Instant Pot Mushroom Risotto — Damn Delicious

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Instant Pot Mushroom Risotto

I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly – amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

Guys, this is a game-changer.

Because I love risotto just as much as the next person but ain’t nobody got time to stir, add broth, stir, add broth, etc. etc.

That’s why I’ll pay the $20+ at a restaurant to have them make it for me.

BUT. Now, you can make better-than-restaurant-quality risotto right in your Instant Pot.

And believe me when I say that this is unbelievably easy.

There’s no stirring, no babysitting, no fuss. None at all.

All you do is saute your mushrooms, add in your rice + liquid, and shut the lid.

I’m serious. That is it!

The consistency is PERFECT. It’s not a cheater risotto. No, this is real risotto, but with zero effort.

Once it’s done, stir in your spinach, peas and fresh Parmesan.

I made this for Valentine’s Day and it was life changing.

I think Ben fell in love with me all over again.

Instant Pot Mushroom Risotto

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly – amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

Ingredients:

  • 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
  • 1/4 teaspoon dried thyme
  • 2 cups baby spinach
  • 3/4 cup frozen peas, thawed
  • 1/4 cup freshly grated Parmesan

Directions:

  1. Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  2. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
  3. Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  4. Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
  5. Serve immediately.

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86 comments

Love the recipes, all of them. Thanks. But I don’t own an Instant Pot. Please advise as to an alternative. Chunga, you are the best!

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Are you fucking retarted? The whole point of this recipe is that it uses the Instant Pot to make the risotto. That is like saying “hey, I love spaghetti, but I don’t have a pot to boil the water in. Please advise an alternative.”

wow no need to be rude @savage

Add some white wine & lemon and I’m in!!

How would I alter this? I have some who don’t eat mushrooms. Others who would not eat the veggies. Etc. Different ideas of other veggies and cooking times? Thanks

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Check pricing of Insta Pots on Amazon, they have all sizes. Bought my medium size from Walmart for 69.00 last year. I need to definitely utilize it more, and it’s sitting right on the counter. duh

I am a non-owner of an instant pot. Many of the recipes require them. Would love to see more recipes not using one. 🙂

Hi Maggie! I have over 1,000+ recipes that do not require an Instant Pot. You can view them here. 🙂

Beautifully done!! Love a good risotto (:

Made this tonight, we absolutely loved it!

Hi
Will leftovers keep in the fridge for a few days?
Thanks

Be very careful, reheated rice can make you very ill

How and why would it make you ill? I reheat rice all the time. Add a little water, nuke it in the microwave and bam! you’ve got hot, moist, good as fresh rice!

Reheating rice only has the chance of food poisoning if you leave it out at room temperature after cooking for too long. Like most leftovers, rice is safe if refrigerated shortly after cooking for up to one week, or up to 6 months in the freezer.

This is a delicious risotto. My family doesn’t like peas so I substituted diced red pepper and sautéed it with the onion. I also added 12 sautéed prawns at the end with the parm. I have a multi cooker but it’s not an Instant Pot. It worked great. I highly recommend getting one.

I don’ own an instant pot. Can I use a Dutch oven?

Yes, you can certainly use a Dutch oven but please be mindful that cooking time can vary significantly without the use of an Instant Pot.

Chingah I recently discovered you and all I can say is thank you!! Your recipes are easy, no fuss, and fantastic. Made this last night and it was so good! Added a little white wine and another cup of greens to the recipe. Yum.

Which insta pot brand do you recommend and where can I get one? Is it a rice cooker?

I use the Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker. You can find it on Amazon here. Hope that helps!

Anyone have an approximate idea how much salt you added? I didn’t do a lot (maybe a tsp.) because I thought the cheese would add salt but the finished dish seemed under salted by a lot. I think I would add more cheese too – I love the gooeyness. Loved it otherwise! Fabulous. I’ve never had risotto without wine in it so I might add some and remove a little broth (leaving the same liquid volume) just to get the wine flavor in there. Worth a try!

