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Instant Pot RecipesRECIPE

Creamy Instant Pot Mushroom Risotto

is: 20 minutes. minutes Cook
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Risotto has a long and storied history in Italian cuisine. It is believed to have originated in the north of Italy, with the first known recipe dating back to the late 19th century. The key to a perfect risotto is the use of Arborio rice, a short-grain rice variety that is high in starch. This starch is what gives risotto its creamy consistency when cooked slowly and methodically.


Step 1: Sauté Mushrooms and Onions

  1. Start by setting your Instant Pot to the “Sauté” function. Add the olive oil and allow it to heat up.
  2. Add the finely chopped onion and minced garlic to the pot. Sauté for about 2-3 minutes until the onions become translucent and aromatic.
  3. Add the sliced cremini mushrooms and continue to sauté for another 3-4 minutes until they start to brown and release their moisture.

Step 2: Toast the Arborio Rice

  1. Add the Arborio rice to the Instant Pot with the sautéed mushrooms and onions. Stir well to coat the rice with the oil and let it toast for 1-2 minutes. This toasting process enhances the nutty flavor of the rice.

Step 3: Deglaze with White Wine

  1. Pour in the dry white wine and stir continuously until it is mostly absorbed by the rice, about 1-2 minutes. The wine adds depth and acidity to the dish.

Step 4: Pressure Cook

  1. Now, it’s time to add the warmed vegetable or chicken broth. Pour it into the Instant Pot and give everything a good stir to combine.
  2. Close the Instant Pot lid, set the valve to the sealing position, and switch the cooking mode to “Pressure Cook” or “Manual” for 5 minutes on high pressure.
  3. Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully release any remaining pressure manually.

Step 5: Finish and Serve

  1. Open the Instant Pot lid and add the unsalted butter and grated Parmesan cheese to the risotto. Stir until the butter and cheese are fully melted and the risotto becomes creamy.
  2. Season with salt and pepper to taste. Keep in mind that Parmesan cheese is salty, so adjust accordingly.
  3. Garnish your Creamy Instant Pot Mushroom Risotto with fresh chopped parsley for a burst of color and freshness.
  4. Serve your risotto hot in individual bowls, and don’t forget to accompany it with a glass of the same white wine used in the recipe for a perfect pairing.


Creamy Instant Pot Mushroom Risotto is a delightful fusion of tradition and modern convenience. With the Instant Pot doing the heavy lifting, you can enjoy the luxurious taste and texture of classic Italian risotto without the constant stirring and watchful eye. The earthy aroma of mushrooms combined with the creamy Arborio rice makes for a comforting and satisfying dish that’s perfect for any occasion. Buon appetito!


prep time
me is: 35 minutes.nutes
cooking time
is: 20 minutes. minutes
4 4 servings
total time
is: 35 minutes. minutes


  • f

  • Instant Pot

  • Wooden spoon or silicone spatula

  • Measuring cups and spoons

  • Cutting board and knife

  • Grater for Parmesan cheese

  • Ladlee and cutting board

  • Mixing bowl

  • Spoon

  • Fork

  • Citrus juicer

  • Small whisk


  • ipe avocados

  • 2 cups cooked chicken breast, diced

  • 1/2 cup red bell

  • 1 1/2 cups Arborio rice

  • 8 oz cremini mushrooms, sliced

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 4 cups vegetable or chicken broth, warmed

  • 1/2 cup dry white wine

  • 2 tablespoons unsalted butter

  • 2 tablespoons olive oil

  • 1/2 cup grated Parmesan cheese

  • Salt and pepper to taste

  • Fresh parsley for garnishpepper, finely diced

  • 1/2 cup celery, finely chopped

  • 1/4 cup red onion, finely chopped

  • 1/4 cup fresh cilantro, chopped

  • 1/3 cup mayonnaise

  • 2 tablespoons Greek yogurt

  • 2 tablespoons Dijon mustard

  • 1 tablespoon lemon juice

  • Salt and pepper, to taste


Sauté mushrooms and onions.
Toast Arborio rice.
Deglaze with white wine.
Pressure cook and finish.
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