Discover the easiest way to make creamy and delicious risotto with our Instant Pot Mushroom Risotto recipe. No constant stirring needed—just pure, comforting goodness in every bite. Let your Instant Pot do the work for a hassle-free and satisfying meal!
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Why This Recipe Works
- Creamy and Delicious: This risotto is rich, creamy, and packed with savory mushroom flavor.
- No Stirring Required: The Instant Pot does all the work, saving you time and effort.
- Impressive Dish: Despite its simplicity, this risotto is elegant enough for dinner parties.
If you're looking for more rice recipes, learn How To Cook White Rice In The Instant Pot or try this delicious Saffron Rice Rissotto recipe.
📋 Ingredients
- Rice: Absorbs all the flavors from the other ingredients, creating a creamy and rich dish.
- Sweet Onion (Peeled And chopped): Provides a sweet and tangy flavor base that balances out the earthiness of the mushrooms.
- Carrots (peeled and chopped into small pieces): Add a touch of sweetness and a nice contrasting crunch to the soft risotto.
- Fresh Chopped Green Beans: Bring in a fresh, slightly bitter note that complements the richness of the risotto.
- Minced Garlic: A must-have in any risotto, minced garlic infuses the dish with a pungent, savory depth.
- Flat-leaf Italian Parsley (chopped into small pieces): Adds a fresh, herby brightness that cuts through the risotto's richness.
- Roasted Red Peppers: Lend a smoky sweetness to the risotto, enhancing its overall flavor profile.
- Chopped Mushrooms: Provide a meaty texture and earthy flavor that's central to a mushroom risotto.
- Chicken Broth: Acts as the cooking liquid, adding a savory, umami-rich backbone to the risotto.
- Marinated Artichoke Hearts: Add a tangy, briny note, providing a delightful contrast to the risotto's creaminess.
- Garlic Salt, Seasoned Pepper, Italian Seasoning, And Seasoned Salt: Enhance the flavors of the other ingredients, making the risotto more flavorful and aromatic.
- Brown Sugar: Balances out the savory elements, adding a subtle sweetness to the risotto.
- Butter and Olive Oil: Contribute to the creamy texture of the risotto and help in sautéing the veggies, adding a rich taste.
- Shredded or Grated Parmesan Cheese: The finishing touch, parmesan cheese adds a salty, nutty flavor and a beautiful creaminess to the risotto, making it truly irresistible.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Spinach and Parmesan Risotto: Add fresh spinach and Parmesan cheese to the Instant Pot Mushroom Risotto for a vibrant and cheesy twist.
- Truffle Oil Infused Risotto: Elevate the flavor with a drizzle of truffle oil just before serving, providing a luxurious and aromatic touch to the classic mushroom risotto.
- Wild Mushroom Blend Risotto: Experiment with a mix of wild mushrooms, such as shiitake, oyster, and chanterelle, for a diverse and earthy flavor profile.
- Sun-Dried Tomato and Basil Risotto: Incorporate sun-dried tomatoes and fresh basil to the risotto for a burst of Mediterranean-inspired flavors, adding a delightful sweetness and herbal notes.
🔪How to Make Instant Pot Mushroom Risotto
Here are the step-by-step instructions for making Mushroom risotto Instant Pot style!
Step One: First, you will rinse the fresh green beans and the carrots. Peel and chop the carrots. Chop the green beans and onion, and set aside. Place the butter and olive oil in the Instant Pot, and press the saute button.
Step Two: When the butter melts, add the onion, mushrooms, carrot and green beans, and saute until golden brown, about 5 minutes. Turn off the Instant Pot, and add the Chicken broth, and de-glaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sauteed vegetables (this will give your broth a delicious flavor).
Step Three: Once all the little bits are off the bottom of the pot, add the Rice, minced garlic, parsley garlic salt, seasoned salt, seasoned pepper, Italian seasoning, and brown sugar, and stir well to combine all the ingredients.
Step Four: Make sure all the Risotto and vegetables are covered in the chicken broth. If they are not covered, add a little more broth. After you've stirred the Instant Pot ingredients, Place the lid on the Instant Pot, and seal. Pressure cook for 6 minutes.
Step Five: When the Instant Pot is done the cooking, allow it to sit for 2 minutes, then do a quick release, releasing all the pressure. After you remove the lid, stir the Risotto, if all the liquid has not been absorbed, continue to stir the Risotto. It will begin to thicken. Leave the Risotto in the Instant Pot.
Step Six: Slice the roasted red peppers, and the artichoke hearts and gently stir them into the dish. Add the Parmesan cheese, and stir. You can save a few of the peppers and artichokes to top the Risotto when serving.
Step Seven: Finally, plate or dish up the Risotto into bowls, and serve with a few roasted red peppers, and sliced artichokes, and Parmesan Cheese on top. Enjoy!
