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Home / Recipes / Pressure Cooker / Pressure Cooker Side Dishes / Instant Pot Mushroom Risotto (Pressure Cooker)

Instant Pot Mushroom Risotto (Pressure Cooker)

March 5, 2016 By Jill Selkowitz / 48 Comments Updated August 15, 2019 / As an Amazon Associate and member of other affiliate programs I earn from qualifying purchases; see all disclosures.

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Instant Pot Mushroom Risotto is so easy to make in a pressure cooker. No more standing and stirring and your taste buds will dance with glee.

Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto

The first time I made Risotto was in my Wolfgang Puck Pressure Cooker, about 12 years ago. I had always heard how much work Risotto is on the stove top.

All the stirring and adding liquid and stirring. Sounded like too much trouble.

So, I decided to try my hand at a Pressure Cooker version. Little did I know, that my first try would be the recipe that I would use for years to come.

If you just bought the new Instant Pot DUO MINI 7-in-1, this recipe is perfect to break in your new baby.

 

Cast of Ingredients for Instant Pot Mushroom Risotto

Cast of Ingredients for Instant Pot Mushroom Risotto

I had a big container of Wild Mushrooms in my cabinet and on the back was a recipe for Mushroom Risotto on the stove top. Challenge, accepted. The result was a rich and creamy, very flavorful Mushroom Risotto.

For purposes of this Pressure Cooker Best Wild Mushroom Risotto recipe, I am using Fresh, store bought, Cremini (baby Bella’s), and will write the recipe for both dried wild and store bought mushrooms.

Feel free to use whatever mushrooms, wild or otherwise, that you prefer; just don’t choose the plain white, Button mushrooms, as they are flavorless. The Fennel Seeds, really give this Risotto a very special taste.

 

2016-03-05 14.43.33

Wild Mushrooms have a very hearty taste (I love morels and porcini), however, plain ole Crimini Mushrooms give a really wonderful flavor. Chicken Bone Broth (vegetarians, use vegetable broth) is great in this recipe. If soaking your dried mushrooms, set aside the cooking water to use in the recipe.

If you have none on hand (and why don’t you?), then use either a packaged broth, or Chicken Base mixed with water. Have all your ingredients chopped and ready, as things happen fast.

Better Than Bouillon Chicken Base

Better Than Bouillon Chicken Base

Jump to Section

  • How to Make Instant Pot Mushroom Risotto
  • Pressure Cooker Best Mushroom Risotto

How to Make Instant Pot Mushroom Risotto

 

2016-03-05 14.48.36

When using a stainless steel cooking pot, remember to first  heat the Pressure Cooker cooking pot and then add the fat, in order to make it non-stick.

 

2016-03-05 14.52.47

The white wine will evaporate very quickly, so keep your eye on it as you stir.

 

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After the wine has evaporated, add the liquid, salt and mushrooms to the Pressure Cooker cooking pot and then lock on the lid and cook under pressure for just 4 minutes.

 

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Once, you have removed the pressure, continue cooking until creamy and tender but still firm to the bite. Continue stirring and add more broth, just 4 oz at a time. If thinner consistency is desired, add more broth and stir another 2 minutes.

 

2016-03-05 15.21.50

When desired creaminess of your Instant Pot Mushroom Risotto is reached, mix in the grated cheese and parsley and add pepper to taste.

 

Pressure Cooker Best Wild Mushroom Risotto

Pressure Cooker Best Wild Mushroom Risotto

Garnish with parsley and more grated cheese if you like. Enjoy! If you love Risotto, try my Roasted Butternut Squash Risotto.

 

Pressure Cooker Roasted Butternut Squash Risotto with Gremolata

Pressure Cooker Roasted Butternut Squash Risotto with Gremolata

More Recipes with Mushrooms to Try.

