Instant Pot Mushroom Risotto recipe makes a quick, creamy, and delicious side dish or vegetarian meal in under 30 minutes.
Prep Time 15mins
Cook Time 15mins
Instant Pot pressure release 10mins
Total Time 40mins
Author Julie Menghini
1/4tspground black pepper
Thinly dice onion and celery. Since this is a quick cook recipe, you don’t want huge pieces that aren’t cooked when your rice is ready.
Remove tough stems from the mushrooms and wipe off any debris. DON’T wash the mushrooms. They'll absorb the liquid and become soggy.
Add olive oil and butter to the instant pot and allow it to heat up on the saute mode. Once heated add the mushrooms, celery, and onions. Cook until they just start to soften.
Turn off the instant pot and pour the stock or broth over the sauteed vegetables. Add the rice and a couple of sprigs of fresh thyme.
Lightly stir the ingredients. Put the lid on the instant pot and set the vent to sealing. Choose the manual mode and set it for 15 minutes at high pressure. When time is up turn off the instant pot and set your timer for 10 minutes to let it manually release.
After 10 minutes, using a wooden spoon or something else with a handle, release any remaining steam. Remove the thyme sprigs and stir the mushroom risotto.
You can put additional vegetables in this Mushroom Risotto Instant Pot recipe. I've used just onion and celery which I sauteed prior to adding my other recipes. If you add vegetables that are going to absorb liquid, you may need to add more liquid than what the recipe calls for.
You can make this a Vegetarian Risotto recipe by replacing the chicken stock with vegetable stock or even water.
For a vegan option, omit the butter and just use olive oil or you can use vegan butter.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.