Instant Pot Mushroom Risotto

Name: Instant Pot Mushroom Risotto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 tbsp unsalted butter, divided; 3 clove garlic cloves, minced fine; 1 yellow onion, diced small; 8 oz cremini mushrooms, sliced thin (about 1/4 inch); kosher salt; freshly ground black pepper; 2 cup good-quality chicken broth; 1 cup arborio rice (don't substitute other varieties); 0.25 tsp dried thyme; 2 cup fresh baby spinach; 0.75 cup frozen peas, thawed and drained; 0.25 cup Parmesan cheese, freshly grated

Instant Pot Mushroom Risotto — Silky Arborio Rice That Actually Works in a Pressure Cooker

Yes, you can make proper risotto in an Instant Pot, and it's genuinely good. The pressure cooking method creates that signature creaminess without endless stirring, while earthy mushrooms and bright peas make every spoonful satisfying.

ItalianDinnerVegetarianComfort FoodQuick MealsOne PotInstant Pot

Prep10 min

Cook15 min

Total25 min

Servings4

Difficultyeasy

Ingredients

4 tbspunsalted butter, divided
3 clovegarlic cloves, minced fine
1 yellow onion, diced small
8 ozcremini mushrooms, sliced thin (about 1/4 inch)
kosher salt
freshly ground black pepper
2 cupgood-quality chicken broth
1 cuparborio rice (don't substitute other varieties)
¼ tspdried thyme
2 cupfresh baby spinach
¾ cupfrozen peas, thawed and drained
¼ cupParmesan cheese, freshly grated

Instructions

Turn your Instant Pot to high sauté mode and let it heat for a minute. Drop in 2 tablespoons of butter and swirl it around as it melts. Add the minced garlic and diced onion, stirring frequently to prevent browning. You want the onion pieces soft and glassy, which takes about 4 minutes of active stirring.
⏱ 4 min
Toss in the sliced mushrooms and give everything a good stir. The mushrooms will release their moisture and shrink considerably as they cook. Keep stirring occasionally until they're tender and most of their liquid has evaporated. Season the whole mixture with a generous pinch of salt and several grinds of pepper.
⏱ 4 min
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot — this adds flavor. Stir in the arborio rice and thyme, making sure every grain gets coated. Lock the lid, set the valve to sealing, and pressure cook on manual high for exactly 6 minutes. When the timer beeps, immediately do a quick pressure release.
⏱ 6 min
The rice should look creamy but still have a slight bite. Stir in the spinach along with the remaining 2 tablespoons of butter. The residual heat will wilt the greens completely in about 2 minutes of gentle stirring. Don't worry if it looks a bit loose — it'll tighten as it cools.
⏱ 2 min
Fold in the thawed peas and grated Parmesan, stirring just until the peas are warmed through and the cheese melts into the rice. Taste and adjust seasoning with more salt and pepper as needed. Serve immediately while the risotto is still creamy.
⏱ 1 min