Instant Pot Mushroom Risotto

Instant Pot Easter Recipes | Pressure Cooker Easter Recipes: Instant Pot Mushroom Risotto

Cook this Easy Delizioso Instant Pot Mushroom Risotto Recipe (Pressure Cooker Risotto). Creamy cheesy risotto with umami mushrooms mixed in al dente arborio rice. The luxurious mouthful sensation is soo comforting & satisfying!

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4.96 from 24 votes

Jacky & I jumped on the opportunity to party a little at a local Italian street festa celebrating Italian culture.

We’re overwhelmed with all the lovely people, the loud music, the amazing food, and the passionate dancing.

What jumped out at us the most was the deep inspiration from Italian’s love for family, love for food, and love for lifeThese are the very things we hold dear to our hearts!

Balla come se nessuno stesse guardando,
ama come se nessuno ti avesse mai ferito,
canta come se nessuno stesse ascoltando,
vivi come se il paradiso fosse sulla terra

Dance like there’s nobody watching,
Love like you’ll never be hurt,
Sing like there’s nobody listening,
And live like it’s heaven on earth

Enjoy a little taste of Italy with our Delizioso Instant Pot Mushroom Risotto Recipe!

Cook this Easy Delizioso Instant Pot Mushroom Risotto Recipe (Pressure Cooker Risotto). Creamy, luxurious, cheesy risotto with umami mushrooms mixed in al dente arborio rice. So deliciously comforting & satisfying to eat!

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You’ll Enjoy Instant Pot Mushroom Risotto Because:

  • No need to tend the pot with careful continuous stirring!!
  • Elegant & luxurious Italian dish that is easy to make from home with the help of a Pressure Cooker
  • The rich & creamy mouthfeel is so satisfying & comforting to eat
  • Easy to accomplish evenly cooked risotto with consistent results
  • The 3-mushrooms combination brings multiple umami earthy flavors & a variety of mouthfeel and textures

 


 

Ingredients for Instant Pot Mushroom Risotto Recipe

Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto). Ingredients

  • 2 cups (400g) arborio rice
  • 3 tablespoons (45ml) olive oil, divided
  • 4 tablespoons (57g) unsalted butter, divided
  • 4 cups (1000ml) stock (1 cup (250ml) mushroom soaking liquid + 3 cups (750ml) unsalted chicken stock)
  • 3 (22g) dried shiitake mushrooms, rehydrated & sliced
  • 12 -16 (600g – 650g) large cremini mushrooms, sliced
  • 100 grams oyster mushrooms, sliced
  • 1 (163g) small onion, finely diced
  • Optional: 1 (27g) small shallot, finely diced
  • 4 (15g) garlic cloves, minced
  • ¾ cup (188ml) dry white wine or dry sherry wine
  • 20 grams Parmesan cheese, finely grated
  • 3 tablespoons (45ml) light soy sauce (not low sodium soy sauce), divided
  • Kosher salt & ground black pepper to taste
  • Garnish with chopped parsley

 


 

Tools for Instant Pot Mushroom Risotto Recipe

Cook this Easy Delizioso Instant Pot Mushroom Risotto Recipe (Pressure Cooker Risotto). Creamy, luxurious, cheesy risotto with umami mushrooms mixed in al dente arborio rice. So deliciously comforting & satisfying to eat!

How to Make Instant Pot Mushroom Risotto

Preparation


12 -16 (600g – 650g) large cremini mushrooms, sliced
100 grams oyster mushrooms, sliced


Prepare the ingredients as listed.

Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto): Prep mushrooms

 

Step 1
Rehydrate Dried Shiitake Mushrooms


3 (22g) dried shiitake mushrooms
400ml warm water

Pyrex glass measuring cup


In a 2-cups (500ml) glass measuring cup, submerge 3 (22g) dried shiitake mushrooms into 400ml warm water for 20 – 30 minutes. Place something on top to prevent the mushrooms from floating.

After 30 minutes, squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms.

Set the mushroom soaking liquid aside as you will need it later.

 

Step 2
Prepare Pressure Cooker


Instant Pot Electric Pressure Cooker


Heat up your pressure cooker over medium high heat.

  • Instant Pot: press “Sauté” button, then “Adjust” button once to Sauté More function (Instant Pot Duo Plus 60: Press “Saute” button twice)

Instant Pot DUO Plus 60: Saute More Function

Ensure your pot is as hot as it can be.

