Love risotto but hate all the stirring? This Instant Pot Mushroom Risotto is the fuss-free, hands off way to make perfect risotto every time! It’s gluten-free, easily customizable with your favorite ingredients, and it’s on the table in about 30 minutes!

Instant pot risotto with mushrooms on a plate

Risotto used to be one of my favorite dishes to order out because I was too intimidated to make it at home.

That’s all changed because I’ve made it every way possible and each method is incredibly easy.

My vegetable risotto is one of my favorites, but it’s made the traditional way on the stove top, which means it requires a lot of stirring.

My baked risotto is an easier way to make it as there’s no stirring involved, but it takes an hour to bake up in the oven, and sometimes that’s just too long to wait.

The Instant Pot provides me with an alternative to get it on the table even faster! Its made recipes like Instant Pot polenta and risotto so much easier, because they both come out perfectly creamy without all the bothersome stirring!

This Instant Pot Mushroom Risotto is truly a revelation and it’s perfect every single time.

See all of my Instant Pot recipes for more inspiration!

Plate of Instant Pot Mushroom Risotto with lemon and thyme

Why you’ll love this recipe:

  • Instant Pot Risotto is creamy, delicious and perfect every time, and there’s no stirring necessary!
  • This is a quick and easy vegetarian dinner or side dish that’s ready in about 30 minutes.
  • Recipe is gluten-free, and may be made dairy-free with a few simple swaps.
  • This dish can be easily customized with your favorite protein and veggies.

Recipe ingredients

Instant pot risotto ingredients
  • Arborio rice. For best results, use arborio rice, which is an Italian short-grain rice. The grains are higher in starch, firm and creamy, which makes it the best for risotto.
  • Butter and parmesan. Butter adds silkiness to the risotto, and parmesan adds umami flavor. Omit both to make this recipe dairy-free.
  • Mushrooms. I used (3) different varieties of mushrooms for this risotto (portobello, shitake and cremini), but you can use any variety that you like. 1 lb. or 16 ounces total will be plenty for this dish.
  • Leeks and garlic. Leeks and garlic are aromatics that are essential to building flavor. The leeks can be substituted with white or yellow onion.
  • White wine. This adds a great layer of flavor, but it may be omitted if you prefer not to cook with alcohol. Be sure to use a dry white wine such as Sauvignon Blanc that is of drinkable quality.
  • Vegetable stock. Use homemade vegetable stock or your favorite store bought brand.
  • Lemon and thyme. These ingredients are completely optional, but they add fresh flavor to the dish.

How to make Instant Pot risotto

Making risotto in the Instant Pot is extremely easy, it doesn’t require bothersome stirring like the traditional method, and it’s ready in about 30 minutes.

See the recipe card below for full instructions.

Pro tip: I used (3) different varieties of mushrooms for this risotto, but you can use any variety that you like. 1 lb. or 16 ounces total will be plenty for this dish. You can also sub them with your favorite cooked veggies, adding them in when the risotto is done.

How to make instant pot risotto
  1. Cook the mushroom, leek and garlic.  Add the wine and reduce, then add the rice and toast for one minute. Add the stock, thyme and salt and cook for 8 minutes at high pressure. 
  2. Quick release the pressure, then remove the lid. Remove the thyme sprig, then add the butter, lemon juice and zest, parmesan and season to taste.

Recipe FAQs

How much water to add to arborio rice in the Instant Pot?

This Instant Pot risotto includes 1 cup of arborio rice and 2 1/2 cups of vegetable stock (you can also use water) for perfectly creamy, al dente risotto.

Do I have to use white wine in this risotto?

The white wine adds a nice layer of flavor, but it may be omitted if you don’t have any on hand or if you prefer not to cook with alcohol.

What variety of mushrooms are best in risotto?

You’ll need about 1 pound (16 ounces) of mushrooms for this recipe. I’ve used a combination of cremini, shitake and portobello mushrooms, but you can use your favorite variety.

