Instant Pot Mushroom Risotto

Instant Pot mushroom risotto cooks arborio rice with sliced mushrooms, onion, garlic, rosemary, white wine, and vegetable broth. Frozen peas and grated Pecorino Romano are stirred in after pressure cooking. The recipe makes eight servings and uses the pressure cooker to prepare the rice in one pot, with no repeated ladling or stirring required during the cook cycle.

Cook the mushrooms and onion on Sauté before adding wine and letting it reduce by half. Stir in the rice and broth, then pressure-cook on High for 6 minutes. Leave the pot undisturbed for a 15-minute natural release before venting the remaining pressure. An 8-quart Instant Pot works well, and a 6-quart model can be used too.

Dr. J’s Kitchen

Instant Pot Mushroom Risotto

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Cremini mushrooms, onion, white wine, and arborio rice pressure-cook with broth, then finish with peas and Pecorino Romano.

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Servings: 8 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Video Notes

Ingredients

  

1x2x3x?

• 16 ounces mushrooms, sliced Dr. J uses cremini.
• 2 T unsalted butter
• 2 T extra-virgin olive oil
• 1 small onion, diced
• ¾ C white wine Dr. J uses Chardonnay.
• 2 tsp. garlic paste
• 1 tsp. kosher salt
• ½ tsp. dried rosemary
• 1½ C arborio rice
• 4 C low-sodium vegetable broth
• 1 C frozen peas, thawed
• ¾ C Pecorino Romano cheese, grated Plus extra for serving.

Method

 

1. Set the Instant Pot to Sauté Normal. When it reads Hot, add the olive oil and butter.
2. When the butter melts, add the mushrooms and cook for 5 minutes. Add the diced onion and cook for 3 minutes, until softened.
3. Pour in the wine and let it reduce by half, about 3–5 minutes. Stir in the rosemary, garlic paste, salt, and arborio rice until the rice is coated.
4. Pour in the vegetable broth and stir. Press Cancel. Secure the lid, set the vent to Sealing, and pressure-cook on High/More for 6 minutes.
5. When cooking ends, allow a 15-minute natural release. Then release the remaining pressure. Once the pin drops, open the lid and stir in the thawed peas and Pecorino Romano. Serve with extra cheese if desired.

Video

Notes

Dr. J uses an 8-quart Instant Pot; a 6-quart model is also suitable. The source suggests extra Pecorino Romano for serving.

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Let the pressure release naturally

After the 6-minute pressure-cook, leave the Instant Pot undisturbed for 15 minutes before releasing the remaining pressure. Stir in the peas and cheese only after opening the lid.

Finish with Pecorino Romano

Stir the thawed peas and grated Pecorino Romano into the risotto after pressure cooking. The source suggests serving with extra cheese.

Frequently asked questions

What size Instant Pot does the recipe use?

Dr. J uses an 8-quart Instant Pot and says a 6-quart model is also fine.

When do I add the peas?

Stir the thawed peas in after pressure cooking and opening the lid.

Watch Dr. J Make Instant Pot Mushroom Risotto

Watch Dr. J make Instant Pot Mushroom Risotto and see how it comes together.