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Pressure Cooker Mushroom Risotto Recipe

ByMadison
Jump to Recipe· 4.6 from 64 reviews

If you’re as much of a mushroom lover as I am, wait until you try this **Pressure Cooker Mushroom Risotto Recipe**! It’s one of those recipes that feels fancy, but honestly, it’s super easy and fast thanks to the magic of the pressure cooker. No more standing by the stove stirring endlessly—just toss everything in, set it, and enjoy going about your day while this risotto does its thing. Stick with me here; this recipe really is fan-freaking-tastic and perfect for a cozy weeknight meal or when friends pop by unexpectedly.

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Why This Recipe Works

  • Hands-off Cooking: The pressure cooker lets you skip the constant stirring that traditional risotto demands.
  • Mushroom Flavor Boost: Cooking mushrooms until their juices evaporate unlocks intense umami depth.
  • Creamy Texture: A quick sauté after pressure cooking achieves that perfect creamy finish without fuss.
  • Versatility: Easily adaptable with your favorite mushrooms, broths, or even adding protein like chicken for a fuller meal.
Pressure Cooker Mushroom Risotto, mushroom risotto, quick mushroom risotto, easy pressure cooker recipes, cozy mushroom dinner - 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

Each ingredient in this Pressure Cooker Mushroom Risotto Recipe plays a role in layering flavor and creating that luscious texture risotto is famous for. When shopping, focus on fresh mushrooms, good-quality broth, and authentic risotto rice—these are the keys to success.

Pressure Cooker Mushroom Risotto, mushroom risotto, quick mushroom risotto, easy pressure cooker recipes, cozy mushroom dinner - 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 richness and helps sauté the mushrooms evenly without burning.
  • Mushrooms: I love using brown button mushrooms for their meaty texture, but a mix with cremini or shiitake gives fantastic depth.
  • Salt and black pepper: The basics, but essential to bring all the flavors together perfectly.
  • Yellow onion: Provides a subtle sweetness that balances the earthiness of the mushrooms.
  • Garlic: Adds a mild aromatic punch without overpowering the dish.
  • Risotto rice: Arborio or Carnaroli is your best bet—they release starch for creaminess without turning mushy.
  • Dry white wine: Adds acidity and complexity; if you skip alcohol, extra broth works just fine too.
  • Soy sauce: A secret umami booster that complements mushroom flavors wonderfully.
  • Vegetable or chicken broth: The cooking liquid that infuses the rice—make it good-quality for superior taste.
  • Parmesan cheese: Finishes the risotto with savory, nutty richness.
  • Butter: Adds silkiness and richness in the final step.
  • Parsley: Freshens and brightens every bite with a pop of color and flavor.
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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

I love this Pressure Cooker Mushroom Risotto Recipe just as it is, but it’s super easy to adjust depending on what you have on hand or your personal cravings. Don’t be shy about making it your own—you’ll find that small tweaks can give you fresh new flavor experiences!

  • Vegetarian Variation: Swap chicken broth for vegetable broth for a fully plant-based dish. I use mushroom broth sometimes for an even deeper mushroom flavor.
  • Protein Addition: Toss in shredded rotisserie chicken after cooking if you want to add some easy protein—one secret trick I swear by for busy nights!
  • Cheesy Upgrade: Mixing in a bit of mascarpone cheese alongside Parmesan ups the creaminess factor, which I’ve tried when I wanted an ultra-luxurious feel.
  • Herb Twist: Try fresh thyme or rosemary instead of parsley for an earthy, fragrant touch that pairs beautifully with mushrooms.

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

Step 1: Sauté the Mushrooms to Perfection

Turn your pressure cooker to the sauté setting and heat the extra-virgin olive oil. Add the thickly sliced mushrooms and cook, stirring occasionally, until they release their juices and those juices mostly evaporate—this usually takes around 8 minutes. This step is crucial because it really brings out the deep, meaty mushroom flavor we want in the final dish. If you rush this step, your risotto won’t have that fantastic richness.