I would like to invest in an Instant Pot….Can you recommend a good one?

Love your recipes!

I use the Instant Pot DUO Plus 60, 6 Qt 9-in-1 Multi- Use Programmable Pressure Cooker. You can find it on Amazon here. Hope that helps!

I have a 6 quart instant pot. Would you foresee any problems with doubling the recipe? Thank you, this looks delicious.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

In case anyone else was wondering: I would maybe add a minute or two next time, but doubling it worked very well! It was fantastic. Thank you!

I need to double this recipe so only 2 minutes more to the time? I don’t want to mess it up so need to know how much time to add on?

Hi Tamara! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Did you double the recipe and if so how much more time did you add?

After sautéing the onions and mushrooms I took them out of the pot and added a tbsp of butter and tbsp of olive oil and cooked the rice until it lightly browned. Then I added 1/2 cup of white wine (preferably Sauvignon or Pinot Grigio) and cooked it till evaporated. Then I added the broth and a bay leaf along with the thyme. Instead of peas I put asparagus cut on the bias 1 inch pieces. Turned out fantastic and will definitely do this again! So easy and delicious! Thank you Chungah!!

I love the changes you made! I’ll definitely have to try that for myself!

The INSTANT POT MUSHROOM RISOTTO looks great but my wife just had her Gall Bladder removed and therefore is not supposed to eat fats for now. How can I modify this recipe to knock out most if not all of the fats

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Could you try a low-fat cooking spray instead of the butter?

followed to a T and got a burn msg on my InstantPot 🙁 Still waiting to be able to open lid. I’m scared as to what I’ll find.

Hi! Can I use a red onion instead? Testing my instant pot and deciding wether to keep it or not.

OMG it came out amazing! Can wait to eat it for lunch again. Just substituted 1/2 Cup of broth for dry white wine and used my red onion 🙂 . It was fantastic. On another note, I have your cookbook and I love it! Thank you!

My husband made this as our first recipe in our new Instant Pot. We absolutely loved it and it was super easy to follow. Thank you so much.

I’ve tried to make traditional risotto with mixed results. I received an instant pot for Christmas, and I have to say I’m a little intimidated by it, but I tried this recipe and it was INCREDIBLE! If I make nothing else in the instant pot, it would totally worth it! Thank you!

I love risotto, but never had the patience to make it myself. Im a single guy, and the Instant Pot has been a godsend. When i get home from work I usually don’t feel like cooking, and on top of that Im really bad about taking things out of the freezer or getting up early enough to prep a crock pot dinner lol. So I’ve been looking for new things to make in my IP, and came upon this recipe. I honestly was skeptical that it would come out properly but I tell you this comes out even better than what I’ve had in restaurants. Smooth, creamy, delicious, and without the tedious drizzling and stirring! THANK YOU SO MUCH.

I will be making the mushroom Risotto if I had an instant pot.

This recipe is delicious! I did 1/2 cup of Pinot Grigio & 1 1/2 cups chicken broth & left out the peas because my husband doesn’t like them! Will definitely make this again! Thank you!

Thank you, Kari! That sounds delicious, great modifications.

Hi there
I get so confused with “cups” I’m a Brit and we use grams and mils
Could you advise the quantities please as I’m so looking forward to making this

One cup translates to 235 milliliters or 340 grams. I hope that helps Mez!

Does this freeze well?

Unfortunately we haven’t tried freezing this ourselves yet, so I can’t answer this with certainty. Please use your best judgement when freezing and reheating!

I made this for dinner tonight. It was so good and easy! ImI love one pot meals like this! I will definitely make it again and double it because we could have eaten a lot more!

That’s awesome! It makes for delicious left overs as well, so making more is always a plus! Thanks Carly.

Maybe I’m missing something, but where in the instructions does it tell you to add the Arborio rice? I didn’t see that step anywhere.

