See my guide on how to use an Instant Pot.


This Instant Pot Mushroom Risotto is as easy to make as it is delicious. With cremini mushrooms, garlic, thyme and Parmesan cheese, this flavorful risotto makes an excellent side dish or main course.

Mushroom risotto served in a bowl with an instant pot in the background.

Once you try making risotto in the Instant Pot, you won’t want to go back to making it on the stove! Stove top risotto requires lots of babysitting and stirring, whereas making risotto in the Instant Pot is so much faster and easier. It’s like magic!

You may be wondering if Instant Pot risotto is as good as making it the traditional way? Yes! It’s creamy, luxurious and so comforting. In this Instant Pot mushroom risotto recipe, cremini mushrooms bring hearty, umami flavor while butter and Parmesan cheese add richness. You’ll also find garlic, white wine and fresh thyme in this flavorful mushroom risotto. I hope you love it as much as we do!

Mushroom risotto in instant pot with a wooden spoon.

Use Arborio Rice and Do Not Rinse

Risotto is an Italian dish in which rice is cooked in broth until it’s tender and creamy. To make this Instant Pot mushroom risotto you’ll use Arborio rice, which is a short grain rice with a high starch content. The starch contributes to the creamy texture of the risotto. While many rice recipes call for rinsing the rice before cooking, when making risotto you do not rinse the rice, since rinsing would wash away some of the starch.

Ingredients

Ingredients for instant pot mushroom risotto recipe.
  • Olive Oil: For sautéing the onion.
  • Onion & Garlic: For flavor.
  • Cremini Mushrooms: The mushrooms make this risotto so flavorful.
  • Arborio Rice: Do not substitute other types of rice.
  • White Wine: To deglaze the pot. The alcohol cooks off but the wine adds flavor.
  • Vegetable Broth: You can substitute chicken broth if you prefer.
  • Fresh Thyme: Adds woodsy, earthy, herby flavor.
  • Butter: For richness.
  • Parmesan Cheese: Adds sharp, nutty, cheesy flavor.
  • Salt and Pepper: Be generous with the seasonings. Start with 1/4 teaspoon of salt and then add more as needed, to your tastes.

Find the full printable recipe, including ingredient amounts, in the recipe card below.

How to Make Instant Pot Mushroom Risotto

Sauté the onion and mushrooms in olive oil until softened.

Stir in the rice and garlic. Cook, stirring, for 2-3 minutes.

Pour in the wine. Stir until the wine is absorbed, 2-3 minutes.

Stir in the broth. Add the fresh thyme sprigs on top.

Pressure cook for 5 minutes. Then quick release the pressure (find more details in the recipe card below).

Open the Instant Pot once the pressure has been released and the pin drops down. Discard the thyme stems; most of the leaves will have fallen off to flavor the risotto.

Stir in the butter and grated Parmesan. Season the risotto with salt and pepper, to taste. Serve and enjoy!

Grated Parmesan cheese and butter added to risotto in instant pot.

Serving Suggestions

Storage Instructions

  • Refrigerator: Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: Reheat risotto in a pot on the stove over medium-low heat, adding a little extra broth to make it creamy again.
Instant pot mushroom risotto served in a shallow bowl with fresh thyme garnish.

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Instant pot mushroom risotto served in a shallow bowl with a fork.

Instant Pot Mushroom Risotto

Servings: 8 side dish servings
Prep Time: 25 minutes
Cook Time: 5 minutes
Inactive Time: 15 minutes
Total Time: 45 minutes
This Instant Pot Mushroom Risotto is rich, creamy and comforting. With cremini mushrooms, garlic, thyme and Parmesan cheese, this flavorful risotto makes an excellent side dish or main course.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 16 ounces cremini mushrooms, sliced
  • 2 cups arborio rice*, do not rinse
  • 3 cloves garlic, minced
  • ½ cup dry white wine, can substitute broth
  • 4 cups low sodium vegetable broth, or chicken broth
  • 4 sprigs fresh thyme
  • 2 tablespoons butter
  • cup freshly grated Parmesan cheese
  • ¼ teaspoon salt, plus more to taste, as needed
  • ¼ teaspoon black pepper, or to taste

Instructions
 

  • Heat the olive oil in the Instant Pot using the sauté function. Add the onion and mushrooms and sauté, stirring often, for 5 minutes or until softened.
  • Stir in the rice and garlic and sauté, stirring, for 2-3 minutes.
  • Pour in the wine and stir, scraping up any bits that are stuck to the bottom of the pot. Cook, stirring, until wine is absorbed, 2-3 minutes. Press Cancel to turn off the Instant Pot.
  • Stir in the broth and scrape up any bits that are stuck to the bottom of the pot. Press any rice that is stuck to the sides of the pot down into the broth. Then place the thyme sprigs on top of the rice and broth.
  • Close the Instant Pot lid and move the valve to the sealing position. Pressure cook on high pressure for 5 minutes. (The Instant Pot will take a few minutes to pressurize and then the cook time will start counting down.) As soon as the cook time ends, quick release the pressure by carefully moving the valve to the venting position.
  • Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid. Remove and discard the thyme stems (most of the leaves will have fallen off).
  • Stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste. Serve, with additional Parmesan cheese if desired.

Notes

  • Do not substitute other types of rice.
Calories: 309kcal, Carbohydrates: 47g, Protein: 8g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 13mg, Sodium: 704mg, Potassium: 349mg, Fiber: 2g, Sugar: 3g, Vitamin A: 427IU, Vitamin C: 3mg, Calcium: 122mg, Iron: 3mg
Nutrition information is an estimate.
Cuisine: Italian
Course: Main Course, Side Dish
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