Step 2: Add Aromatics and Rice

Next, toss in the finely chopped onion and minced garlic. Sauté everything together for about a minute until the onion softens just a bit. Now add the risotto rice, stirring constantly for 1-2 minutes so the outer edges start to look translucent. This toasting step helps protect the rice grains during cooking and enhances that slightly nutty aroma. Watch carefully to avoid burning the rice—that’ll make your risotto less tender.

Step 3: Deglaze and Add Liquids

Pour in the dry white wine along with the soy sauce, stirring and scraping the bottom of the pot to lift up all those flavorful browned bits. Cook this down until the alcohol smell dissipates and most of the wine has evaporated—about 2 minutes or so. Then, stir in the vegetable or chicken broth, and you’re ready to pressure cook.

Step 4: Pressure Cook and Finish

Seal the lid and set your pressure cooker to cook on low pressure for exactly 5 minutes. When the timer goes off, perform a quick pressure release—careful, it can splatter, so I always place a kitchen towel over the valve. Open the lid carefully; your risotto should look a bit soupy and tender.

Switch back to the sauté setting and stir the risotto for 1-2 minutes uncovered, allowing the excess liquid to cook off while stirring constantly to coax out that silky creaminess. Now, turn off the heat and add the cold butter and freshly grated Parmesan on top. Don’t stir everything in just yet! Close the lid loosely (no seal) and let it rest for 2 minutes. Finally, add your chopped parsley and give it a good stir. Serve immediately for best texture and flavor.

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Pro Tips for Making Pressure Cooker Mushroom Risotto Recipe

  • Mushroom Magic: Take your time to cook mushrooms fully until their juices evaporate – that concentrated flavor is what makes this risotto stand out.
  • Watch the Rice: Keep an eye when toasting rice to avoid burning; burnt grains won’t soften well.
  • Perfect Pressure Time: Five minutes on low pressure is just right—longer can make the risotto mushy, and shorter won’t cook it enough.
  • Creamy Finish Trick: Stirring while sautéing for those last 1-2 minutes after pressure cooking transforms the texture to creamy perfection.

How to Serve Pressure Cooker Mushroom Risotto Recipe

Pressure Cooker Mushroom Risotto, mushroom risotto, quick mushroom risotto, easy pressure cooker recipes, cozy mushroom dinner - 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 like to keep garnishes simple—extra grated Parmesan never hurts and fresh parsley adds a pop of color and brightness. Sometimes, I even sprinkle a few toasted pine nuts or drizzle a little truffle oil for a special occasion. These little touches take it from homey to wow.

Side Dishes

This risotto pairs beautifully with a crisp green salad tossed in balsamic vinaigrette or some roasted asparagus. For a heartier meal, try sautéed green beans with garlic or a simply roasted chicken breast. I’ve even served it alongside my balsamic marinated steak and got rave reviews!

Creative Ways to Present

For special dinners, I like to plate the risotto in individual shallow bowls, topped with a sprig of fresh thyme and a shaving of Parmesan. You can also serve it in small ramekins for a fun appetizer or spread it out on a large platter for family-style serving. Adding edible flowers makes it instantly festive, perfect for a dinner party.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The risotto thickens overnight as the rice absorbs more liquid, but a quick reheat with a splash of broth helps bring it back to that creamy texture we love.

Freezing

Freezing risotto is possible but not my favorite because the texture changes — it tends to get somewhat grainy after thawing. If you do freeze it, portion it out in airtight containers and thaw slowly in the refrigerator before reheating gently with added broth or cream.

Reheating

To reheat leftover risotto, warm it slowly on the stovetop with a splash of broth, stirring frequently to revive its creamy consistency. Microwave works in a pinch but can dry it out unless you cover and add liquid.