👩🍳 Expert Tips
- The Roasted red peppers and artichoke hearts go in the dish after it's cooked. They do not go in the Instant Pot with the other ingredients.
- If you're serving the risotto as a main dish, you can add sauted chopped bacon, or chicken to this dish. You can also top with chives or other favorite toppings.
- I used Organic Roasted Red Peppers, and Organic marinated artichoke hearts in this dish. You can find them at your local Fresh, or Organic store. You can also use Organic chopped mushrooms. For this recipe we used ready-to harvest mushrooms using Mushroom From Grow Kits and they had a great flavor.
💭 FAQs
Absolutely! Experiment with your favorite mushrooms or a mix of varieties for a diverse and rich flavor profile.
Be sure to release the steam from the pressure cooker after 2 minutes. If you leave this for longer the rice will get thicker.
While best enjoyed fresh, you can make the risotto in advance and reheat with a splash of broth for optimal creaminess.
Arborio rice is ideal for its high starch content, creating the creamy texture characteristic of a perfect mushroom risotto.
No, using artichokes in your recipe is optional. You can still enjoy a flavorful and delicious dish by omitting artichokes or substituting them with another ingredient that suits your taste preferences.
Allow the risotto to cool to room temperature before refrigerating. This prevents condensation, maintaining the ideal texture.
Transfer the leftover risotto into an airtight container. Minimize exposure to air to preserve its flavor and prevent absorption of odors from the refrigerator.
Label the container with the date of preparation. Consume the leftovers within 3-4 days for the best quality
Serving Suggestions
These are my favorite sides to serve with Mushroom Risotto:
- Air Fryer Stuffed Chicken Breast: Juicy and flavor-packed Air Fried Stuffed Chicken Breast provides a delicious protein addition that perfectly balances the creamy risotto.
- Seared Scallops or Shrimp: Elevate the meal with seared scallops or Shrimp, adding a touch of seafood decadence that pairs exceptionally well with the mushroom-infused risotto.
- Steamed Vegetables: Steamed vegetables such as Asparagus, cherry tomatoes, or Brussels Sprouts offer a colorful and nutritious side that complements the creamy texture of the risotto.
- Garlic Bread or Baguette: Serve alongside warm Garlic Bread or a crusty baguette for a delightful contrast in textures and flavors.
- Fresh Green Salad: A Crisp Green Salad with a zesty vinaigrette provides a refreshing contrast, balancing the richness of the mushroom risotto.
🍜 Related Recipes
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Instant Pot Mushroom Risotto
Ingredients
- 1 cup Arborio Rice
- 1 Onion Chopped
- 3 Carrots peeled and chopped into small pieces
- 1 cup Green Beans Slic3ed
- 1 Tablespoon Minced Garlic
- ¼ cup Parsley Chopped
- 1 Jar Roasted Red Peppers
- ½ cup Chopped Mushrooms
- 3 cups Chicken Broth
- 1 jaR Marinated Artichoke Hearts
- 1 teaspoon Garlic Salt
- ½ teaspoon Seasoned Pepper
- 1 Tablespoon Italian Seasoning
- ½ teaspoon Seasoned Salt
- 1 Tablespoon Brown Sugar
- Butter 1 Tablespoon
- 1 Tablespoon Olive Oil
- 1 cup Parmesan Cheese Shredded
Instructions
- First, you will rinse the fresh green beans and the carrots. Peel and chop the carrots. Chop the green beans and onion, and set aside.
- Place the butter and olive oil in the Instant Pot, and press the saute button. When the butter melts, add the onion, mushrooms, carrot and green beans, and saute until golden brown, about 5 minutes.
- Turn off the Instant Pot, and add the Chicken broth, and de-glaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sauteed vegetables (this will give your broth a delicious
- Once all the little bits are off the bottom of the pot, add the Rice, minced garlic, parsley garlic salt, seasoned salt, seasoned pepper, Italian seasoning, and brown sugar, and stir well to combine all the ingredients. Make sure all the Risotto and vegetables are covered in the chicken broth. If they are not covered, add a little more broth.
- After you've stirred the Instant Pot ingredients, Place the lid on the Instant Pot, and seal. Pressure cook for 6 minutes.
- When the Instant Pot is done the cooking, allow it to sit for 2 minutes, then do a quick release releasing all the pressure.
- After you remove the lid, stir the Risotto, if all the liquid has not been absorbed, continue to stir the Risotto. It will begin to thicken. Leave the Risotto in the Instant Pot,.
- Slice the roasted red peppers, and the artichoke hearts and gently stir them into the dish. Add the Parmesan cheese, and stir. You can save a few of the peppers and artichokes to top the Risotto when serving.
- Finally, plate or dish up the Risotto into bowls, and serve with a few roasted red peppers, and sliced artichokes, and Parmesan Cheese on top. Enjoy!
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