  • Pressure Cooker Salisbury Steak w/Onion Mushroom Gravy
  • Pressure Cooker Pork Chops in Homemade Mushroom Gravy
  • Pressure Cooker Chicken Marsala Mushroom Soup
  • Instant Pot Creamy Parmesan Garlic Mushroom Chicken

Kitchen Equipment and Essentials

  • Instant Pot DUO Plus, Ninja Foodi or Pressure Cooker
  • Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
  • Simply Gourmet (Dry) Stainless Steel Measuring Cups
  • Anchor Hocking Glass (Liquid) Measuring Cups
  • Cilio Olivewood Spatula
  • Microplane Artisan Ribbon Grater
  • Rachael Ray 24 oz EVOO Stoneware Dispensing Bottle
  • Porcelain & Bamboo Salt Box with Spoon
  • J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
  • OXO Good Grips Cutting Board
  • Reditainer Extreme Freezer Containers
  • Freezer Labels
  • Arborio Rice
  • Wild Mushrooms

Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!

If you share a picture of something you make from our blog, tag it with #thisoldgalcooks so we can see it. We might feature it on Instagram! It makes my day when I see you’ve made one of our recipes!

Here is your handy printable recipe:

Pressure Cooker Best Mushroom Risotto

4.94 from 16 votes
Print Pin SaveSaved! Rate
Course: Side Dish
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 servings
Calories:
Author: Jill Selkowitz

Ingredients

  • 4 ounces Porcini/Wild Mushrooms dried
  • OR
  • 8 oz Fresh Wild or Cremini Mushrooms roughly chopped
  • 1 Tablespoon Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 1/2 cups (9oz) Arborio Rice (or medium-grain white rice)
  • 3 Large Shallots (chopped)
  • 1 Teaspoon Fennel Seeds (crushed)
  • 1/2 cup Dry White Wine
  • 2 cups Chicken Stock/Broth (or Vegetable Broth)
  • 1.5 cups Mushroom water (Fresh Water or Broth)
  • 1/2 teaspoon Sea Salt
  • 1 cup (3 oz) Asiago or Parmigiano-Reggiano cheese (or Parmesan)
  • 2 Tablespoons Fresh Flat Leaf Parsley (chopped)

Instructions

  • Dried Mushrooms - Place dried Mushrooms in 2 cups of boiling water and let soften for 10 minutes. Using a slotted spoon, transfer Mushrooms to cutting board and coarsely chop. Reserve soaking liquid.
    Fresh Mushrooms – Clean Mushrooms and slice.
  • Select Sauté or Browning on your Pressure Cooker and allow to heat. Add oil and butter to cooking pot.
  • Add rice, shallots and fennel seeds and stir for three minutes.
  • Add wine and cook until almost evaporated, stirring frequently, about 1 minute.
  • Mix in Chicken Stock and Mushroom Soaking Water (or Fresh Water) (3.5 cups altogether), Salt and Mushrooms.
  • Lock lid in place and close Pressure Valve.  Cook at High Pressure for 4 minutes.  When Beep is heard, do a Quick Release.
  • Turn Pressure Cooker off and Select Sauté or Browning. Stir rice until creamy and tender but still firm to the bite, approximately 2 minutes. If more liquid is needed, stir in a little more broth or reserved liquid. Add a liquid, a little at a time, until desired creaminess is achieved.
  • Mix in cheese and parsley and season Risotto with pepper, to taste.

Notes

  • Fresh Mushrooms, such as Cremini (Baby Bellas), can be used in place of Wild Mushrooms.
  • White Button Mushrooms are not recommended.
  • For a vegetarian version, substitute Vegetable Broth for Chicken Broth.
Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!
© ThisOldGal.com - Sharing the recipe link to any of my recipes posts are both encouraged and appreciated. Unauthorized and improperly attributed or non-attributed use of this material, including screen shots, copy/paste of full recipes to any social media site, website, mobile application or service (e.g., copymethat, recipe keeper, pepper) or cookbook, without the requisite attribution or otherwise with express written permission from Jill Selkowitz is strictly prohibited. You may share a photo with a link back instead.

PIN this Instant Pot Mushroom Risotto!

Pressure Cooker Best Wild Mushroom Risotto

Pressure Cooker Best Wild Mushroom Risotto

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March 5, 2016

About Jill Selkowitz

Hi, I'm Jill. I'm a mom to Tonkinese cats and enjoy sharing restaurant quality meals, easily made at home. With my easy step by step photos and directions, new cooks will be able to follow along and cook like rock stars.

Comments

  1. Samantha says

    January 14, 2022 at 7:11 am

    This recipe is such a staple for us! So easy to put together and delicious, with or without wine.

    Thank you!

