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–+ servings
mushroom risotto on a white plate with a fork

Creamy Mushroom Risotto (Instant Pot Risotto)

Isabel Laessig
Learn how to make mushroom risotto in the Instant Pot and on the stove following my easy risotto recipe! Ready in 30 minutes.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Italian
Servings 4 people
Calories 556 kcal

Equipment

Ingredients
  

  • 1 cup dried porcini mushrooms *fresh mushrooms may also be used see notes
  • 2 cups hot water
  • 1½ cups Arborio or Carnaroli rice
  • 3 cups vegetable or chicken broth warm
  • 1 medium onion finely chopped
  • 2 garlic cloves finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1-2 tablespoons Parmesan cheese grated
  • fresh parsley to taste
  • black pepper to taste
  • 1 cup white wine optional

Instructions
 

  • Soak porcini mushrooms in hot water for 1 hour and then drain them. Turn on the Instant Pot and set it to “Sauté” function. Heat olive oil and add garlic and onion. Cook for 2-3 minutes, until translucent.
    1 cup dried porcini mushrooms *fresh mushrooms may also be used, 1 medium onion finely chopped, 2 garlic cloves finely chopped, 2 tablespoons olive oil, 2 cups hot water
    cooking onions in the instant pot
  • Add rice and cook it together with the onion for about 2 more minutes, until the edges of the grains become translucent. At this point add wine, if using, and let it evaporate while stirring the rice.
    1½ cups Arborio or Carnaroli rice, 1 cup white wine
    cooking rice with onions in the instant pot
  • Switch off the “Sauté” function. Add the broth and the mushrooms. Make sure that all the rice is covered well by the broth. Place the lid on the pressure cooker and set to Manual – High. Set the time to 4 minutes.
    3 cups vegetable or chicken broth warm, 1 cup dried porcini mushrooms *fresh mushrooms may also be used
    preparing mushroom risotto to cook
  • When the pressure cooker is finished, immediately release the pressure through Quick release. Wearing oven mitts, remove the lid quickly to avoid overcooking. Add butter and grated parmesan cheese to the rice and stir.
    1-2 tablespoons Parmesan cheese grated, 1 tablespoon butter
    risotto cooking in instant pot
  • Divide the risotto between 4 plates. Sprinkle fresh parsley and black pepper on top as desired. Serve immediately.
    fresh parsley to taste, black pepper to taste
    mushroom risotto on a white plate

Notes

  • Rice: Depending on how hard you like your rice, you can cook the risotto for 4 or 5 minutes. I would recommend 4 minutes as it will give you a result closer to classic Italian risotto. However, if you like your rice softer, select 5 minutes. In both cases, you need to quickly vent the rice.
  • Using fresh mushrooms: You can substitute the dried mushrooms with 2 cups fresh mushrooms. They need to be sautéed for 2-3 minutes with the rice before the broth is added.
  • It is very important to immediately allow the hot air to evaporate so the risotto does not get overcooked.
  • You can use wine if desired. If using white wine, use 1 cup.

Nutrition

Calories: 556kcalCarbohydrates: 93gProtein: 9gFat: 15gSaturated Fat: 4gCholesterol: 13mgSodium: 1066mgPotassium: 272mgFiber: 4gSugar: 3gVitamin A: 660IUVitamin C: 3.6mgCalcium: 75mgIron: 4.5mg
Keyword Instant Pot Mushroom Risotto, Instant Pot Risotto, mushroom risotto, Risotto recipe
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