Pressure Cooker Mushroom Risotto Recipe

BySarah
Jump to Recipe· 4.6 from 27 reviews

I can’t wait to share my favorite Pressure Cooker Mushroom Risotto Recipe with you — it’s comfort food made easy, rich in flavor, and totally doable even on a busy weeknight. This recipe gives you that creamy, luxurious risotto experience without the back-breaking stirring on the stove. Trust me, once you try it, you’ll want to make it again and again!

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Why This Recipe Works

  • Pressure Cooker Magic: Cuts down cooking time and requires minimal stirring, freeing you up for other tasks.
  • Umami-Packed Mushrooms: Cooking mushrooms slowly extracts deep, savory flavors that make this risotto unforgettable.
  • Creamy Finish: Adding butter and Parmesan at the end gives you a silky texture without needing constant attention during cooking.
  • Simple Yet Versatile: This recipe can be easily adapted with different mushrooms, broths, or proteins to suit your taste and what’s in your fridge.
Pressure Cooker Mushroom Risotto, creamy mushroom risotto, quick pressure cooker recipes, easy mushroom risotto, weeknight dinner ideas - The image shows a close-up of a mushroom risotto inside a shiny stainless steel pot of a kitchen pressure cooker. The risotto is creamy with light beige rice mixed with pieces of cooked brown mushrooms spread evenly throughout. Some small bits of chopped green herbs and crumbled white cheese are sprinkled on top, giving a fresh and textured look. A light brown wooden spoon rests inside the risotto, leaning against the side of the pot. The pot sits on a white marbled surface, with blurred green leaves and chunks of yellow cheese in the background. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic in this Pressure Cooker Mushroom Risotto Recipe comes from the perfect balance of simple, fresh ingredients that build layers of flavor while cooking quickly. Choosing quality mushrooms and risotto rice really makes all the difference.

Pressure Cooker Mushroom Risotto, creamy mushroom risotto, quick pressure cooker recipes, easy mushroom risotto, weeknight dinner ideas - Flat lay of a small white ceramic bowl of extra-virgin olive oil, thickly sliced brown button mushrooms, a medium yellow onion finely chopped on a white ceramic plate, two whole uncracked medium garlic cloves, a small white ceramic bowl of Arborio risotto rice, a small white ceramic bowl of dry white wine, a small white ceramic bowl of soy sauce, a small white ceramic bowl of vegetable broth, a small white ceramic bowl of finely grated Parmesan cheese, two tablespoons of cold butter on a small white ceramic plate, and a handful of finely minced fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Extra-virgin olive oil: Adds a fruity, aromatic base for sautéing the mushrooms and onions.
  • Mushrooms: Brown button mushrooms are my go-to here; thickly sliced for max flavor and texture.
  • Salt and black pepper: Essential for seasoning throughout to bring out the natural umami.
  • Yellow onion: Finely chopped to blend smoothly without overpowering.
  • Garlic: Adds depth and a subtle pungency.
  • Risotto rice: Arborio or similar short-grain rice is key for that creamy, starchy texture.
  • Dry white wine: Deglazes the pan and adds bright, acidic notes that balance the richness.
  • Soy sauce: Surprising but brilliant—it enhances mushroom flavor and adds a subtle savory kick.
  • Vegetable or chicken broth: Liquid for cooking the rice, infusing great flavor throughout.
  • Parmesan cheese: Finely grated to melt into the risotto for a cheesy, creamy finish.
  • Butter: Cold butter stirred in at the end rounds out the texture and adds richness.
  • Fresh parsley: Brightens the dish with a fresh, herbal note.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love most about this Pressure Cooker Mushroom Risotto Recipe is how easy it is to customize. Whether you want to add some spice, swap out mushrooms, or sneak in some extra veggies, this risotto handles it all gracefully.

  • Variation: I sometimes toss in a handful of baby spinach during the resting phase for a pop of color and nutrition – it wilts perfectly without extra cooking.
  • Make it vegan: Skip the Parmesan and butter, and stir in some nutritional yeast or vegan cheese alternatives after cooking for that cheesy umami vibe.
  • Protein boost: If you want, shredded rotisserie chicken or crispy pancetta diced up can take this dish to the next level for a heartier meal.

Step-by-Step: How I Make Pressure Cooker Mushroom Risotto Recipe

Step 1: Sauté Those Mushrooms to Perfection

First things first, press “sauté” on your pressure cooker and heat the olive oil. Toss in those sliced mushrooms and let them cook slowly. This takes about 8 minutes and it’s important because it allows the mushrooms to release their juices – that’s where the umami magic hides. Keep an eye so they soften nicely, but don’t brown too much. Patience here really pays off.

