This comforting Italian Instant Pot mushroom risotto is made with fresh shiitake mushrooms, arborio rice, onions, dry white wine, and seasonings. It’s a simple side dish that is going to give you an explosion of flavors. Give this mushroom risotto a try!
Table of contents
You can make this easy Instant Pot risotto as a side dish or serve it as a light main dish. Either way, it’s incredible flavors are perfection. Don’t forget to try out my Instant Pot stuffed peppers parmesan risotto too.
Serve risotto for fancy dinner parties or when you are looking for comfort food for an evening in. This is the best risotto recipe, that literally cooks itself. Give this risotto with mushrooms a try!
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🍄 Why Make This Recipe
- no fuss recipe
- incredibly easy
- made in just 20 minutes
- clean up is a breeze
- inexpensive side dish
- great for all occasions
- a delicious Christmas risotto recipe
- Instant Pot side dish or main dish
- Olive oil
- Shiitake mushrooms
- Chopped shallot
- Arborio rice
- Minced garlic
- Dry white wine
- Chicken stock
- Parmesan cheese
- Lemon juice
🧄 How to Make
The full directions and measurements for this mushroom risotto instant pot recipe is in the printable recipe card below.
1. Saute the mushrooms in the butter and olive oil. You want to help soften and break down the mushrooms a bit.
2. Add in the shallots and cook. Then add the rice, garlic, and salt.
3. Pour in the wine and chicken stock. Then use a wooden spoon and scrape the bottom of your Instant Pot. Otherwise the stuck on food can cause a burn notice. Turn the saute feature off.
4. Add the pressure cooker lid, seal making sure the valve is set to sealing. Then pressure cook on manual or high pressure for 5 minutes.
5. After cooking, complete a quick release.
6. Top with parmesan cheese and lemon juice. Stir then serve warm. Remove from heat to cool and then store your leftovers in an airtight container in the fridge.
If you want to add peas into the risotto, just stir it in once your risotto is done cooking. When you add the parmesan cheese and lemon juice toss it in.
This will warm up the peas without overcooking. It is quick and easy!
Kitchen Tip: If you struggle with how many cups in a quart, cup pint, etc . . download my free kitchen conversion printable!
🧅 Expert Tips
- Prefer vegetarian? No problem! Swap the chicken stock for vegetable stock instead.
- Using arborio rice is the only way to get the perfect texture and flavor every single time.
- Sprinkle the finished dish with any of your favorite fresh herbs. Rosemary, parsley, sage, or thyme would all add some color and tastes great too.
- Want it a little spicy? Add in some red pepper flakes for a kick of heat.
It’s vital when you saute anything in the Instant Pot to scrape the bottom when you add in liquid. If you don’t do this, you can fully expect a burn notice as it’s cooking.
Leaving the brown bits stuck to the pot will cause more food to stick as well. Just take a wooden spoon and scrape the bottom carefully before adding the lid and cooking.
Arborio rice is the key ingredient to the best risotto. The reason why it’s so important is because of the starch levels in the rice. They cause the risotto to be nice, and cream instead of a lumpy mess like other rice would cause.
While it’s not required to saute the mushrooms for the risotto, it’s highly recommended. You could toss them in the pot and start preparing the dish.
But if you go with that method, you will find that the mushrooms don’t have that incredible earthy flavor, and they will seem more boring. So, for best results, take a few minutes to saute them. You won’t regret it, and it’s super easy.
You can make risotto without wine. Just reach for a chicken stock or bone broth to replace the wine. It will alter the flavor a bit but can be made without wine.
More rice dishes to try
- Fluffy Instant Pot Rice Pilaf
- Easy Instant Pot Dirty Rice
- Hibachi Instant Pot Fried Rice
- Instant Pot Duo Crisp Broccoli and Rice Casserole with Ham
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Instant Pot Mushroom Risotto
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces thinly sliced shiitake mushrooms
- 1 shallot chopped or 1/4 cup small onion
- 1 cup arborio rice
- 2 cloves garlic minced (about 2 teaspoons)
- 1 teaspoon kosher salt
- ¼ cup dry white wine optional
- 2 cups chicken stock
- ½ cup grated parmesan
- 1 tablespoon lemon juice
- Turn your Instant Pot to saute, and add in the olive oil and butter and let the butter melt. Then you will toss in the mushrooms and cook for 5-6 minutes or until the mushrooms are golden brown.
- Toss in your chopped shallot, rice, salt, and cook for an additional 2 minutes. Turn off the saute feature at this point.
- Now pour in the white wine, chicken stick, and use a wooden spoon to scrape the bottom of the pot. If you skip this step you can get the burn notice.
- Make sure the rice is covered in the liquid. Place your Instant Pot lid on and turn the valve to sealing position. Do a high pressure cook or manual cook for 5 minutes.
- Once the Instant Pot is done cooking, quick release the pressure. Now quickly toss in parmesan and the lemon juice. Stir often to help the parmesan melt into the mushroom risotto.
- Once the cheese is melted, stir for 1-2 minutes vigourously, this will help to release the starch from the rice. Providing the authentic texture and taste.
- Serve up your mushroom risotto with extra grated parmesan, herbs and devour!