    Reply
    • Jill Selkowitz says

      January 15, 2022 at 4:47 pm

      Thank you, Samantha. I am glad you enjoyed the risotto. Jill

      Reply
  2. Kathi Petersen says

    December 12, 2020 at 4:24 pm

    5 stars
    I love this recipe and I’ve made it many times. WONDERFUL leftover risotto arancini in the air fryer!! I lately had a lunch special at a restaurant that makes leftover risotto fish cakes as a special every day, and I’ve been making that with leftover risotto. Tonight I made tuna fish cakes with this risotto recipe (higher quality canned tuna in oil, one egg, and this risotto, dipped in fresh gluten free bread crumbs and shallow fried in olive oil) … served with a small dish of chow chow and salad … I WISH I had taken a photo, but I didn’t, but I wanted to share it with you … I LOVE spinoff recipes … Love all of your recipes …

    Reply
    • Jill Selkowitz says

      December 19, 2020 at 12:21 pm

      Hi Kathi. That sounds absolutely wonderful. Please take a picture next time! Thank you so much. Jill

      Reply
  3. Heidi Holguin says

    November 7, 2019 at 4:18 pm

    5 stars
    I leave out the fennel seeds and use fresh baby bella mushrooms. Family favorite!!

    Reply
    • Jill Selkowitz says

      November 7, 2019 at 7:33 pm

      Glad you enjoy the recipe. The fennel really take this up a notch and I hope you will try the recipe with them next time. Jill

      Reply
  4. De says

    July 31, 2019 at 3:34 pm

    5 stars
    I’ve always been afraid of risotto because I’ve heard how hard it is to make well. I tried this tonight to use some baby Bella mushrooms I had. I’m not sure how dry my wine was, but it was less fruity than what I drink normally, and I had to substitute caraway seeds because I don’t care for fennel, but this risotto was SO GOOD and SO EASY! Definitely will make again

    Reply
  5. Deniz says

    March 27, 2019 at 3:57 am

    5 stars
    I made this last night with minimal tweaks to the recipe – used beef broth, finished it with some cream – and it turned out beautifully! I hadn’t seen the comments and used regular measuring cups for solids & liquids and it still came out perfect. I have made many traditional risottos so know what they’re supposed to taste/look like. I won’t ever waste time and energy again and will make Jill’s recipe instead!!! Thank you for another keeper, I specifically come to your blog/FB page instead of doing a Google search when looking for a new recipe now.

    Reply
    • Jill says

      March 27, 2019 at 12:31 pm

      Hi Deniz, thank you for the kind words. I am so glad you enjoyed this recipe. Jill

      Reply
  6. Janet Stuckrath says

    August 31, 2018 at 9:43 am

    Just got the 3-qt Mini Instant Pot (cooking for 1). Can I just cut the recipe in half?

    Reply
    • Jill says

      August 31, 2018 at 10:09 am

      Yes, you sure can. Jill

      Reply
  7. Wayne Anstey says

    April 14, 2018 at 3:26 pm

    5 stars
    I planned on trying to adapt a stovetop Seafood Risotto recipe which my daughter makes. I was a bit nervous however because I had never made risotto in an Instant Pot before and I was afraid I might ruin some expensive seafood. As a result, I decided to try a proven and less expensive Risotto recipe to get the experience of making Risotto in an IP. I chose yours and I am certainly glad I did. I did the recipe exactly as written and the results were amazing, incredible flavour and outstanding consistency. This is now our go to recipe for this dish. After this experience, I cannot picture myself ever doing stove top Risotto again. And the added bonus – I now feel much more confident in having a go at my daughter’s Seafood Risotto in my IP. Thanks for this.

    Reply
  8. Pam says

    January 25, 2018 at 8:23 pm

    5 stars
    Made this tonight, so yummy!! My daughter had all her wisdom teeth pulled yesterday and she wanted risotto. It was so easy to make and tasted so good. I used dried wild mushrooms that I re-hydrated and used the broth from that and made up the liquid difference with vegetable broth (also use broth instead of the wine if you choose to). Will definitely make again, so much easier than doing it in a regular pot and not having to stir, stir, stir

    Reply
  9. Mindy says

    December 15, 2017 at 10:15 am

    5 stars
    This was delicious! I used the Costco grams Padang cheese and it was a great flavor combo. Thanks for the recipe!

