Instant Pot Mushroom Risotto

The absolute easiest risotto you’ll ever make! Rich, creamy, and packed with mushrooms, spinach, peas, and Parmesan—comfort food made simple.

Friends, this one’s a life changer. I adore risotto but who really has time to stand and stir for ages, adding broth bit by bit? Not me. That’s why the Instant Pot is a total hero here. It does all the work, giving you creamy, dreamy risotto without the fuss. Yes, please!

If you adore risotto but dread all that stirring, this Instant Pot Mushroom Risotto is here to save your dinner—and your sanity. It delivers classic, creamy risotto that’s just right in texture, with tender mushrooms, fresh spinach, sweet peas, and a Parmesan finish.

From start to finish, you’ll be done in about 35 minutes (including prep). It makes 6 generous servings, and we’re using a 6-quart Instant Pot to nail it perfectly. Here’s what’s coming up:

• A simple, no-fuss ingredients list with stuff you probably already have
• Easy, clear steps for your Instant Pot—no babysitting or stirring required
• Helpful tips for mushroom swaps, going vegetarian, and reheating leftovers
• Beautiful photos and a quick note on the gear that’ll make it all easier

reasons to make instant pot mushroom risotto

• Experience restaurant-quality risotto at home—with way less hassle thanks to your pressure cooker
• Super simple—no need to stand and stir constantly or stress about timing, which means you can focus on a simple side like easy, no-knead dinner rolls
• Totally foolproof, even if you’re new to cooking
• Always consistent and perfectly creamy with that slight bite that makes risotto so lovely—especially alongside homemade garlic bread

Ingredients

Here’s what you need to pull off this simple Instant Pot Mushroom Risotto recipe, making about 6 servings:

• 4 tablespoons unsalted butter, divided
• 3 cloves garlic, minced
• 1 onion, diced
• 8 ounces cremini mushrooms, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 2 cups chicken broth
• 1 cup arborio rice
• ¼ teaspoon dried thyme
• 2 cups baby spinach
• ¾ cup frozen peas, thawed
• ¼ cup freshly grated Parmesan

Instructions — step‑by‑step

1. Prep ingredients: mince garlic, dice onion, thinly slice mushrooms, and measure out broth, rice, thyme, spinach, peas, butter, and Parmesan; do not rinse the arborio rice.

2. Set 6-quart Instant Pot to High Sauté and melt 2 tablespoons butter.

   

3. Add minced garlic and diced onion to the pot and cook, stirring frequently, until onions are translucent and sweet, about 3–4 minutes.

4. Add sliced mushrooms and cook, stirring occasionally, until tender and releasing juices, about 3–4 minutes; season with kosher salt and freshly ground black pepper and scrape the pot bottom to loosen browned bits.

   
5. Pour in chicken broth, stir in arborio rice and dried thyme.

6. Lock the lid, set the valve to sealing, choose Manual/Pressure Cook on High, and cook for 6 minutes.

   

7. Carefully perform a quick pressure release per your Instant Pot’s instructions, using a long utensil or tongs to flip the valve if desired.

8. Open the lid and stir in the baby spinach and the remaining 2 tablespoons butter; let the spinach wilt about 2 minutes.

   

9. Fold in thawed peas and freshly grated Parmesan, warming through about 30 seconds to 1 minute.

10. Taste and adjust seasoning with extra salt and pepper if needed, then serve immediately.

    

tips and tricks for success

• Mix up your mushrooms. Cremini are the easiest, but don’t hesitate to use baby bella, chanterelles, shiitake, or oyster mushrooms. Feel free to mix them up or stick to your favorite. Just cook them with the onion until tender before pressure cooking.
• Skip rinsing the rice. Normally, rinsing rice removes excess starch, but for risotto the starch is golden. It gives that creamy, dreamy texture you expect—washing it away can make your risotto gummy or less creamy.
• Make it vegetarian. Swap chicken broth for veggie broth and you’re all set!
• Reheat with extra stock. Leftover risotto will soak up liquids, so stir in a splash more broth while reheating to bring back that creamy texture.

Variations

Feel like switching things up a bit? Here are some easy, Instant Pot–friendly ideas to customize this risotto. Each note explains when and how to add your swaps so the texture stays perfect and the timing stays simple.

