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Instant Pot Mushroom Risotto

Instant Mushroom Risotto

  • Author: Rosalynn Daniels
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x



1tbs Extra Virgin Olive Oil

3 Shallots or 1 white onion (diced)

1pint Shitake Mushrooms

2 Garlic Cloves (minced)

2tsp Salt

1tsp Black Pepper

1/2c Dry White Wine

2c Short Grained Rice

5c Vegetable Broth

1c Parmesan (shredded) 

2tbs Salted Butter


Take the lid off of your instant pot and turn on the saute mode. Add olive oil, shallots, and mushrooms to your pot and saute until shallots become translucent and your mushrooms begin to sweat.

Stir in garlic and seasoning. Constantly stirring for about 2 minutes.

Pour in your white wine and continue to stir until the wine smell goes away, about one minute.

Before adding in your rice, taste one of the mushrooms to make sure that it is seasoned to taste. It is ok for it to be a little too salty because you will be adding broth to the pot.

Stir in your vegetable broth. Make sure the rice is fully submerged under the broth.

Place the lid back onto your instant pot and secure it close. Make sure the vent is sealed.

Cook at high pressure using either the “manual” or “pressure cook” function for 6 minutes.

Once the cooking is complete, turn off the “keep warm” function and use the natural release for 5 minutes. If the steam does not naturally release, the safely turn sealing to venting.

Carefully take off lid to your instant pot. Stir in parmesan cheese and butter.

Eat while warm and garnish with more parmesan and parsley.