  • Instant Pot: wait until indicator says HOT.

 

Step 3
Sauté Mushrooms


2 tablespoons (30ml) olive oil
2 tablespoons (29g) unsalted butter
Sliced cremini mushrooms
Sliced oyster mushrooms
2 tablespoons (30ml) light soy sauce (not low sodium soy sauce)


Pour 2 tbsp (30ml) olive oil and 2 tbsp (29g) unsalted butter in the pressure cooker. Ensure to coat oil over whole bottom of the pot.

Add in sliced cremini mushrooms and oyster mushrooms. Stir to evenly coat the mushrooms with butter.

Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto): saute mushrooms

Mushrooms will start to release their moisture. At the 8-minutes mark, drain some of the moisture to speed up the process.

Let the moisture evaporate completely, then season with 2 tbsp (30ml) light soy sauce and stir occasionally until mushrooms are slightly crisped and browned.

*Pro Tip: This step will take roughly 17 – 22 mins (~12 mins on stovetop), but it will greatly enhance the flavor of the risotto.

 

Step 4
Prep Ingredients


1 (163g) small onion, finely diced
Optional: 1 (27g) small shallot, finely diced
4 (15g) garlic cloves, minced
20 grams Parmesan cheese, finely grated
Parsley, chopped


While the mushroom slices are sauteing, prep the remaining ingredients accordingly.

 

Step 5
Combine Stock to Create Mushroom Chicken Stock


1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)
3 cups (750ml) unsalted chicken stock
1 cup (250ml) mushroom soaking liquid

Pyrex glass measuring cup


Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto): Create Mushroom Chicken Stock

While the mushroom slices are sauteing, combine 1 tbsp (15ml) light soy sauce, 3 cups (750ml) unsalted chicken stock, and 1 cup (250ml) of the mushroom soaking liquid together in a glass measuring cup.

 

Step 6
Sauté Onions & Garlic


Diced onions
Diced shallots
Minced garlic


Add diced onions & shallots, then saute until soften and fragrant (~1 minute).

Add in minced garlic, then saute until fragrant (~30 seconds).

Move everything to one side of the pot to create room for the oil and rice.

 

Step 7
Add Rice and Season


1 tablespoon (15ml) olive oil
2 tablespoons (29g) unsalted butter
2 cups (400g) arborio rice
Sliced shiitake mushrooms


Add 1 tbsp (15ml) olive oil & another 2 tbsp (29g) unsalted butter to the empty half of the pot.

Add 2 cups (400g) arborio rice in the oil. Stir until the rice is evenly coated with the oil.

Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto): add arborio rice and stir in oil

Mix everything together and continue to stir.

After 2 – 3 minutes, the edges of the Arborio rice should become translucent, while the center remains white.

Add sliced shiitake mushrooms and mix well with the rice.

 

Step 8
Deglaze


¾ cup (188ml) dry white wine


Pour in ¾ cup (188ml) dry white wine, fully deglaze the bottom of the pot with a wooden spoon.

Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto): deglaze the pot

Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.

 

Step 9
Pressure Cook Risotto


4 cups (1L) mushroom chicken stock (from Step 5)


Pour 4 cups (1L) mushroom chicken stock in the pressure cooker.

*Pro Tip 1: Now is a good time to make sure no rice or onion pieces stick to the sides of the pot.

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 5 minutes, then Quick Release

Open the lid carefully.

*Pro Tip 2 – For Softer Risotto: The above cooking time will produce al-dente risotto. So, if you prefer softer risotto, add an extra minute or two to the cooking time.

 

Optional Fancy Step
Warm Plates


Warm serving plates in the oven (we warm our plates in a 200°F toaster oven), this helps ensure the best risotto consistency when served.

 

Step 10
Reduce Risotto


Finely grated Parmesan cheese
Kosher salt & ground black pepper to taste


Your pressure cooked risotto should look runny (as shown in photo below).

Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto): pressure cooked risotto

Stir to combine with a silicone spatula to form a creamy and smooth consistency.

Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto): stir to reduce risotto

*Pro Tip: If it is too runny for your taste, stir and cook for another few minutes over medium heat (Instant Pot: press Sauté button).

Add in 20g Parmesan cheese. Mix well.

Taste and season with kosher salt and black pepper.

