Name: Easy Pressure Cooker Mushroom Risotto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 tablespoons (57 g) unsalted butter, (divided); 2 tablespoons extra Virgin Olive Oil + more for drizzle; 1 cup onion (, diced); 3 garlic cloves (, minced); ½ cup celery (, trim and finely chop); 8 oz (250 g) mushrooms, (thinly sliced (I used Cremini mushrooms)); Kosher salt and freshly ground black pepper (, to taste (see notes)); 1 1/2 cups (300 g) Arborio rice; 1 cup (240 ml) dry white wine; 2 ½ cups (560 ml) vegetable or chicken broth, (warm); 1/4 teaspoon dried thyme; 1/4 cup freshly grated Parmesan + more to serve; Chopped chives to garnish (, optional)

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This Easy Pressure Cooker Mushroom Risotto recipe is quick, easy, and hassle-free. Perfectly creamy and silky, this rice can be served as a luscious side or unique main dish.

Instant Pot Mushroom Risotto Recipe

Friends, you know I love my pressure cooker, but this Easy Pressure Cooker Mushroom Risotto recipe has made sure that it earns a special place in my kitchen. I promise that I won’t put it away ever again.

Oh.My.Word. This recipe is a game-changer for risotto lovers.

If you’ve made risotto before, you know it requires patience and time, which, btw, I rarely have. Well, not anymore! The pressure cooker’s magic will help you to create a silky, creamy, and perfectly cooked risotto in less than 30 minutes, including prep time.

So now, you can make risotto any weeknight! YAY.

Ingredients You’ll Need and Notes

This risotto recipe is straightforward. The most important part of risotto is finding the correct type of rice. Here are some notes on ingredients:

Arborio rice: Short grain arborio rice is a MUST to make risotto! This type of rice absorbs the liquid as it cooks, naturally creating a creamy and thickened texture. This does not work with long grain rice. Arborio rice is easy to find at most grocery store, so make sure to find the real thing!

Vegetable or chicken broth: Use either one.

White wine: The wine adds a savory and extra layer of flavor that’s essential to the dish. Most of the alcohol is cooked out in the cooking process. If you prefer, you can skip the wine and substitute it for more broth.

Onion, garlic, celery, and thyme: These aromatics bring a big flavor to the dish.

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Mushrooms: This time I used cremini mushrooms, but free to add any other variety you like. Or even change things up a little and use asparagus instead.

Butter and olive oil: The combination of fats adds extra flavor.

Parmesan cheese: You can substitute Pecorino Romano cheese.

Step By Step Recipe Photo Tutorial

1 – Set your pressure cooker to the “Sauté” setting and adjust to “More”. Melt 2 tablespoons butter and olive oil; add onions, garlic, and celery and cook, stirring often, until softened but not browned, about 3-4 minutes.

onion, garlic and celery in a pressure cooker pot

2 – Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Lightly season with salt and black pepper.

3 – Stir rice and let it lightly fry; keep stirring it. After 1 minute the rice will look slightly translucent. Add the wine and keep stirring —let the wine evaporate. Stir in broth and thyme; mix to combine. Press “Cancel”.

onion, garlic, celery, mushroom and rice in a pot

4 – Secure the lid to the pressure cooker. Close pressure release valve. Select “High Pressure” and adjust the cooking time to 6 minutes.

5 – When the time is over, press “Cancel” and carefully quick-release pressure, setting the pressure valve to vent.

6 – Stir in the remaining 2 tablespoons of butter and Parmesan cheese. Place a lid on the pot and allow to sit for 2 minutes.

7 – Garnish with chopped chives, Parmesan cheese, and drizzle with olive oil. Serve immediately.

Tips & Tricks To Make Risotto In A Pressure Cooker

Use the right kind of rice: Arborio rice.
Don’t rinse your rice!
Warm the broth – Cool broth takes longer to warm up in the pot and may shock the grain into holding onto its starches while the rice itself continues to cook.
Always do quick release to avoid overcooking.
Add butter and Parmesan cheese after the rice is cooked.
Cover and let it rest for 2 minutes before serving.

Substitutions & Additions

Veggies Options: Asparagus, baby spinach, shelled peas, halved tomatoes, chopped herbs.

Cheese options: Parmigiano-Reggiano, Pecorino-Romano, and Asiago.

Topping options: with bits of gorgonzola, feta, crisp bacon, or roasted nuts.

Protein: You could also add some protein, such as strips of chicken breast, shrimp, scallops, or beef, but consider cooking it quickly in a separate pan and then add it at the end.

Other Grains: Use millet, farro, and barley instead of Arborio rice. You might need to adjust the cooking time depending on the grain.

Storing Instructions

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

How To Reheat Risotto

To reheat risotto, you’re going to need to loosen up the settled starch so adding warm stock is the best option. Place the risotto in a pot, over medium-low heat, and add warm stock, about ¼ cup of broth for 1 cup of risotto, heat a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it up.

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This post has been sponsored by Carapelli®. All thoughts and opinions are my own.

Easy Pressure Cooker Mushroom Risotto