Instant Pot Wild Mushroom Leek Risotto
Instant Pot Wild Mushroom Leek Risotto is an easy Instant Pot risotto recipe that’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! I truly wish I had purchased one sooner. I held back for a while because I own (2) slow cookers and a pressure cooker and wasn’t sure I could justify 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.
I purchased this one (this link contains affiliate links and I do get a percentage of sales). It’s so easy to use and I’m completely hooked.
You may have seen me making this Instant Pot Wild Mushroom Leek 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? 🙂
Instant Pot Mushroom Risotto
Risotto is one of my favorite dishes to order out, but I don’t make it at home often enough. I’ve only got one recipe here on the blog that’s made the traditional stove top way, but it does require a lot of stirring.
Pressure cooker or Instant Pot risotto is the fuss-free way to get amazing risotto without that bothersome stirring.
I made risotto in my pressure cooker years ago and I loved the results. I couldn’t believe how creamy it was without all that elbow grease that normally goes along with risotto.
A few years ago there weren’t as many people using pressure cookers, but that’s all changed now thanks to the Instant Pot. I decided it was high time to post a pressure cooker risotto so I got right on this Instant Pot Wild Mushroom Leek Risotto.
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 Instant Pot Risotto
This Instant Pot Wild Mushroom Leek Risotto is an extremely easy recipe and is prepped and cooked in 30 minutes.
- Once you get the mushroom, leek and garlic cooking, prep the remaining ingredients. Reduce the wine by half, then toast the arborio rice.
- Add your stock, thyme and salt and it’s time to pressure cook the risotto. It takes a couple of minutes for the Instant Pot to come to pressure, then from there the risotto will be done in 8 minutes flat. I’ve made this recipe twice and the risotto was perfect after 8 minutes.
Recipe notes and substitutions
- 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. I hear nutritional yeast is a great substitute.
This Instant Pot Wild Mushroom Leek Risotto is an easy yet elegant meal that would be perfect for Valentine’s Day or entertaining, and nobody would guess that it was nearly effortless!
Let’s hear it for Instant Pot goals…2018 is shaping up to be a mighty fine year. 🙂
Love your Instant Pot? See all of my Instant Pot recipes.
More risotto recipes:
Baked risotto by Spruce Eats
- 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.
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Amount Per Serving: Calories: 200 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 21mg Sodium: 535mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 2g Sugar: 3g Sugar Alcohols: 0g Protein: 6g