FAQs

  1. Can I skip the soy sauce in the Pressure Cooker Mushroom Risotto Recipe?

    Absolutely! Soy sauce is used to enhance umami and deepen the mushroom flavor, but if you don’t have it or want to avoid it, just leave it out. The risotto will still be delicious, especially if you use a good-quality broth.

  2. What type of rice should I use for the risotto?

    Use Arborio or Carnaroli rice if you can find it. These short-grain varieties release starch during cooking, creating the creamy texture risotto is famous for. Avoid long grain rice, which won’t get as creamy.

  3. Is this recipe suitable for vegetarians?

    Yes! Just make sure to use vegetable broth instead of chicken broth. The mushrooms and soy sauce provide plenty of savory flavors to keep the dish satisfying.

  4. Can I make the Pressure Cooker Mushroom Risotto Recipe without wine?

    If you avoid alcohol, simply replace the white wine with additional broth. The flavor will be a little different but still delicious and hearty.

  5. How long does this risotto take to cook in a pressure cooker?

    The entire process, including prep and cooking, takes about 40 minutes. The pressure cooking itself is just 5 minutes, which really cuts down active cooking time compared to traditional stovetop risotto.

Final Thoughts

This Pressure Cooker Mushroom Risotto Recipe has become a true staple in my kitchen. It delivers the creamy, comforting qualities of classic risotto without all the hovering by the stove. Honestly, it’s transformed the way I make risotto—less stress, more flavor, and so satisfying. I can’t wait for you to try it and make it your own. Whether it’s a busy weeknight or a special occasion, this risotto has you covered. Trust me, your taste buds will thank you!

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Pressure Cooker Mushroom Risotto Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 64 reviews
  • Author: Madison
  • 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 Instant Pot Mushroom Risotto is a simple and flavorful dish perfect for an easy dinner. Made in a pressure cooker, it eliminates the need for constant stirring while delivering creamy, rich risotto full of tender mushrooms, Parmesan cheese, and fresh parsley.

Ingredients

Risotto 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 (preferably Arborio)
  • ¾ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 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 the pressure cooker using the sauté function. Add the sliced mushrooms and cook for about 8 minutes until they soften and release their juices, allowing most juices to evaporate.
  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 cook for 1-2 minutes while stirring, until the rice edges look translucent but not burned.
  3. Add the liquids: Pour in the dry white wine and soy sauce. Stir well and cook for about 2 minutes until the alcohol aroma dissipates and the wine almost evaporates. Then add the vegetable broth and stir to combine.
  4. Cook the risotto: Seal the pressure cooker lid and set to cook on low pressure for 5 minutes. Once finished, release the pressure manually according to your device’s instructions. If the risotto appears too soupy, remove a ladle or two of liquid to improve texture.
  5. Make the risotto creamy: Open the lid and switch to sauté mode. Cook for an additional 1-2 minutes while stirring constantly to thicken the risotto to a creamy consistency. Add the grated Parmesan cheese and cold butter, lightly stir once or twice but do not fully incorporate yet.
  6. Rest and finish: Close the lid loosely without sealing and let the risotto rest for 2 minutes. Then stir in the finely minced parsley well. Serve immediately with extra Parmesan cheese on the side.

Notes

  • Use either vegetable or chicken broth based on preference.
  • Brown button mushrooms are ideal, but white mushrooms or a mushroom mix work well.
  • If avoiding alcohol, substitute extra broth instead of wine; flavor will be slightly different but still tasty.
  • Arborio rice is recommended for best risotto texture; substitute short grain rice if unavailable, but adjust cooking time accordingly.
  • Soy sauce adds umami depth but can be omitted if unavailable.
  • Cook mushrooms thoroughly until their liquid evaporates for concentrated flavor.
  • Do not let the rice burn while sautéing to avoid crunchy texture.
  • If risotto is too soupy after pressure cooking, drain excess liquid by ladling some out.
  • Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay for best flavor.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 3 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 15 mg

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