 

Step 11
Serve Instant Pot Mushroom Risotto


Freshly chopped parsley
Shaved Parmesan cheese


Cook this Easy Delizioso Instant Pot Mushroom Risotto Recipe (Pressure Cooker Risotto). Creamy, luxurious, cheesy risotto with umami mushrooms mixed in al dente arborio rice. So deliciously comforting & satisfying to eat!

Garnish with freshly chopped parsley + more shaved Parmesan cheese.

Instant Pot Mushroom Risotto is best served immediately.

Give yourself a pat on the back on making homemade Risotto!! 😀

*Pro Tip: Take a bite and give an “Italian Chef Kiss” with your fingertips and say Delizioso Risotto.

buon appetito!

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Instant Pot Easter Recipes | Pressure Cooker Easter Recipes: Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto

Easy Delizioso Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto). Luxurious, comforting risotto with umami mushrooms mixed in al dente arborio rice.
4.96 from 24 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total: 1 hour 20 minutes
Servings: 6
Calories: 459kcal
Author: Amy + Jacky

Ingredients

  • 2 cups (400g) arborio rice
  • 3 tablespoons (45ml) olive oil , divided
  • 4 tablespoons (57g) unsalted butter , divided
  • 4 cups (1000 ml) stock (1 cup (250ml) mushroom soaking liquid + 3 cups (750ml) unsalted chicken stock)
  • 3 (22g) dried shiitake mushrooms , rehydrated and sliced
  • 12 -16 (600g - 650g) large cremini mushrooms , sliced
  • 100 grams oyster mushrooms , sliced
  • 1 (163g) small onion , finely diced
  • 1 (27g) small shallot , finely diced
  • 4 (15g) garlic cloves , minced
  • ¾ cup (188ml) dry white wine or dry sherry wine
  • 20 grams Parmesan cheese , finely grated
  • 3 tablespoons (45ml) light soy sauce (not low sodium soy sauce) , divided
  • Kosher salt & ground black pepper to taste
  • Garnish with parsley

Instructions

  • Rehydrate Dried Shiitake Mushrooms: In a 2-cups (500ml) glass measuring cup, submerge 3 (22g) dried shiitake mushrooms into 400ml warm water for 20 - 30 minutes. Place something on top to prevent the mushrooms from floating. After 30 minutes, squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms. Set the mushroom soaking liquid aside as you will need it later.
  • Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button once to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).
  • Sauté Mushrooms: Pour 2 tbsp (30ml) olive oil and 2 tbsp (29g) unsalted butter in the pressure cooker. Ensure to coat oil over whole bottom of the pot. Add in sliced cremini mushrooms and oyster mushrooms. Stir to evenly coat the mushrooms with butter. Mushrooms will start to release their moisture. At the 8-minutes mark, drain some of the moisture to speed up the process. Let the moisture evaporate completely then season with 2 tbsp (30ml) light soy sauce and stir occasionally until mushrooms are slightly crisped and browned. This step will take roughly 17 – 22 mins (about 12 mins on stovetop), but it will greatly enhance the flavor of the risotto.
  • Prep Ingredients: While the mushroom slices are sauteing, prep the remaining ingredients accordingly.
  • Combine Stock to Create Mushroom Chicken Stock: While the mushroom slices are sauteing, combine 1 tbsp (15ml) light soy sauce, 3 cups (750ml) unsalted chicken stock, and 1 cup (250ml) of the mushroom soaking liquid together in a glass measuring cup.
  • Sauté Onions & Garlic: Add diced onions & shallots, then saute until soften and fragrant (~1 minute). Add in minced garlic, then saute until fragrant (~30 seconds). Move everything to one side of the pot to create room for the oil and rice.
  • Add Rice and Season: Add 1 tbsp (15ml) olive oil & another 2 tbsp (29g) unsalted butter to the empty half of the pot. Add 2 cups (400g) arborio rice in the oil. Stir until the rice is evenly coated with the oil. Mix everything together and continue to stir. After 2 – 3 minutes, the edges of the arborio rice should become translucent, while the center remains white. Add sliced shiitake mushrooms and mix well with the rice.
  • Deglaze: Pour in ¾ cup (188ml) dry white wine, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.
  • Pressure Cook Risotto: Pour 4 cups (1L) mushroom chicken stock in the pressure cooker. Now is a good time to make sure no rice or onion pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully. 
    For Softer Risotto: The above cooking time will produce al-dente risotto, so if you prefer softer risotto, add an extra minute or two to the cooking time.
  • Optional Fancy Step - Warm Plates: Warm serving plates in the oven (we warm our plates in a 200°F toaster oven), this helps ensure the best risotto consistency when served.
  • Reduce Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for another few minutes over medium heat (Instant Pot: press Sauté button). Add in 20g Parmesan cheese. Mix well. Taste and season with kosher salt and black pepper.
  • Serve: Garnish with freshly chopped parsley. Serve immediately with more Parmesan cheese. Take a bite and blow an “Italian Chef Kiss” with your fingertips and say Delizioso Risotto!
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Recipe Notes:

