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Easy Instant Pot Mushroom Risotto Recipe

 Mushroom Risotto - quick, easy & healthy, yes please!!! If you think making Risotto takes forever, enjoy this warm comforting bowl of rich and creamy Instant Pot Mushroom Risotto minus all the stirring and babysitting. Ready in less than 20 minutes, you will want to make this again and again at the comfort of your own home. Let's get started right away.

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Easy Peasy Instant Pot Mushroom Risotto, no baby sitting no stirring. Ready in less than 15 minutes. Super delicious, rich and creamy. Save a trip to the restaurant and enjoy it at the comfort of your own home #mushroomrisotto #mushroomrisottorecipe #risottorecipe #risotto #instantpotrisotto #instantpotmushroomrisotto #veganrisotto #vegetarianrisotto #easyrisottorecipe #pressurecookerrisotto #pressurecooker #instantpot

Given our proximity to Italy, I can help but try all these delicious Italian recipes at the comfort of my own home, yay!!! Little A is a big fan of anything rice. Unlike the United States, Vitamin D is not added to foods here, so we fall back on natural sources like Mushrooms for vitamin D and ofcourse to boost immunity. I don't get to pack a lot of mushrooms into his diet so Mushroom Risotto turns out to be a great way to sneak in the mushrooms and guess what he loved it.

What is Risotto?

Risotto is a northern Italian rice preparation, where the rice is cooked in broth until it reaches a creamy consistency. It is one of those time consuming recipes where the cooking requires constant addition of broth and continuous stirring. Traditionally it is slow cooked by slowly adding half cup of broth at a time. This allows the rice to slowly release the starch creating a thick creamy consistency.

People often add different kinds of vegetables, proteins and condiments to enhance it's flavor. It's a perfectly warm comforting meal in a bowl. Well, that's the traditional Risotto, we are giving it a modern twist by cooking it in our Instant Pot.

Mushroom Risotto Ingredients

There are two main ingredients to make this Mushroom Risotto. Mushrooms ofcourse and rice!!! However we like throw in some greens so I typically add some peas and spinach, however the greens are completely optional. I haven't used any wine to to make this recipe, however if you would like to use it please feel free.

  • Mushrooms
  • Arborio Rice (preferred)
  • Broth (preferably Mushroom if easily available or else any is fine)
  • Onions
  • Garlic
  • Peas
  • Spinach
  • Olive Oil, feel free to use butter instead
  • Dry Italian Herbs
  • Fresh Parsley

mushroom risotto ingredents

Instant Pot Risotto

Making Risotto in the Instant Pot is such a game changer.It has never been easier.  It takes away all the hands-on time required to constantly add broth and continuously stir while cooking on stove top. What I love about making Risotto in my Instant Pot is that you don't have to baby sit anymore, just toss in the ingredients and couple mins of stirring and walk away. A delicious warm creamy bowl of Risotto will be ready even before you realize.

How to make risotto? Mushroom Risotto in Instant Pot Recipe

  • First gather and prepare the ingredients. Dice the onions, mince the garlic, slice the mushrooms if not already sliced, chop the parsley, thaw the peas, wash the rice and spinach thoroughly.
  • Press the Saute button on the Instant Pot and pour the oil into the pot. 
  • Once the oil is hot, throw in the onions and garlic and saute for a couple minutes.
  • Now add in the mushrooms and saute until the mushroom leave the moisture. This typically takes 2-3 minutes.
  • Add in the rice, toast it for a minute, followed by the broth. My broth already had salt in it so I didn't add any more salt. Or else adjust the salt to your taste. 

  • Cover the lid, seal the vent and pressure on high for 6 minutes. Press the manual or pressure  button and set the time to 6 minutes. 
  • Once the timer beeps, release the pressure by changing the vent to venting mode.
  • Once all the pressure is release open the lid toss in the spinach and peas and stir for a couple minutes.
  • Garnish with fresh parsley and serve in bowls.

Risotto Rice? What Rice to use to make Risotto?

For best results you can use arborio rice or carnaroli rice. These rice are super starchy and will give you the perfect consistency when the starch in this rice clumps together. However if you don't have these rice handy and are not fussy about the texture or prefer to use another rice like basmati, brown rice or another, that's fine too.  The Risotto will still turn out to be delicious except the that these varieties of rice when cooked will give you individual seperate grains instead of the lumpy texture. 

Is risotto gluten free?

This Mushroom Risotto is gluten-free. Risotto is made using rice, which is gluten-free. However this doesn't necessarily mean all risottos are gluten-free. Some of the ingredients like broth cubes may contain gluten so please be watchful of consuming Risotto when someone else has made it for you.

