Instant Pot Wild Mushroom Leek Risotto
Instant Pot Mushroom Risotto is the fuss-free, hands off way to make perfect risotto every time! It’s on the table in about 30 minutes with no bothersome stirring!
I can hardly believe I’m saying it, but happy first day of February! We’ve made it through the first month of 2018 so it’s time for a goal check.
I make goals, not resolutions, and so far I’ve done a good job meeting them. One of my top priorities has been getting out and exercising more, and I’ve definitely done that.
I also made a goal to choose work projects wisely so I’m not running around like a crazy lady as much. I’m trying to plan and be more organized, and it feels really good.
My other priority was to create a lot of Instant Pot recipes with you, and it’s been really easy because I love it!
The funny thing is that the Instant Pot is better than everything I own because you can sauté, slow cook, and pressure cook in one phenomenal appliance.
You may have seen me making this Instant Pot Mushroom Risotto on my Instagram stories a few times if you follow along there.
This dish smelled amazing as it cooked and I wish you could have experienced that part as well….but I guess you’ll experience that when you make it right? 🙂
Risotto is one of my favorite dishes to order out, but I don’t make it at home often enough. My spring 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.
My Instant Pot solved that dilemma. It makes recipes like polenta and risotto so much easier, because they both come out perfectly creamy without all the elbow grease.
I used (3) different varieties of mushrooms for this risotto –> portobello, shitake and cremini. You can use any variety you like, and even use dried mushrooms like porcini as well.
Just use a lot because they really bulk up this dish!
Leeks are in season right now so I’ve been using them a lot in my cooking lately. If you’re not familiar with them, they’re a much milder tasting onion. They really have a special flavor and they make every dish feel just a little bit more special.
Remove the dark green leek tops and save them for this homemade vegetable stock if your so inclined. Those mushroom stems are great in the stock too!
How to make this recipe
Making risotto in the Instant Pot is extremely easy, and it requires no bothersome stirring like the traditional method, and it’s ready in about 30 minutes!
Full recipe instructions are in the recipe card below.
- Cook the mushroom, leek and garlic. Add the wine and reduce it by half, then add the risotto and cook for one minute more. Add the stock, thyme and salt and cook for 8 minutes at high pressure.
- Quick release the pressure, then remove the lid. Season to taste, stir and serve!
- 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.
- This risotto can be made vegan by substituting oil for the butter and omitting the parmesan.
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 Wild Mushroom Leek Risotto
- 2 tablespoons unsalted butter divided
- 1 large leek white and light green parts only, halved and sliced into half moons (save the dark green tops for veggie stock)
- 8 ounces cremini mushrooms stemmed and sliced
- 3.2 ounce package shitaki mushrooms stemmed and sliced
- 1 medium portobello mushroom stemmed, gills removed, sliced and cut into 2″ pieces
- 3 cloves garlic minced
- 1/2 cup dry white wine I used sauvignon blanc
- 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 kosher salt
- 1/4 cup freshly grated parmesan plus more for serving
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- freshly ground black pepper plus more salt if needed
- 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.
- 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.
- 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.
- 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!
- Save your dark leek tops and mushroom stems for homemade vegetable stock!
- Any of your favorite varieties of mushroom will work in this risotto, including dried mushrooms like porcini and shitake. Soak the dried mushrooms in hot water in advance, strain the liquid and use it in addition to the vegetable stock for added mushroom flavor.
- Make this vegan by substituting the butter with oil and the parmesan with nutritional yeast.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.