Step 2: Build Your Flavor Base

Add the finely chopped onion and minced garlic to the mushrooms. Cook for about a minute until they’re fragrant and soft. Then pour in the risotto rice, stirring constantly for 1-2 minutes until the edges turn translucent but the center still looks milky. This is the secret step that seals in the creamy texture later.

Step 3: Deglaze and Add Broth

Pour in the dry white wine along with the soy sauce and give everything a good stir. Let the wine simmer for 2 minutes; this cooks off the alcohol and lifts all those tasty browned bits from the pot’s bottom. Then pour in the broth, stir once, and close your pressure cooker lid, making sure it’s sealed.

Step 4: Pressure Cook and Release

Set your pressure cooker to low pressure for exactly 5 minutes. When the time’s up, do a quick release by carefully using the valve or running cold water over a stovetop lid – just be ready for some steam! When you open the lid, the risotto might look a little soupy, and that’s exactly what you want before the next step.

Step 5: Finish and Rest for Creaminess

Turn the pressure cooker back to sauté and stir gently for 1-2 minutes, uncovered, until the risotto thickens to that perfect creamy texture. Remove from heat, nestle in cold butter and freshly grated Parmesan — don’t stir them all the way in yet. Close the lid loosely without pressure and let the risotto rest for 2 minutes. Finally, sprinkle minced parsley, give everything a good stir, and serve.

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Pro Tips for Making Pressure Cooker Mushroom Risotto Recipe

  • Cook Mushrooms Slowly: Allowing mushrooms to fully release then reabsorb their juices gives the risotto incredible depth.
  • Avoid Burning Rice: Stir rice often during sautéing so it softens without crispy edges, which affects texture.
  • Use the Right Rice: Arborio or that specific risotto rice is a game-changer; it’s starch content creates that luscious creaminess.
  • Handling Soupy Risotto: If too liquidy after pressure cooking, simply remove a ladle or two of broth, and stir more to thicken.

How to Serve Pressure Cooker Mushroom Risotto Recipe

Pressure Cooker Mushroom Risotto, creamy mushroom risotto, quick pressure cooker recipes, easy mushroom risotto, weeknight dinner ideas - A white bowl filled with creamy mushroom risotto. The risotto has a thick, soft texture with plump, tender rice grains mixed with sliced brown mushrooms. Small pieces of green herbs are sprinkled on top, adding color contrast. A silver spoon is partially dipped into the risotto, resting near the edge of the bowl. The bowl sits on a white marbled surface with part of a white and black patterned cloth visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping mine with an extra sprinkle of freshly grated Parmesan, a little drizzle of good olive oil, and a few fresh parsley leaves for color. Sometimes a crack of freshly ground black pepper finishes it off beautifully. These small touches make it feel fancy even on a weeknight.

Side Dishes

This risotto pairs wonderfully with a crisp green salad dressed lightly in balsamic vinaigrette. For something warm, I’ll sauté some green beans or roast asparagus. If I want protein, a simple balsamic marinated chicken or pan-seared steak is a perfect match.

Creative Ways to Present

For special occasions, I like to serve this risotto in individual shallow bowls garnished with a few sautéed wild mushrooms on top and a sprig of fresh thyme. It always feels extra special and elegant, and the guests can’t stop talking about it.

Make Ahead and Storage

Storing Leftovers

I store leftover risotto in an airtight container in the fridge and it keeps wonderfully for up to 3 days. The texture firms up, which is totally normal. Just add some broth when reheating to bring back that creaminess.

Freezing

Freezing risotto isn’t my favorite because the texture changes post-thawing, but if you have to, freeze it in small portions. Thaw overnight in the fridge and reheat gently with a splash of broth or water to revive creaminess.

Reheating

When reheating, I like to do it on the stovetop over low heat with a bit of broth or water, stirring frequently until it’s hot and creamy again. Microwaving works too, but I always add a little liquid and stir midway to avoid dryness.

FAQs

  1. Can I make this pressure cooker mushroom risotto recipe without wine?

    Absolutely! If you prefer to avoid alcohol, just replace the white wine with extra broth. This will slightly change the flavor but still yield a delicious, comforting risotto. The soy sauce and mushroom savoriness will shine through regardless.

  2. What type of mushrooms give the best flavor for this risotto?

    I usually use brown button mushrooms because that’s what my family prefers, but you can mix in cremini, shiitake, or even wild mushrooms for a more complex, earthy flavor. Just make sure to clean them well and slice thickly for the best texture.

