Instant Pot Mushroom Risotto
Instant Pot Mushroom Risotto is creamy and easy to make. Let the Instant Pot do all the work! Just a 7 minute cook time for this creamy mushroom risotto. Recipe at
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 2tablespoons olive oil
  • 1medium yellow onionfinely diced
  • 1tablespoon minced garlic
  • 1lb fresh baby Bella mushroomssliced
  • 1 1/2cups Arborio rice
  • 1/2cup dry white wine
  • 4cups waterCan substitute vegetable or chicken broth for extra flavor
  • 2/3cups finely grated parmesan cheeseabout 2-3 ounces
  • fresh chivesthinly sliced or snipped
  • salt and pepper
  1. Heat the Instant Pot on the sauté function. Add the olive oil. When hot, add the onion and a pinch of salt. Cook onions until golden brown and tender. About 6 minutes
  2. Add minced garlic and sauté one minute more.
  3. Add mushrooms and sauté until the liquid is released. About 4 to 6 minutes.
  4. Add the rice and stir to coat – about 1 minute.
  5. Add the wine and cook until almost fully absorbed – about a minute or two.
  6. Add the water. Scrape any bits off the bottom. Secure lid on Instant Pot and cook on manual High Pressure for 7 minutes. Quick release the pressure. Stir in the cheese, a pinch of salt and a pinch of pepper. Sprinkle with chives and serve.