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Instant Pot Mushroom Risotto

This delicious Instant Pot risotto with tender mushrooms and Parmesan cheese is so simple and fuss-free to make. It tastes like a fancy dish ordered at an Italian restaurant! You'll probably start making risotto in your pressure cooker far more often after you try this recipe.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 2871.8 kcal

Equipment

  • 1 Multi-functional Pressure Cooker Such as an Instant Pot
  • 1 Wooden Spoon or Spatula For stirring and tapping the vent knob
  • 1 Measuring Cups and Spoons
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • ¼ cup unsalted butter
  • ¼ cup olive oil
  • 3 cups diced mushrooms
  • 1 cup chopped onion
  • 1 sprig rosemary
  • 1 ½ cups Arborio rice
  • ¾ cup white wine
  • 1 quart chicken or vegetable stock
  • salt and ground black pepper to taste
  • ½ cup grated Parmesan cheese

Instructions
 

  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute. Dotdash Meredith Food Studios
  • Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Dotdash Meredith Food Studios
  • Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute. Dotdash Meredith Food Studios
  • Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. It will take time for pressure to build.
  • Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.
  • Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined. Dotdash Meredith Food Studios
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

Achieving the desired creamy texture in Instant Pot risotto requires vigorous stirring *after* the pressure cooking cycle; do not skip this step. For deeper mushroom flavor, consider using dried porcini mushrooms rehydrated in hot water, adding both the chopped mushrooms and strained liquid to the pot. A splash of truffle oil at the end can elevate the dish to a gourmet level. Ensure your stock is warm before adding it to maintain the cooking temperature. For extra richness, finish with a knob of cold butter (monté au beurre) along with the Parmesan, stirring until emulsified. Taste and adjust seasoning before serving.