Recipe notes

  • Pro tip: I used (3) different varieties of mushrooms for this risotto, but you can use any variety that you like. 1 lb. or 16 ounces total will be plenty for this dish. You can also sub them with your favorite cooked veggies, adding them in when the risotto is done.
  • I added some lemon juice and zest to the risotto after cooking for a pop of flavor, along with a pat of butter and freshly grated parmesan. 
  • Omit the butter and parmesan cheese to make this risotto vegan and dairy-free.
  • Store leftover Instant Pot risotto in the refrigerator for up to 3 days.
Instant pot risotto with mushrooms on a plate with lemon and thyme

More risotto recipes:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Instant pot risotto with mushrooms on a plate

Instant Pot Mushroom Risotto

Instant Pot Risotto is creamy and delicious with mushrooms, fresh lemon and plenty of parmesan! It's perfect every time with no stirring involved and it's on the table in 30 minutes!
4
reviews

Leave a Review »

Ingredients

  • 2 tablespoons unsalted butter divided; cook the risotto in oil to make this recipe dairy-free
  • 1 large leek white and light green parts only, halved and sliced into half moons; sub with diced white or yellow onion
  • 8 ounces cremini mushrooms stemmed and sliced; sub with your favorite variety mushrooms (see notes)
  • 3.2 ounce package shitaki mushrooms stemmed and sliced; sub with your favorite variety mushrooms (see notes)
  • 1 medium portobello mushroom stemmed, gills removed, sliced and cut into 2" pieces; sub with your favorite variety mushrooms (see notes)
  • 2 cloves garlic minced
  • 1/2 cup dry white wine such as sauvignon blanc; use drinkable quality
  • 1 cup arborio rice
  • 2 1/2 cups vegetable stock homemade or store bought
  • 2 sprigs fresh thyme or 1 teaspoon dried
  • 1/2 teaspoon salt add more to taste
  • 1/4 cup freshly grated parmesan plus more for serving; omit to make dairy-free
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • freshly ground black pepper to taste

Instructions 

  • Select the Saute button on the Instant Pot and set it to 8 minutes cook time.
  • Add 1 tablespoon of the butter and heat until melted.  Add the leek, mushrooms and garlic and saute until the mushrooms are browned and the liquid has evaporated, about 3-4 minutes.
    2 tablespoons unsalted butter, 1 large leek, 8 ounces cremini mushrooms, 3.2 ounce package shitaki mushrooms, 1 medium portobello mushroom, 2 cloves garlic
  • Add the white wine and reduce until it’s only a few tablespoons, about 2-3 minutes.  Add the arborio rice and toast for 1 minute, then turn off the Instant Pot.
    1/2 cup dry white wine, 1 cup arborio rice
  • Add the stock, thyme and salt, then place the lid over the top, lock in place, and set vent to Sealing.  Select the Pressure Cook button and select High Pressure for 8 minutes.  Quick release the pressure and remove the lid.
    2 1/2 cups vegetable stock, 2 sprigs fresh thyme or 1 teaspoon dried, 1/2 teaspoon salt
  • Your risotto should be soft yet slightly firm in the center and very creamy.  If yours isn’t done, add 1/4-1/2 cup more stock and simmer (no lid required) until it’s absorbed the liquid.
  • When the risotto is done, remove the thyme sprig and stir in the remaining 1 tablespoon butter, parmesan cheese, lemon zest, juice and salt and black pepper to taste. Serve immediately and enjoy!
    1/4 cup freshly grated parmesan, 1 tablespoon lemon zest, 1 tablespoon lemon juice, freshly ground black pepper

Notes

  • Pro tip: I used (3) different varieties of mushrooms for this risotto, but you can use any variety that you like. 1 lb. or 16 ounces total will be plenty for this dish. You can also sub them with your favorite cooked veggies, adding them in when the risotto is done.
  • I added some lemon juice and zest to the risotto after cooking for a pop of flavor, along with a pat of butter and freshly grated parmesan. 
  • Omit the butter and parmesan cheese to make this risotto vegan and dairy-free.
  • Store leftover Instant Pot risotto in the refrigerator for up to 3 days.

Nutrition

Calories: 200kcal, Carbohydrates: 23g, Protein: 6g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 535mg, Fiber: 2g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in February 2018. The text has been modified to include more recipe information and improve readability.

Sharing is caring!