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 459kcal | Carbohydrates: 60g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 617mg | Potassium: 369mg | Fiber: 2g | Sugar: 2g | Vitamin A: 260IU | Vitamin C: 2.3mg | Calcium: 63mg | Iron: 3.9mg
Course: Dinner, Easy, Lunch, Main Course, Side Dish, Vegetables
Cuisine: American, Italian
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

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Delizioso Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto). Creamy, luxurious, cheesy risotto with umami mushrooms mixed in al dente arborio rice.

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Ann
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Ann

Followed to a tee – almost… not as tasty as I thought but good.4 stars

John R
User
John R

As good as what I had at Hell’s Kitchen. Follow all the instructions exactly and you will not regret taking the time to make this. We paired it with Scallops and Tenderloin.

John R
User
John R

It did not save my five star rating…delish!!!!5 stars

Ailea
User
Ailea

Would it be possible to use short grain cakes rice? Or is this just not starchy enough compared to arborio?

Ailea
User
Ailea

Oops. that was supposed to say Calrose rice. Silly autocorrect.

Louise Samson
User
Louise Samson

Excellent! I have cooked risotto many ways in the past decades. This is a first East meets West style for me. It turned out great even if I cheated (did not have oyster mushrooms so added more mushroom water and less chicken stock to respect liquids ratio), also used coconut aminos instead of soya sauce, halved the recipe (time remains the same) and added slightly less (but high quality) Parmesan. Wonderful! Thank you!!!5 stars

Terry
User
Terry

Excellent. Extremely close to the 4 hour drive top version of my grandmother’s stovetop version. Have an 8 qt instapot. Can this be doubled? Does the cooking time change if it can be doubled? When I made a single batch, I used 6 cups broth for a more authentic risotto. If I double it, should this also he doubled? Concern d about cooking time ad I did single batch for 7 min with QR, but know with doubling, it will take longer to get to pressure. Like risotto soft- any ideas? Thanks and I’m in love with your recipes. I… Read more »

AngieO
User
AngieO

Could I substitute this recipe for Carnaroli rice?

Andrea G.
User
Andrea G.

This has become one of my go-to recipes! The only big change I do is use my own homemade veggie stock made from my garden veggies. My husband has never liked mushrooms, but thanks to this recipe he is more open to them and loves this recipe. Also this recipe is a great excuse to open a great bottle of white wine!5 stars

Ash
User
Ash

We made this tonight! Though I forgot to add salt, I found with the soy sauce & parmesan cheese, it’s salty enough for me! Of course, not for my other half [he’s a saltaholic]… living in a small town, I got the mushroom “mix” that had no shitakes as advertised… so couldn’t follow the recipe exactly. I gave it 7 mins & the texture was perfect! I even warmed the plates!

Ty for all your hard work!5 stars

Amelda
User
Amelda

OMG….this was almost as good as my Nana’s risotto. Risotto is typically very labor intensive and this was not. This was all we ate for dinner. And enjoyed every bite. As I type this we are waiting for your rib recipe to finish cooking. Love all your recipes. Thank you!5 stars

Eileen
User
Eileen

I made this for dinner tonight and my family really enjoyed it. I really appreciated the detailed instructions. Its taken me a while to embrace the instant pot, but this recipe was great. I used fresh cremini mushrooms and dried porcini mushrooms because that is what I had on hand. I didn’t need to remove liquid at the 8 minute mark as indicated in one of the steps. I didn’t have any wine, so I deglazed with chicken broth.
I look forward to trying more recipes from this site. Thank you!5 stars

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