It’s in step 3: add chicken stock, thyme, and rice. 🙂

did anyone double the recipe? how much cooking time?

Absolutely perfect—and so delicious! I couldn’t stop eating it. Sometimes hard to get the right texture in stovetop risotto (it should be somewhat creamy-not “dry” like regular rice) and this was “spot on”—with no stirring and not one bit under- or over-cooked. Divine. Thank you for a fabulous recipe.

Wow Thank you Mindy for the huge compliment! So happy you enjoyed it so much!

I’m a recent instant pot owner and have had few successes with it. Made this recipe for a recent “Girls Night” and it was fabulous and so easy! Because one of my friends is vegetarian, I used vegetable broth instead of chicken. I also added a dash each of soy and Worcestershire sauce to give it a little more earthiness to the flavor. It turned out perfectly delicious! Thanks and I’m looking forward to trying more of your instant pot recipes!

That’s so great, Sue!

Thank you so much for this recipe. I made this today and my husband was so impressed he went back for seconds. It was so simple and easy, this will definitely be a repeat recipe in our household. Please please please post more yummy Instant Pot recipes, I’ve had mine for over two years and rarely use it.

Thanks for sharing Anika! We will keep them coming 🙂

Made this tonight, changed up with what I had- white mushrooms and added more peas because I didn’t have spinach. Was still a definite hit and so easy. My son said he’d like to try it as the recipe states too. So it will be a regular on our table.

That’s great, Gail! Thanks for sharing.

My family loves wild mushroom risotto. I love it, too, but I don’t love standing over the stovetop and stirring like crazy. THIS is the recipe that makes having an instant pot worthwhile! I doubled the recipe and left the pressure cooking time the same. I will never stir a pan of risotto again!

It’s so good! Glad you like it, too 🙂

Made this tonight and my husband and I both loved it! I cook beans and rice each Thursday for the guys I work with and plan to make this risotto for them this week.

This is the easiest risotto!! So easy to make and delicious! I added chicken and used bok choy instead of spinach. Topped with tomatoes after cooking 🙂

Yum, great addition.

I would like to add chicken as well. Can you let me know how you did this? Did you sautee it with the onion before you added everything else?

Made this tonight in my Mealthy Multipot and it was fantastic. Used baby Bella mushrooms sliced in half “matchstick” size. When I first opened it after it cooked, stirred it, and tasted it, it was slightly underdone. Added final ingredients and put the top back on loosely for a few minutes, it ended up perfect. My husband was impressed. Thank you for the recipe!

We just purchased an instant pot and this recipe is absolutely delicious. We can’t wait to try other recipes.

Let us know how it goes!

I made this last night and couldn’t believe how easy it was! Can’t believe it only needed 6 minutes in the Instant Pot (after reaching pressure). It definitely did not taste like a “cheat” risotto – it was absolutely delicious. Can’t wait to make other risottos in the IP in the future. The only thing I changed – I accidentally added 4 tablespoons of butter in the beginning (instead of 2), but I still ended up adding the tablespoon of butter with the spinach. So overall, I did 5 tablespoons of butter. I also at least doubled (probably tripled) the parmesan cheese. So happy with the end result – thank you so much for this recipe!

It’s the best! Happy you liked it!

Thanks for posting this – I needed the liquid to rice ratio, as well as the time and pressure setting. Both were perfect!

Glad to hear it!

Has anyone tried to substitute with jasmine rice?

I love that I can finally make risotto now that I have an instant pot. It was so yummy and I forgot to add the cheese!

It’ll be even better with cheese next time!

Tried this tonight because the idea of making risotto on the stove didn’t blow my hair back. I have an 8 qt and did 1.5 rice with 3 stock. Turned out great!! Nice texture on the rice, not gummy at all. Cooked it for 6 min.

That’s great! Thanks for sharing.

I made this tonight and it was fantastic! I added some chickpeas for protein. Thanks so much for the recipe!

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