    Reply
  10. Lauren says

    December 2, 2017 at 4:02 pm

    Do I have to cut recipe in half to make it in 3 quart?

    Reply
    • Jill says

      December 3, 2017 at 3:13 am

      Hi Lauren. The 3 quart is perfect for this recipe in whole! Jill

      Reply
  11. Lori Garcia says

    October 30, 2017 at 6:42 pm

    5 stars
    This was SOOOO Delicious!! I used more mushrooms than called for. I used a combination of dried porcini and shitake, along with probably 3/4 lb of fresh cremini. I’m not a mushroom expert, but one of them was a bit chewy, the shitake I think so I would skip those next time. I pretty much followed the recipe exact, except I accidentally sauted the onions, added some fresh garlic, and the mushrooms altogether. I cooked for 5 minutes. I stirred and it was creamy and perfect!! I went 5 mins because I saw other recipes at 4, 5, and 6 minutes so I picked the middle. I hate when I have to cook longer and get back up to pressure so I chose 5 which was perfect in my pot. I can’t wait to make this again!!!!

    Reply
  12. Sally says

    October 2, 2017 at 7:03 am

    5 stars
    Oh my gosh! I have been making risotto for years and this was my first attempt with the Instant Pot. I was skeptical about the 4 min cook time and I should not have been.

    This was amazing. I plan on making more risottos in my IP. So much easier and really yummy! Thanks for the recipe!

    Reply
  13. Carol Thomas says

    August 9, 2017 at 6:21 pm

    5 stars
    Made this for dinner yesterday and it was such a huge hit my husband aka “the Glutton” went to work todayand finished off the leftovers then proceeded to tell everyone about it. Needless to say came home tonight and made another batch. Good thing you made it so easy?
    Love your recipes and can’t wait for your Book!

    Reply
    • Jill says

      August 9, 2017 at 10:11 pm

      Hi Carol. Thank you for this wonderful story. I am so glad you both love the Risotto. Jill

      Reply
  14. Catherine says

    May 24, 2017 at 6:33 pm

    5 stars
    I just made this recipe tonight in the Instant Pot after a rough hour in terrible traffic. It was PERFECT. I couldn’t believe risotto could be so easy. It’s so much better than stirring constantly for 30-40 min! Thank you for posting this.

    Reply
  15. Marion says

    April 18, 2017 at 2:55 pm

    5 stars
    This was absolutely delicious! First time I’ve ever made risotto and it turned out perfectly. Definitely a repeat.

    Reply
    • Jill says

      April 18, 2017 at 8:23 pm

      Hi Marion~

      I am so glad you enjoyed this recipe. Thanks for letting me know. 🙂 Jill

      Reply
  16. Sarah says

    March 8, 2017 at 5:09 pm

    Hello, what function am I cooking it under “high pressure” for 4 mins?

    Reply
  17. SRodz says

    March 6, 2017 at 10:49 am

    I know risotto generally means Arborio rice is a must. We have a ton of Jasmine rice int he pantry right now I’d love to use, though. Do you think it might work for this recipe?

    Reply
  18. Janelle Wise says

    March 5, 2017 at 8:49 am

    Made this last night, following directions exactly and it was fine dining restaurant quality and a worthy side dish to go alongside the pricey (yummy) halibut. Fun to make, too. It was a great tip to have all the ingredients measured and prepped before starting. Will definitely make again! Thank you!

    Reply
    • Jill says

      March 6, 2017 at 9:04 pm

      Hi Janelle~

      Thrilled that you enjoyed this recipe. Thank you for letting me know! Made my day.

      Jill

      Reply
  19. Ting says

    February 13, 2017 at 12:17 pm

    Hi,

    I’d like to make this recipe for 2. Would I have to adjust the pressure cooking time? Thank you!

    Reply
    • Jill says

      February 14, 2017 at 7:55 pm

      Hi Ting~

      Cooking time would be the same.

      Jill

      Reply
  20. Jan B says

    February 6, 2017 at 4:12 pm

    I’ve been experimenting with instantpot recipes since getting on mid-December. Thank you SO MUCH for sharing your wonderful recipes! I made this risotto tonight and it will remain a staple in my cookbook! 5 stars!

