Instant Pot Mushroom Risotto (Risotto ai Funghi)

Instant Pot Mushroom Risotto. Risotto is so easy in the pressure cooker; here's a classic Italian Risotto ai Funghi, which can be vegetarian if you make it with vegetable broth.

David Rosengarten sold me on pressure cooking. He was one of the original presenters on Food Network and a massive influence on my becoming a food fanatic. His late, lamented Rosengarten Report newsletter introduced me to the pressure cooker; he spent an issue singing the praises of (stovetop) pressure cookers, especially risotto under pressure. No more stirring! Done with five minutes under pressure! For him, risotto was pressure cooking's killer app, and his enthusiasm convinced me to buy my first pressure cooker.

Jump to:

• 🥫Ingredients
• How to Make Instant Pot Mushroom Risotto
• 💡Tips and Tricks
• 🥘 Substitutions
• 🛠 Equipment
• 📏Scaling
• Frequently Asked Questions, answering the following:
• Instant Pot Mushroom Risotto Recipe
• 🤝 Related Posts
• 💬 Comments

This recipe is my take on the Italian classic risotto ai fungi. Like most classic Italian recipes, its beauty lies in simplicity - there's not much to this recipe. Rice, garlic, butter, mushrooms, broth, and cheese, and I'm done.

🥫Ingredients

• 1 tablespoon olive oil
• 8 ounces of baby portobello mushrooms, cleaned and chopped (or substitute button mushrooms)
• ½ teaspoon fine sea salt
• 1 tablespoon butter
• 3 cloves garlic, minced
• 2 cups Arborio rice (Or Carnaroli or Vialone Nano rice)
• ½ cup white wine (or more broth)
• 4 cups homemade vegetable or chicken broth (or store-bought low-sodium broth)
• ½ teaspoon fine sea salt (skip if using store-bought broth)
• 2 tablespoons butter
• 1 cup (4 ounces) grated parmesan cheese
• Chopped fresh parsley for garnish

How to Make Instant Pot Mushroom Risotto

Sauté the mushrooms

Heat 1 tablespoon of olive oil in an Instant Pot using sauté mode adjusted to high until the oil starts to shimmer (Medium-high heat in a stovetop pressure cooker). Add the chopped mushrooms to the pot and sprinkle with ½ teaspoon salt. Cook, stirring occasionally, until the mushrooms give up their liquid and start to brown, about 10 minutes. Move half the mushrooms to a plate with a slotted spoon and set aside for later.

Add the garlic, rice, wine, and broth

Put 1 tablespoon of butter in the pot with the remaining mushrooms and wait for it to melt. Add the garlic, then stir in the rice, coating it with the butter. Add the wine and scrape the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of mushroom. Pour in the broth, stir in the ½ teaspoon salt (if using homemade broth), and lock the lid.

Pressure Cook the risotto for 5 minutes with a Quick Release

Cook at high pressure for 5 minutes in an Instant Pot, electric pressure cooker, or stovetop pressure cooker. (Use Manual Mode or Pressure Cook for an Instant Pot). Quick release the pressure, then carefully remove the lid, tilting it away from you to avoid the scalding hot steam.

Stir in butter, cheese, and the reserved mushrooms

Stir the 2 tablespoons of butter into the rice until it melts, then stir in the grated cheese and the sautéed mushrooms set aside earlier. Serve, sprinkling with some extra grated cheese and minced parsley. Enjoy!

💡Tips and Tricks

• Pressure cooking is the key to easy risotto. No need to stir for 30 minutes, carefully ladling broth into the pot. I can lock the lid on my Instant Pot, set it to cook for 5 minutes, and have a fantastic risotto without all the extra work.
• Homemade vegetable broth is another key to this recipe. I know, I know, it's extra work. But it is SO GOOD. Make it ahead, freeze it in 2-cup containers, and you'll always be ready to make a fantastic risotto or vegetable soup.
• Vegetarian: Now, risotto is not vegan - too much butter and cheese - and to keep it vegetarian, I have to use vegetable broth. When I'm not feeding vegetarians, I go with chicken broth - because I keep extra homemade chicken broth in the freezer in case of a broth emergency. It makes a quick batch of risotto an easy weeknight side dish or a fancy main dish if vegetarians stop by.

🥘 Substitutions

Risotto rice choices: Arborio rice is my default for risotto because it is the easiest one to find at my local grocery stores. I prefer Carnaroli rice for pressure cooker risotto when I can find it. It stands up to cooking a little better than Arborio or Vialone Nano, and I don't mind having a little extra cushion when I'm pressure cooking.
Store-bought broth: If you use store-bought broth, watch out for "regular" vegetable broth – it's loaded with salt. If you can't find low-sodium vegetable broth, use water.
But, please, try homemade vegetable broth. If you have an Instant Pot, you will love it.
Chicken broth: If you're not looking for a vegetarian version of the recipe, homemade chicken broth is even more decadent.
Wine types: The white wine is optional - it's traditional in risotto, but you can leave it out if you avoid alcohol. I use pinot grigio in my risottos - it's a dry Italian white, so it feels appropriate - but use whatever dry white wine you have on hand. Or skip it if you can't drink alcohol.
Parmesan options: I use grated parmesan, but grated pecorino Romano is a good (and less expensive) substitute.

🛠 Equipment

A 6-quart pressure cooker. Pressure Cooker risotto converts many people to pressure cooking - no tedious stirring needed, just a few minutes under pressure.

📏Scaling

This recipe doubles easily in a 6-quart pressure cooker. Cut all the ingredients in half, and this recipe will fit in a 3-quart pressure cooker.

Frequently Asked Questions, answering the following:

What is mushroom risotto made of?

Mushroom risotto is a simple recipe. The key ingredients are rice, mushrooms, butter, parmesan, and vegetable broth. I also add olive oil and white wine for flavor and parsley for a bit of color.

What type of mushrooms should I use?

Sliced baby portobello mushrooms are best, but white (button) mushrooms will also work. Regular-sized portobello mushrooms are too big for this recipe unless cut into bite-sized slices.

How long does mushroom risotto last?

According to the USDA, Leftover rice lasts for three days in the refrigerator or three months in the freezer as long as it is refrigerated (or frozen) within an hour of cooking in an airtight container and as long as it is heated properly before eating. (See the next question for reheating instructions.) I portion out my risotto in 2-cup containers before I put it in the fridge or freezer.

Can mushroom risotto be reheated?

Yes! It is an excellent recipe to make ahead. But be sure to reheat the risotto all the way through; an instant-read thermometer should read 165°F in the middle of the rice.

What do you eat with mushroom risotto?

Mushroom risotto is hearty enough to be a main dish or a side dish in a more elaborate Italian feast. When I serve it as a main dish, I serve it with a green vegetable like broccoli rabe or my Instant Pot green beans, a salad, and a loaf of crusty bread. If I want a hearty meal for vegetarians, I'll pair this risotto with my Instant Pot Cannellini Beans and Greens.

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