• Different mushrooms: Try baby bella, shiitake, oyster, or a wild mushroom mix instead of (or with) cremini. Just sauté with the onion until tender before pressure cooking.
• Make it vegetarian: Swap chicken broth for the same amount of vegetable broth (already covered in the tips), and keep everything else as is. Parmesan or vegetarian hard cheeses work great for finishing.
• Cheese & richness swaps: Swap some or all Parmesan with Pecorino Romano for a sharper, saltier note. Or stir in 1–2 tablespoons mascarpone or crème fraîche at the end for extra creamy goodness.
• Dairy-free option: Use olive oil (2–3 tablespoons) instead of butter and finish with 1–2 tablespoons nutritional yeast in place of Parmesan for a cheesy vibe without dairy.
• Protein add-ins: Brown Italian sausage or pancetta during the sauté stage, then carry on. Toss in raw shrimp after pressure cooking and use Sauté to cook until pink (2–3 minutes). For cooked or leftover chicken, fold it in at the end to warm gently.
• Greens swaps: Swap spinach for chopped kale (massage it first, then stir in at the end to wilt) or add arugula right before serving for a fresh peppery kick.
• Veggie swaps & additions: Use frozen corn, roasted butternut squash cubes, or blanched asparagus instead of or alongside the peas, or fold in buttered sautéed leeks. Add them after pressure cooking for the best texture.
• Wine deglaze: After sautéing onions and mushrooms, splash in ½ cup dry white wine. Scrape up those tasty bits and cook 1–2 minutes before adding broth and rice for extra flavor depth.
• Rice alternatives: Carnaroli or Vialone Nano are great arborio swaps—they behave similarly. Avoid long-grain rices like jasmine or basmati, which won’t get creamy, or adjust cook time and liquid accordingly.
• Flavor finishes: Brighten up with lemon zest or a squeeze of lemon juice at the end. Fancy? Drizzle a little truffle oil or stir in fresh herbs like thyme, sage, or parsley for a garden-fresh finish.

Storage, make-ahead & reheating

Have leftovers? No worries. Risotto firms up as it cools because the rice keeps soaking up liquid, but it’s easy to revive that creamy texture in a flash.

• To store: Let the risotto cool down for no more than 2 hours, then pop it into an airtight container and refrigerate. It’ll keep well for 3–4 days.
• To freeze: Chill completely, then pack into a freezer-safe container or heavy-duty freezer bag. Press out excess air and freeze for up to 1 month. Heads up—texture might be a tad looser or grainier once thawed.
• Thawing: Defrost overnight in the fridge before reheating for best results.

Reheating — keep it creamy:

• Stovetop (my favorite): Warm leftovers in a saucepan over low heat. Add 2–4 tablespoons of broth (or even water) per cup of risotto, stirring often until creamy and heated through. A little butter and Parmesan stirred in at the end bring back that silky richness.
• Microwave: Scoop a serving into a microwave-safe bowl, add about 1 tablespoon broth, cover, and heat for 60–90 seconds. Stir it, then heat again in 30–45 second bursts until hot, adding broth as needed.
• Instant Pot: Use the Sauté function with ¼ to ½ cup broth for a full batch, stirring constantly until creamy and heated through.
• Oven (for large amounts): Place in an oven-safe dish, add a few tablespoons up to ½ cup broth depending on quantity, cover tightly with foil, and bake at 325°F for 15–25 minutes until hot. Stir and finish with butter and Parmesan for a fresh finish.

Make-ahead tips: You can do the pressure cooking step early and cool the risotto before adding delicate ingredients. For best texture, wait to stir in spinach, peas, the last butter, and Parmesan until reheating or serving—this keeps the greens bright and the finish creamy.

Just a quick reminder: reheated risotto won’t be 100% like freshly made, but a splash more broth, butter, and a sprinkle of Parmesan will get you very close and keep everyone happy at the table—especially with warm, homemade breadsticks on the side.

FAQ — Instant Pot Mushroom Risotto

Got questions? I’m sharing answers to the most common ones I get about this easy Instant Pot mushroom risotto.

• Can I use a different type of rice? Arborio rice is the classic for risotto, giving you that creamy, slightly chewy texture. Carnaroli or Vialone Nano can work well too. Avoid long-grain rice like jasmine or basmati—they won’t create the creamy texture you want. Brown arborio is an option but needs more liquid and longer cooking.
• Why shouldn’t I rinse the rice? That surface starch on arborio rice is gold for risotto—it makes it creamy and luscious. Rinsing washes the starch away, leading to less creamy or even gummy risotto.
• Can I make this vegetarian? Absolutely! Just swap the chicken broth for veggie broth and keep everything else the same.
• What size Instant Pot do you use and does size matter? I test this recipe with a 6-quart Instant Pot. You can try other sizes but never fill past the max fill line (usually about two-thirds full). If you want to double the recipe, make sure your pot can handle it, and keep the broth-to-rice ratio the same.
• Why quick-release after pressure cooking? Quick releasing the pressure stops the cooking immediately, preventing the rice from softening too much. This way, your risotto stays al dente with that perfect little bite.
• My risotto turned out too firm or too loose—how can I fix that? If it’s too firm, stir in a few tablespoons of warm broth and let it sit for a moment. Repeat until you reach your preferred creaminess. If it’s too loose, turn on the Sauté setting and simmer gently while stirring a minute or two to evaporate extra liquid, then finish with butter and Parmesan.
• Can I use frozen mushrooms or other vegetables? You can, but frozen mushrooms release more water. It helps to thaw and drain them well or sauté a bit longer to dry before adding broth. Peas should be thawed, and spinach can be fresh or frozen—if frozen, thaw and drain first.
• How do I store and reheat leftovers? Store cooled risotto in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop or microwave, adding broth gradually to keep it creamy. You can freeze portions in airtight containers for up to a couple months—just thaw in the fridge overnight before reheating.
• Can I leave out the butter or Parmesan? You can skip them, but they really bring richness and creaminess, so I recommend keeping at least a little. For dairy-free, swap butter for a plant-based option and Parmesan for nutritional yeast for that cheesy flavor.