Creamy Instant Pot Mushroom Risotto Recipe

Hey there! Risotto is one of those dishes that feels like a warm hug in a bowl. But let’s face it, the classic method can be a little… needy. That’s where this Instant Pot Mushroom Risotto comes to the rescue! Creamy, rich, and loaded with earthy mushrooms, it delivers all the flavor of traditional risotto without the constant stirring. Honestly, it’s one of my go-to recipes when I crave something both fancy and fuss-free. Bonus: it’s weeknight-friendly and entertaining-approved!

Why You’ll Love This Recipe

• It’s quick and easy, thanks to the Instant Pot—no babysitting the stove.
• Creamy, dreamy texture without extra cream—it’s naturally luscious.
• Packed with mushroom flavor and all-around comfort vibes.
• Perfect for date nights, dinner parties, or just spoiling yourself on a Tuesday.

Ingredients Breakdown

Essentials

• Arborio rice: The hero for creamy risotto—don’t try to substitute with regular rice here!
• Mushrooms: Use button, cremini, or a mix of wild mushrooms for depth of flavor.
• Vegetable broth: Adds rich flavor, but chicken broth works too if you’re not vegetarian.
• Dry white wine: A splash for that signature risotto tangy bite (sub with more broth if needed).
• Parmesan cheese: Freshly grated is non-negotiable for that final creamy touch.
• Garlic & onion: Aromatics that give the base a flavor punch.
• Olive oil & butter: The dynamic duo for sauté magic.

Pro Tips

• Switch up the mushrooms! Shiitake, porcini, or maitake add amazing depth.
• Out of white wine? A splash of dry vermouth works wonders, too!
• For extra creaminess, you can stir in a dollop of mascarpone at the end.

Step-by-Step Instructions

1. Set your Instant Pot to the sauté function and heat the olive oil and butter until shimmering.
2. Add the diced onion and mushrooms, and cook for 3-4 minutes until softened. Toss in the minced garlic and cook for another 30 seconds, just until fragrant.
3. Stir in the Arborio rice, coating it in the oil and toasting gently for about 1-2 minutes. This helps lock in that nutty flavor.
4. Pour in the white wine, scraping up any bits from the bottom of the pot. Let it simmer for a minute to cook off the alcohol.
5. Stir in the vegetable broth, mixing everything well. Cancel the sauté function, secure the lid, and set the Instant Pot to high pressure for 6 minutes.
6. Once the timer goes off, use a quick release. Remove the lid and give the risotto a good stir to get that creamy consistency.
7. Stir in the Parmesan cheese, along with salt and pepper to taste. If you like, drizzle a little truffle oil or sprinkle with fresh parsley for that extra oomph!

Chef’s Tips and Tricks

• Don’t skip toasting the rice—it makes a huge difference in flavor!
• If your risotto feels a little thick, stir in more warm broth or water until it’s creamy perfection.
• Truffle oil or extra grated Parmesan on top can take it to a gourmet level!

Recipe Variations and Serving Suggestions

• Make it vegan: Use vegan butter and a sprinkle of nutritional yeast instead of Parmesan.
• Add protein: Stir in cooked chicken, shrimp, or crispy bacon for a heartier dish.
• Pair it with: A crisp green salad and a glass of dry white wine (or sparkling water with a twist of lemon).

FAQs

Can I make this ahead of time? Risotto is best fresh, but you can reheat it gently on the stove or microwave, stirring in a little extra broth as needed.

How do I store leftovers? Store in an airtight container in the fridge for up to 3 days.

Can I freeze risotto? It’s not ideal, as the rice can get mushy, but if you must, freeze in individual portions and thaw in the fridge overnight before reheating.

Printable Recipe Card

Ready to try this game-changing risotto? I’d love to hear how it turned out for you! Drop a comment below or share your creation on social media with #TheKitchensAid. Let’s make kitchen magic together!