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.
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.
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.
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.
Jump to Section
How to Make Instant Pot Mushroom Risotto
The white wine will evaporate very quickly, so keep your eye on it as you stir.
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.
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.
When desired creaminess of your Instant Pot Mushroom Risotto is reached, mix in the grated cheese and parsley and add pepper to taste.
Garnish with parsley and more grated cheese if you like. Enjoy! If you love Risotto, try my Roasted Butternut Squash Risotto.
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
- Culina Stackable (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:
- 4 ounces Porcini/Wild Mushrooms dried
- 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)
- 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.
- 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.