This Pressure Cooker Mushroom Risotto is creamy, rich, and incredibly easy to make in an Instant Pot or electric pressure cooker. No stirring required!
Updated May 2026: This recipe has been refreshed with better tips, improved structure, and clearer instructions for perfect results every time.
If you’ve ever made risotto the traditional way, you know the drill: standing over the stove, stirring endlessly, and pretending you’re calm.
Not here.
This pressure cooker mushroom risotto gives you that same creamy, comforting result with almost no effort. Make it in your Instant Pot or electric pressure cooker, walk away, and let the magic happen.
Prefer to watch instead? Here’s the step-by-step video:
▶️ Watch how to make this Pressure Cooker Mushroom Risotto
Why You’ll Love This Pressure Cooker Mushroom Risotto
- No constant stirring required
- Works in an Instant Pot or electric pressure cooker
- Ready in a fraction of the time
- Creamy, rich texture every time
- Made in one pot
- Perfect vegetarian dinner option
Instant Pot Mushroom Risotto Instructions
Instant Pot is the most common electric pressure cooker, so the method is the same. Use the sauté function to cook the aromatics and mushrooms, then pressure cook the rice with broth until tender.
Once the pressure releases, stir in the cheese and adjust the texture with a splash of warm broth if needed.
What Makes This Method Different?
Traditional risotto requires slowly adding broth while stirring constantly. The pressure cooker skips that entire process by cooking everything together under pressure.
The result is still creamy and delicious, but with far less effort.
Best Mushrooms to Use
You can use a variety of mushrooms depending on what you have available:
- Portobello for a deeper flavor
- Cremini for a balanced taste
- Wild mushrooms for a more gourmet version
- Dried mushrooms, rehydrated, for extra intensity
Perfect for Busy Nights or Entertaining
This dish works beautifully whether you’re cooking for your family or hosting guests.
Prep everything ahead, start the pressure cooker, and finish with cheese just before serving.
Tips for the Best Results
- Use arborio rice for the best creamy texture
- Do not rinse the rice because you want the starch
- Stir in cheese at the end for richness
- Add warm broth after cooking if the risotto is too thick
What to Serve with Mushroom Risotto
- Fresh green salad
- Roasted vegetables
- Grilled chicken or fish, if not vegetarian
- Crusty bread
Can You Make This Ahead?
Risotto is best served fresh, but leftovers can be reheated with a splash of broth or water to bring back the creamy texture.
If you try this recipe, tag @LivingSweetMoments. I love seeing your creations!
Pressure Cooker Mushroom Risotto
Ingredients
- 1 onion diced
- 24 oz mushrooms sliced
- 2 sprigs fresh thyme
- 1/4 cup red or white wine
- 2 cups arborio rice
- 4 cups chicken or vegetable stock
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
- 2 teaspoons olive oil
- Salt and pepper to taste
Instructions
- Set your pressure cooker to sauté mode and add the olive oil.
- Add the onion and cook until translucent.
- Add mushrooms and thyme, and cook until softened.
- Stir in the rice and cook for 1–2 minutes until lightly toasted.
- Pour in the wine and cook until mostly evaporated.
- Add the stock, salt, and pepper. Stir to combine.
- Close the lid and cook on high pressure for 7 minutes.
- Release the pressure manually.
- Stir in the Parmesan cheese and butter until creamy.
- If needed, cook on sauté mode for 2–3 minutes to thicken.
- Serve immediately.
Notes
- Do not rinse the rice, the starch is what makes risotto creamy.
- If the risotto is too thick, add a splash of warm stock to loosen it.
- For extra flavor, use a mix of mushroom varieties.
Stove-Top Pressure Cooker:
- Sauté onions and mushrooms first, then add remaining ingredients
- Cook under pressure for about 7 minutes
- Release pressure and finish with cheese and butter
Nutrition
Frequently Asked Questions
Can I make this in an Instant Pot?
Yes. Use the sauté function first, then pressure cook according to the recipe card instructions.
Can I use regular rice?
Arborio rice is recommended for the creamy texture, but other short-grain rice can work in a pinch.
Why is my risotto too thick?
Add a bit of warm broth or water and stir to loosen the texture.
Can I make this dairy-free?
Yes, simply skip the cheese or use a dairy-free alternative.
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The Best Ever Wild Mushroom Quinoa Risotto (Quinotto)
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
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
Made this
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
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!
Hi Tiffany,
What can I use instead of wine?
chicken stock, a bit of lemon juice