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Instant Pot Mushroom Risotto

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Ingredients

Warning0 allergens identified

Instant Pot Mushroom Risotto

2 tablespoons unsalted butterdivided

1 leek white and light green parts only, halved and sliced into half moons; sub with diced white or yellow onion

8 ounces cremini mushrooms stemmed and sliced; sub with your favorite variety mushrooms

3 ¼ ounces packages shitaki mushrooms stemmed and sliced; sub with your favorite variety mushrooms

1 portobello mushroomstemmed, gills removed, sliced and cut into 2" pieces

2 cloves garlicminced

½ cup dry white winesuch as sauvignon blanc; use drinkable quality

1 cup arborio rice

2 ½ cups vegetable stock homemade or store bought

2 sprigs fresh thymeor 1 teaspoon dried

½ tsp saltadd more to taste

¼ cup parmesanfreshly grated

1 tbsp lemon zest

1 tbsp lemon juice

black pepperfreshly ground

Instructions

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Instructions

Select the Saute button on the Instant Pot and set it to 8 minutes cook time.

Add 1 tablespoon of the butter and heat until melted. Add the leek, mushrooms and garlic and saute until the mushrooms are browned and the liquid has evaporated, about 3-4 minutes.

Add the white wine and reduce until it’s only a few tablespoons, about 2-3 minutes. Add the arborio rice and toast for 1 minute, then turn off the Instant Pot.

Add the stock, thyme and salt, then place the lid over the top, lock in place, and set vent to Sealing. Select the Pressure Cook button and select High Pressure for 8 minutes. Quick release the pressure and remove the lid.

Your risotto should be soft yet slightly firm in the center and very creamy. If yours isn’t done, add 1/4-1/2 cup more stock and simmer (no lid required) until it’s absorbed the liquid.

When the risotto is done, remove the thyme sprig and stir in the remaining 1 tablespoon butter, parmesan cheese, lemon zest, juice and salt and black pepper to taste. Serve immediately and enjoy!

Nutrition

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Tips & Tricks (5)

Sauté Mushrooms Separately 🍄
Cook your mushroom mix in a separate skillet before adding to the Instant Pot to achieve deep caramelization and concentrate umami flavors that won't develop in the pressure cooker environment.
Toast Arborio Rice First 🍚
Lightly toast the arborio rice in butter for 1-2 minutes before adding liquid to enhance its nutty flavor and create a creamier final texture by sealing the grain's surface.
Use the Natural Release Method ⏱️
Allow 5 minutes of natural pressure release after cooking before venting, as this continued gentle cooking helps the rice fully absorb liquid for perfect al dente consistency.
Finish with Cold Butter (Mantecatura) 🧈
Stir in cold unsalted butter and freshly grated Parmesan off heat to create the signature creamy emulsion—add lemon zest at this final stage to brighten the dish without losing volatile aromatics.
Master the Liquid-to-Rice Ratio 📏
Use a 3:1 ratio of vegetable stock to arborio rice for Instant Pot cooking, which differs from stovetop risotto due to reduced evaporation in a sealed environment.