This Easy Mushroom Risotto is made in the pressure cooker so it’s ready in no time! Only requires a few ingredients to make this creamy and tasty vegetarian dish
Pressure Cooker Easy Mushroom Risotto
This delicious easy mushroom risotto is creamy, cheesy, and super flavorful. The perfect quick weeknight dinner idea that is vegetarian and does not require babysitting. Just place it on your pressure cooker and go help the kids with homework.
I love serving this Easy Mushroom Risotto with a fresh green salad. It’s definitely a no-brainer for a busy week. Normally making risotto used to be a pain, you would have to stand in front of the stove stirring like a crazy mad person.
I remember my mom once inviting friends over for dinner. Since they were vegetarian, we chose to make Risotto. I spend all afternoon in the kitchen stirring the rice while adding the stock slowly. With the pressure cooking method, this step is skipped as the machine does the entire leg work for me.
You can use your favorite kinds of mushrooms for this recipe. If you can find dried, better yet! Just hydrate them before adding it into the mix. Today I choose portobello, next time I will try wild ones.
If you’re hosting a dinner party, this easy Mushroom Risotto is ideal. Prep and leave it on the pressure cooker. By the time your guests are hungry, open the lid and mix in the cheeses. And voila! Dinner is served.
Another great thing I love about this recipe is the use of one pot. Ever since I got my Instant Pot last week, I am so amazed at the amount of things I can make.
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I hope you can try this delicious Easy Mushroom Risotto at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 Onion diced
- 24 oz mushrooms sliced
- 2 springs of fresh thyme
- 1/4 cup red or white wine your favorite brand
- 2 cups arborio rice
- 4 cups stock chicken or vegetable
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and Pepper to taste
- 2 teaspoons olive oil
Press the saute button on your instant pot*
Add the olive oil
When you hear the beep that the oil is hot, add the onions and saute until translucent
Add the thyme and mushrooms and stir until the mushrooms have softened
Add the rice and mix thoroughly until the rice has toasted
Pour in the wine and the stock
Add salt and pepper
Close the lid and pressure cook on manual for 7 minutes
When the 7 minutes has passed, release the pressure
Open the lid and add the cheese and butter
Mix well and check for seasoning
Rice should be creamy and thick, if not, cook in saute mode for 2-3 minutes
*if you're using a stove stop pressure cooker, simply saute the onions and mushrooms on medium heat and when softened, add the liquids. Close the lid and raise the heat to medium-high to pressure cook
I made this, and I can’t thank you enough for a simple flavorful recipe. It was my lunch today and will be either lunch/dinner for the next three days. As a grad student, my time isn’t always my own so being able to meal prep is key, especially with healthy foods. I will definitely make this again.
I am so glad you liked it Meli! I’m addicted to my Instant Pot
morag wags says
My first try with the instantpot.. great. Thank you for the recipe
Awesome Morag! you’re going to love it! Let me know how it turns out.
Wow! And I mean WOW! This recipe is solid. Simple to follow, easy prep and outstanding results. I am a big fan of risotto ( I even have a dedicated enameled cast iron pot for the purpose ) and was looking forward to the time savings an Instant Pot would bring. I expected good, but I did not expect this great.
The trick to good risotto is rice texture. You want it to be creamy, but still have just a tiny bit of stiffness, of bite. I made a 1/2 batch of this recipe (1/2’ed all ingredients, kept cooking time the same) only altering by adding 1 glove minced garlic just before the rice.
The results were so creamy and tasty that I didn’t really need to add the cheese. ( I still did. *smile*) Great balance, great texture, great recipe.
Hi Matt! Thanks so much for your comment and feedback. Glad you liked it!
On manual pressure, is that high or low?
High pressure Regan
This turned out great! If I want to double the quantity of rice, how should I adjust the recipe and cook time?
Glad you liked it ND. No need to adjust the time when doubling a recipe. It’ll simply take longer for the IP to come to pressure
I made this tonight with steak it was awesome my son and husband loved it
Yay Arlene! Thanks for letting me know. Glad your family liked it.
I love that you can adjust the recipe by servings. That said, is this to be served as an entree? I would like to know how much is a serving by volume, i.e., cups.
Hi Roxie, this is a very hearty dish so I eat it as an entree. About 1 1/2 cups each. If you would like to serve it as a side, simply cut the recipe by half. Hope that helps!
My husband loves risotto. As he is home from working out of town all week, I thought of making this dish. It was a success. He loved it and we even have leftovers for meals this week. It was easy to follow, didn’t take long, the rice was creamy and the taste was amazing.
Thanks so much for your feedback Lynn! Glad you and your husband liked it! We make here every week. Sometimes we add leeks and other kind of veggies
My 2nd time using a pressure cooker, 1st time cooking risotto. This recipe was delicious!!!! So easy and quick. Always looking for new vegetarian meals that hubby will eat. He loved it!! Very hearty. Thank you for sharing.
You’re very welcome Katie! I’m glad you and your husband liked it! Thanks for your feedback.
Can I use brown rice? If so, how would I adjust the cook time and liquids?
Hi Michelle, I wouldn’t use brown rice for risotto. It would take a longer time to cook and it won’t be as creamy. If you still would like to make it with brown rice. Adjust the time to 20 minutes,if the rice is still not cooked by then, close the lid and cook on high pressure for 2 more minutes
Last night. I have never made a risotto before becuase it always seemed so labor intensive. This could not have been easier. I am new to the instapot world but this recipe will keep me coming back. Delicious, absolutely delicious.
Yay Louise! glad you liked it! Thanks for your feedback and welcome to the world of Instant Pot!
I would maybe suggest putting in a parmesan substitute as it is not vegetarian.
You can, of course!
What release method do you suggest? Natural or quick? I was leaning towards manual. 10 minutes natural and then quick. Although, I don’t want to add more time to cook. Then again, I don’t want to ruin it. Help! lol Thanks!
I use Quick Release Erin.
My first Risotto in my Fagor Lux and we loved it! Thank you so much!! Thank you so much!!
You’re welcome! glad you liked it! thanks for stopping by!
Great recipe! I made this tonight and it came out great. It was easy and very tasty.
Yay Cilka!! Glad it was a success! thanks for your feedback
If I wanted to do pot in pot meal Like cooking chicken along with risotto is it possible
Yes Janice it is possible, but I can’t guarantee that the rice won’t be overcooked while the chicken cooks.
For someone who doesn’t drink or know anything about wine at all, what type would you recommend me using?
Hi Marissa, I recommend a dry white wine like Pinot Grigio or Sauvignon Blanc
Susan Cain says
I am not a wine drinker either. I just buy the little 4 pack of 8oz bottles to use in cooking. That way you don’t waste an entire bottle. I just recap it and stick it in the fridge to use later. Still good for cooking after a week or so.
That’s a great idea Susan! the little bottles are perfect!