Creamy Instant Pot Mushroom Risotto
Silky, mushroom-packed risotto made fast in the Instant Pot. Creamy butter and Parmesan finish each bite with rich flavor.
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Servings:
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 3 tbsp unsalted butter divided
- 12 oz sliced cremini (baby bella) mushrooms
- 1 cup finely chopped yellow onion
- 1.5 tsp minced garlic
- 1.5 cup arborio rice
- 0.5 cup dry white wine
- 4.25 cup low-sodium chicken or vegetable broth
- 1 tsp fresh thyme leaves
- 1.25 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 0.75 cup finely grated Parmesan cheese
- 0.25 cup chopped fresh parsley
- 1 tsp lemon juice optional
- 2 tbsp heavy cream optional
Instructions
Preparation Steps
- Set Instant Pot to Sauté. Warm olive oil with 1 tablespoon butter until shimmering.
- Sauté mushrooms until browned and their liquid evaporates, 5–7 minutes. Transfer to a bowl.
- Melt remaining butter in the pot. Add onion and garlic; cook until translucent, about 3 minutes.
- Stir in rice and thyme. Toast, stirring, until edges look pearly, 1–2 minutes.
- Pour in wine and scrape up browned bits. Simmer until mostly absorbed, about 1 minute.
- Add broth and 1 teaspoon salt. Cancel Sauté, lock lid, and cook on High Pressure for 6 minutes.
- Quick-release pressure. Open lid and stir briskly to release starch and thicken.
- Fold in mushrooms, Parmesan, black pepper, parsley, and lemon juice. Stir in cream if using. Rest 2 minutes and serve.
Notes
Variation: Stir in thawed peas or a handful of baby spinach at the end for color. For a richer finish, add an extra tablespoon of butter. Leftovers keep 3 days refrigerated; reheat gently with a splash of broth to loosen.
This recipe is an original creation inspired by classic Creamy Instant Pot Mushroom Risotto flavors. All ingredient ratios and instructions are independently developed.