Welcome to my recipe for instant pot mushroom risotto.
If you are put off from making risotto because of the effort and constant stirring, then this is the recipe for you.
Instant pot mushroom risotto
If you are put off from making risotto because of the effort and constant stirring, then this is the recipe for you.Print Pin Rate
- 2 tbsp Olive oil
- 2 tbsp Butter I used salted.
- 1 Large Onion (roughly chopped)
- 5 Cloves Garlic (finely chopped)
- 1 tsp Thyme Dried.
- 800 g Chestnut mushrooms (roughly chopped) Button mushrooms would also be good.
- Season to taste
- 500 g Arborio rice Long grain or basmati rice will also work well.
- 100 ml White wine Optional. Add extra stock if not using.
- 750 ml Chicken stock Vegetable stock could also be used to make the meal vegetarian.
- 2 Hand fulls Spinach Washed.
- 200 g Frozen peas
- 75 g Parmesan (grated)
- Set the instant pot to saute and add the olive oil and 1 tbsp of the butter. When melted, add the onion and soften for around 3 minutes.
- Add the garlic and thyme and cook for another minute.
- Now add the mushrooms and cook for a further 3 minutes (stirring occasionally). Season to taste.
- Add the rice and cook until it turns clear (around 1 minute).
- Now add the wine if using and cook until the alcohol evaporates (around 2 minutes).
- Add the stock and stir together. Now put the lid on and set the pot on high pressure for 4 minutes.
- Leave under pressure for another 4 minutes and then do a quick release.
- Remove the lid and add the spinach and peas. Allow to wilt for a couple of minutes and then stir through the parmesan. Add the remaining tbsp of butter and when its melted, stir into the rice.
- Serve straight away and enjoy.
There you have it. The simplest and in my opinion restaurant-quality instant pot mushroom risotto. All done with minimal effort and no constant stirring. My family also enjoy variations of this meal. You could try adding chorizo after the onions or with prawns added at the same time as the spinach.
Calories: 542kcal | Carbohydrates: 84g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 450mg | Potassium: 926mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3411IU | Vitamin C: 7mg | Calcium: 198mg | Iron: 5mg
If you are making the recipe vegetarian, just replace the chicken stock with vegetable stock and make sure to use a vegetarian parmesan.. In addition you could replace the butter and use extra olive oil and use vegan cheese to make the recipe vegan.
I love mushrooms! I really like the simplicity of the recipe, and it will be perfect for the cold days here where I live.
The question I have is whether the recipe could be done with a stove top pressure cooker and if so how should it be adjusted?
I would also like to know if we can use other types of mushrooms?
This weekend I promise we will make this recipe and let you know what the family thinks. Thank you!
You can use other brands of electric pressure cookers or a stove top pressure cooker. I would suggest reducing the cooking time to 3 minutes as stove top pressure cookers are around 10% quicker on average.
You can use nearly all varieties of mushroom and I would be interested to see which ones you choose.
Looking forward to hearing how you get on at the weekend.
I am so happy. I found your site since I have been searching for an easy and satisfying recipe for my husband. I love to cook and my husband loves to eat my cooking. I will definitely try your recipe and I also like that your recipe's ingredients are healthy. Also thank you so much for giving this recipe a video because this video will make it much easier to cook. I have a question. In this recipe, can I add meat and prawn? If you don’t mind, I will share this article on my social media account. Again thanks for sharing this recipe and video.
Hi Sabrina, the recipe works really well with prawns and feel free to share on your social media.
Thanks for the recipe. I made it tonight and my family loved it. I found it really simple to make and the instructions were very easy to follow. I am looking forward to seeing more of your recipes in the future. Your video was also very useful and I found it really brought the recipe to life.
Thanks Feji, there will be lots more recipes coming, but I have to test them before publishing.
Thanks so much for this great recipe! I don’t eat meat but enjoy fish and vegetables so this is an ideal recipe for me and mushrooms are one of my favourite vegetables!
This is a healthy and nutritious recipe and i love your idea of adding some prawns to the dish and adding some healthy fish!
I plan to use this recipe as a great dinner idea!
I’m glad you liked it Maureen. I’m planning to add lots more vegetarian, pescatarian and vegan recipes.