Best 3 Instant Pot Mushroom Risotto Recipes

Indulge in a culinary journey with our delectable Instant Pot Mushroom Risotto recipe, a symphony of earthy flavors and creamy textures. This risotto is a modern marvel, harnessing the power of the Instant Pot to create a restaurant-quality dish in a fraction of the time.

Prepared with a medley of succulent mushrooms, sautéed to perfection, and infused with the richness of arborio rice, this risotto is a symphony of umami flavors. Parmesan cheese adds a nutty depth, while white wine deglazes the pan, creating a luscious, velvety sauce.

Our collection of recipes caters to every palate and dietary preference. If you seek a classic risotto experience, our traditional Mushroom Risotto recipe delivers with its simplicity and timeless flavors. For a creamy, indulgent twist, try our Creamy Mushroom Risotto, where mascarpone cheese and heavy cream elevate the dish to new heights of decadence.

Vegans and vegetarians can rejoice with our Vegan Mushroom Risotto, a hearty and flavorful rendition that swaps out dairy for plant-based alternatives. Our Gluten-Free Mushroom Risotto caters to those with dietary restrictions, offering a delicious and inclusive option.

With our comprehensive selection of recipes, you'll find the perfect Mushroom Risotto to tantalize your taste buds.

Here are our top 3 tried and tested recipes!

INSTANT POT® MUSHROOM RISOTTO

Instant Pot® Mushroom Risotto image

Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.

Provided by Shauna James Ahern

Categories Main Dish Recipes Rice Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g

INSTANT POT MUSHROOM RISOTTO

Instant Pot Mushroom Risotto image

Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.

Provided by Nick Kindelsperger

Categories Instant Pot Risotto Mushroom Onion Rice White Wine Stock Parsley Parmesan

Yield Makes about 5 1/2 cups

Number Of Ingredients 10

Ingredients

2 Tbsp. extra-virgin olive oil
1 lb. wild mushrooms, trimmed, sliced
Kosher salt, freshly ground pepper
1 medium onion, chopped
2 cups carnaroli or arborio rice
1/2 cup white wine
4 1/2 cups vegetable or chicken stock
Chopped parsley and finely grated Parmesan (for serving)
Special Equipment
An electric pressure cooker or Instant Pot

Steps:

Set Instant Pot on medium heat or "Sauté" and pour oil into cooker insert. Add mushrooms and cook until any moisture they've released is evaporated and they start to brown, about 10 minutes; season with salt and pepper. Add onion, stir to combine, and cook until translucent, about 8 minutes. Add rice and stir until chalky white, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in stock. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).
As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.
Divide risotto among bowls. Top with parsley and Parmesan and serve.

INSTANT POT® BROWN RICE AND MUSHROOM RISOTTO (VEGAN AND GLUTEN-FREE)

Instant Pot® Brown Rice and Mushroom Risotto (Vegan and Gluten-Free) image

I never complain about making risotto. In fact, I make it when I want to get something quick on the table. But when I spent over an hour and a half making one with brown rice, I decided to try it out in my Instant Pot®. It's awesome.

Provided by Buckwheat Queen

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h15m

Yield 3

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
2 ½ cups cremini mushrooms, sliced
1 cup short-grain brown rice
1 large shallot, minced
1 ¼ cups mushroom broth
¼ cup dry white wine
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Season with salt and pepper. Stir and serve immediately.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 55.8 g, Fat 14.8 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 1.9 g, Sodium 130.1 mg, Sugar 1.3 g

Tips:

Use high-quality ingredients. The better the ingredients, the better the risotto will be.
Don't overcook the rice. The rice should be cooked through but still have a slight bite to it.
Use a good quality broth. The broth is a key component of the risotto, so make sure it's flavorful and well-seasoned.
Add the mushrooms and other vegetables gradually. This will help prevent them from becoming overcooked and mushy.
Stir the risotto frequently. This will help prevent the rice from sticking to the bottom of the pot and will also help the risotto develop a creamy texture.
Finish the risotto with butter, Parmesan cheese, and fresh herbs. This will add a rich and flavorful finish to the dish.

Conclusion:

Instant Pot Mushroom Risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. With the help of the Instant Pot, you can have a creamy and flavorful risotto on the table in just 30 minutes. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!