    Reply
    • Jill says

      February 6, 2017 at 7:10 pm

      Hi Jan~

      Thanks so much. Glad you liked the risotto. It is one of my favs.

      Jill

      Reply
  21. Tina says

    January 25, 2017 at 9:20 pm

    Hi Jill! This is one of my favorite instant pot recipes. I have the 8 quart instant pot and I was wondering if the recipe could be doubled?

    Reply
    • Vy says

      March 2, 2017 at 11:58 am

      Can you double the recipe?

      Reply
  22. Maria says

    December 12, 2016 at 8:31 am

    4 stars
    Hi Jil,
    I tried to make this, but when I opened the lid, there was way too much liquids. I had to vaporize it and the got overcooked. I guess something went wrong with proportions. I used the same glass cup to measure rice and liquids. So it was 1.5 cups rice, 3.5 cups broth, 1/2 cup wine, fresh mushrooms. Looks like if I used that small plastic rice cup, it would be even less rice and so even more soupy.
    Can you give the proportion of broth per rice, so I can just use one measuring cup?
    Also, I’d like to make bigger amount, as we like leftovers
    Thanks a lot

    Reply
    • Jill says

      December 12, 2016 at 4:46 pm

      Hi Maria~

      The recipe is correct as written.

      Jill

      Reply
    • Susan Tomlinson says

      February 1, 2019 at 12:59 pm

      5 stars
      There looks a lot of liquid when it has finished cooking but it is lovely and creamy when it’s stirred and then only a couple of minutes on saute to get the desired consistency.

      Reply
  23. Susie says

    December 3, 2016 at 8:28 am

    Hi Jill! Very excited to try this risotto recipe this week. A quick question… are the liquid measurements using the rice cup to measure as well, or are you referring to US cups (am in the UK, so used to metric!) thanks, Susie

    Reply
  24. home page says

    November 5, 2016 at 12:26 am

    I delight in the content on your site. Thanks a ton!.

    Reply
  25. Ape says

    October 10, 2016 at 6:12 pm

    5 stars
    Absolutely awesome! My 6 year old said it was the best dinner I ever made!

    Reply
    • Jill says

      October 11, 2016 at 1:46 pm

      Hi April~

      Thank you for the compliment. I am thrilled your child loved this recipe.

      Jill

      Reply
  26. Karen Knapp says

    September 22, 2016 at 8:01 pm

    I scored some great dried mushrooms and would really like to make this for company next week. When you say “1 and 1/2 rice cups”, are you referring to the measuring cup that comes with the IP, or do you mean regular cups? Or should I just weigh out 9 ounces? Sorry – I don’t want to waste those dried beauties…Thanks!

    Reply
    • Jill says

      September 23, 2016 at 1:30 am

      Hi Karen~

      A “rice cup” is that little plastic cup that comes with your Pressure Cooker. It is about 3/4 of a cup, or 6 ounces. I know it can be confusing. This of it this way. In the morning when you drink your coffee, you are having a cup of coffee in your coffee cup. That cup can be any size. Just because it is called a cup, does not mean it is an 8 ounce measure in a “measuring” cup.

      Let me know how your Mushroom Risotto comes out.

      Jill

      Reply
  27. Nanci says

    September 2, 2016 at 4:15 am

    This looks amazing did you use crimini or dried mushrooms for this?
    Love your site

    Reply
    • Jill says

      September 4, 2016 at 2:49 am

      Hi Nanci~

      I used crimini in this recipe. I generally use dried wild mushrooms, however Thanks for the compliment.

      Jill

      Reply
  28. Connie Farquhar says

    August 7, 2016 at 5:56 pm

    5 stars
    Another winner Jill! Used all chicken stock, darn it, I just finished all my white wine the other day, and chopped leeks I had in my freezer, instead of the shallots. Delicious!

    Reply
    • Jill says

      August 8, 2016 at 10:27 am

      Hi Connie~

      I am so glad you enjoyed the risotto. It is one of my favorite things to make. 🙂 Good sub with the leeks!

      Jill

      Reply
  29. Nicole Johnson says

    June 14, 2016 at 9:07 pm

    Looks awesome!

    Reply
    • Jill says

      June 15, 2016 at 12:33 am

      Hi Nicole~

      Thanks so much.

      Jill

      Reply

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