmesan-butter finish loses some creaminess; make it fresh or refrigerate short-term leftovers.

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