  3. Can I use regular long grain rice for risotto?

    I recommend sticking to Arborio or other true risotto rice varieties. They’re higher in starch, which makes risotto creamy. Using long grain rice will give a different texture and may turn out less creamy. If you have to use long grain rice, adjust the cooking time and expect some texture change.

  4. How long does this pressure cooker mushroom risotto recipe take to make?

    From prep to serving, expect about 40 minutes. The pressure cooking phase takes just 5 minutes, but sautéing mushrooms and other steps take a bit of time to develop flavor. Plus, resting and finishing add a few more minutes. It’s much faster than traditional stovetop risotto!

Final Thoughts

This Pressure Cooker Mushroom Risotto Recipe has become one of my trusted go-to dinners because it combines the indulgence of traditional risotto with the ease of one-pot cooking. I love how it turns out creamy and flavorful every single time – even on weeknights when I barely have time. Give it a try; I’m confident it’ll become a staple in your kitchen too!

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Pressure Cooker Mushroom Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 27 reviews
  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

This Pressure Cooker Mushroom Risotto is a delicious and easy recipe full of rich, savory mushroom flavor. Made effortlessly in an Instant Pot or pressure cooker, it eliminates the need for constant stirring while delivering creamy, perfectly cooked risotto in just 40 minutes. Featuring mushrooms, Arborio rice, Parmesan cheese, and a splash of white wine, this comforting dish is perfect for a quick yet elegant dinner.

Ingredients

Main Ingredients

  • 4 tablespoons extra-virgin olive oil
  • 1 ½ pounds mushrooms, cleaned and thickly sliced
  • Salt and black pepper to taste
  • 1 medium yellow onion, finely chopped
  • 2 medium cloves garlic, finely minced
  • 1 ½ cups risotto rice (Arborio recommended)
  • ¾ cup dry white wine (Pinot Grigio or Sauvignon Blanc suggested)
  • 2 teaspoons soy sauce
  • 1 quart vegetable broth (or chicken broth)
  • 1 ounce finely grated Parmesan cheese, plus more for serving
  • 2 tablespoons cold butter
  • Handful finely minced parsley

Instructions

  1. Cook the mushrooms: Heat the olive oil over medium heat in your pressure cooker by using the sauté setting. Add the sliced mushrooms and cook them until softened and most of the juices evaporate, about 8 minutes.
  2. Add onion, garlic and rice: Stir in the finely chopped onion and minced garlic, cooking for 1 minute until softened. Add the risotto rice and continue cooking for 1 to 2 minutes until the edges of the rice look translucent but the center is milky, stirring carefully to avoid burning.
  3. Add the liquids: Pour in the dry white wine and soy sauce, stirring well. Cook until the alcohol smell dissipates and the wine is almost evaporated, about 2 minutes. Then stir in the vegetable broth thoroughly.
  4. Cook the risotto under pressure: Seal the pressure cooker lid and set it to cook on low pressure for 5 minutes. Once done, release the pressure carefully according to your device’s instructions (use a tea towel over the valve if needed to prevent splatter).
  5. Finish the risotto: Open the lid, then set the cooker back to sauté mode. Stir the risotto constantly without a lid for 1 to 2 minutes until it thickens and becomes creamy. If still too soupy, remove a ladle or two of excess broth before this step.
  6. Add finishing touches: Turn off the pressure cooker and top the risotto with grated Parmesan cheese and cold butter. Gently press them into the risotto but do not fully stir in. Cover the pot loosely with the lid (do not seal) and let rest for 2 minutes.
  7. Serve: Stir in the minced parsley thoroughly, adjust seasoning with salt and pepper if needed, and serve immediately with extra Parmesan cheese on the side.

Notes

  • Use Arborio rice or another risotto-specific rice for best creamy texture; avoid long grain rice unless adjusting cooking time.
  • If you don’t have white wine or prefer no alcohol, replace it with additional broth, though it will slightly alter the flavor.
  • Cooking mushrooms until all their juices evaporate enhances flavor and texture considerably.
  • Be careful not to burn the rice when sautéing; keep stirring and use moderate heat.
  • If risotto is still very soupy after pressure cooking, removing some broth before finishing with sauteing helps achieve desired consistency.
  • Soy sauce adds umami depth but can be omitted if unavailable.
  • Use a dry, unoaked white wine like Pinot Grigio or Sauvignon Blanc for optimal flavor.
  • Resting the risotto with butter and cheese covered loosely allows the flavors to meld perfectly.

Nutrition

  • Serving Size: 1 serving
  • Calories: 380 kcal
  • Sugar: 3 g
  • Sodium: 720 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 50 g
  • Fiber: 3 g
  • Protein: 10 g
  • Cholesterol: 15 mg

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