How to store risotto?

While this Risotto is best when consumed fresh and warm, if you do need to store it or have left overs, store it in an airtight container and refrigerate it. It will stay good for up to 5 days in the refrigerator. Mind you the risotto will thicken from the rice's starch. 

Can you freeze Risotto?

No, No!!! Do not try to freeze rice preparations, they become hard in the freezer. You will never be able to revive them to the right consistency ever again. So you are better of refrigerating it rather than freezing it. 

How to reheat Risotto?

The trick is to add broth and fat to reheat risotto. For every 1 cup risotto add 1/4 cup broth and  1 teaspoon oil. Bring the risotto to room temperature.

  • Microwave - Add the broth and oil to the bowl and heat for a minute. Stir. Heat again.
  • Stove top - Take a pan large enough to hold the broth and leftover risotto. Now bring the broth and oil to boil and add the risotto to it giving it a gentle stir.
  • Instant Pot - Pout in 1.5 cups of water in the inner pot. Transfer the risotto in a pop in pot container, add the brother and oil to to it. Place the pot in pot containers on a trivet and use the steam mode to reheat the risotto for about 6 minutes. Make sure the lid is on vent and not pressure cook. 

Pro Tip - If you are not happy with the reheating the risotto then turn that risotto into fritters or balls.

So when you get around making this recipe, don't forget to take a picture and send it our way. We would love to know your thoughts on this recipe. Leave us a comment below or tag us on Facebook or Instagram @dbellyrulesdmind

Love easy rice dishes? Here are a few more:

Mushroom Risotto

Easy Instant Pot Mushroom Risotto Recipe

Prep Time: 6 minutes
Cook Time: 6 minutes
Additional Time: 8 minutes
Total Time: 20 minutes

Mushroom Risotto - quick, easy & healthy, yes please!!! If you think making Risotto takes forever, enjoy this warm comforting bowl of rich and creamy Instant Pot Mushroom Risotto minus all the stirring and babysitting. Ready in less than 20 minutes, you will want to make this again and again at the comfort of your own home.

Ingredients

Instructions

  • First gather and prepare the ingredients. Dice the onions, mince the garlic, slice the mushrooms if not already sliced, chop the parsley, thaw the peas, wash the rice and spinach thoroughly.
  • Press the Saute button on the Instant Pot and pour the oil into the pot. 
  • Once the oil is hot, throw in the onions and garlic and saute for a couple minutes.
  • Now add in the mushrooms and saute until the mushroom leave the moisture. This typically takes 2-3 minutes.
  • Add in the rice, toast it for a minute, followed by the broth. My broth already had salt in it so I didn't add any more salt. Or else adjust the salt to your taste. 
  • Cover the lid, seal the vent and pressure on high for 6 minutes. Press the manual or pressure button and set the time to 6 minutes. 
  • Once the timer beeps, release the pressure by changing the vent to venting mode.
  • Once all the pressure is release open the lid toss in the spinach and peas and stir for a couple minutes.
  • Garnish with fresh parsley and serve in bowls.

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Did you make recipe? don’t forget to come back and leave your feedback and star rating. We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @thebellyrulesthemind or Pinterest @Bellyrulesdmind

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107 Gluten Free Thanksgiving Vegetable Side Dishes To Serve This Year

Wednesday 7th of April 2021

[…] Easy Instant Pot Mushroom Risotto Recipe by The Belly Rules The Mind […]

Kristina Watson

Friday 3rd of July 2020

When do you at the italian herbs? It was also too much, maybe 1/2 a teaspoon? I would post a picture if I knew how. Also, I added a lot of parmesan cheese.

Andrea

Wednesday 15th of September 2021

@Kristina Watson, love the idea of adding Parmesan cheese. My guess is she added the herbs when she add the broth.

Mary

Friday 20th of December 2019

Cover the lid, seal the vent and pressure on high for 6 minutes. Press the manual or pressure button and set the time to 6 minutes. So you cook it twice for 6 minutes?

Andrea

Wednesday 15th of September 2021

@Mary, looks like it is only cooked once for 6 minutes, she was telling people how to set their instant pot to 6 minutes in the second sentence. Hope this helps!

Anne King

Saturday 17th of April 2021

@Mary, is this cooked twice for 6 minutes?

Nicky

Sunday 25th of August 2019

I made this last night. It was the first thing I’d made and it was a huge hit! I thought the instructions were great and was pleased it looked just like your photos!

GordN

Friday 23rd of August 2019

When do you add Italian herbs?

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