Cook this Easy Delizioso Instant Pot Mushroom Risotto Recipe (Pressure Cooker Risotto). Creamy cheesy risotto with umami mushrooms mixed in al dente arborio rice. The luxurious mouthful sensation is soo comforting & satisfying!

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Tried the Recipe? Rate it here 4.97 from 29 votes

Jacky & I jumped on the opportunity to party a little at a local Italian street festa celebrating Italian culture. We’re overwhelmed with all the lovely people, the loud music, the amazing food, and the passionate dancing. What jumped out at us the most was the deep inspiration from Italian’s love for family, love for food, and love for life. These are the very things we hold dear to our hearts! Balla come se nessuno stesse guardando,

ama come se nessuno ti avesse mai ferito,

canta come se nessuno stesse ascoltando,

vivi come se il paradiso fosse sulla terra Dance like there’s nobody watching,

Love like you’ll never be hurt,

Sing like there’s nobody listening,

And live like it’s heaven on earth Enjoy a little taste of Italy with our Delizioso Instant Pot Mushroom Risotto Recipe!

You’ll Enjoy Instant Pot Mushroom Risotto Because: No need to tend the pot with careful continuous stirring!!

Elegant & luxurious Italian dish that is easy to make from home with the help of a Pressure Cooker

The rich & creamy mouthfeel is so satisfying & comforting to eat

Easy to accomplish evenly cooked risotto with consistent results

The 3-mushrooms combination brings multiple umami earthy flavors & a variety of mouthfeel and textures

Ingredients for Instant Pot Mushroom Risotto Recipe 2 cups (400g) arborio rice

3 tablespoons (45ml) olive oil , divided

4 tablespoons (57g) unsalted butter, divided

4 cups (1000ml) stock (1 cup (250ml) mushroom soaking liquid + 3 cups (750ml) unsalted chicken stock)

3 (22g) dried shiitake mushrooms, rehydrated & sliced

12 -16 (600g – 650g) large cremini mushrooms, sliced

100 grams oyster mushrooms, sliced

1 (163g) small onion, finely diced

Optional: 1 (27g) small shallot, finely diced

1 (27g) small shallot, finely diced 4 (15g) garlic cloves, minced

¾ cup (188ml) dry white wine or dry sherry wine

20 grams Parmesan cheese, finely grated

3 tablespoons (45ml) regular soy sauce

Kosher salt & ground black pepper to taste

Garnish with chopped parsley

Step-by-Step Guide: Instant Pot Mushroom Risotto Preparation Prepare the ingredients as listed.

Step 1

Rehydrate Dried Shiitake Mushrooms In a 2-cups (500ml) glass measuring cup, submerge 3 (22g) dried shiitake mushrooms into 400ml warm water for 20 – 30 minutes. Place something on top to prevent the mushrooms from floating. After 30 minutes, squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms. Set the mushroom soaking liquid aside as you will need it later.

Step 2

Prepare Pressure Cooker Heat up your pressure cooker over medium high heat. Instant Pot: press “Sauté” button, then “Adjust” button once to Sauté More function ( press “Sauté” button, then “Adjust” button once to Sauté More function ( Instant Pot Duo Plus 60 : Press “Saute” button twice) Ensure your pot is as hot as it can be. Instant Pot: wait until indicator says HOT.

Step 3

Sauté Mushrooms Pour 2 tbsp (30ml) olive oil and 2 tbsp (29g) unsalted butter in the pressure cooker. Ensure to coat oil over whole bottom of the pot. Add in sliced cremini mushrooms and oyster mushrooms. Stir to evenly coat the mushrooms with butter. Mushrooms will start to release their moisture. At the 8-minutes mark, drain some of the moisture to speed up the process. Let the moisture evaporate completely, then season with 2 tbsp (30ml) regular soy sauce and stir occasionally until mushrooms are slightly crisped and browned. *Pro Tip: This step will take roughly 17 – 22 mins (~12 mins on stovetop), but it will greatly enhance the flavor of the risotto.

Step 4

Prep Ingredients While the mushroom slices are sauteing, prep the remaining ingredients accordingly.

Step 5

Combine Stock to Create Mushroom Chicken Stock While the mushroom slices are sauteing, combine 1 tbsp (15ml) regular soy sauce, 3 cups (750ml) unsalted chicken stock, and 1 cup (250ml) of the mushroom soaking liquid together in a glass measuring cup.

Step 6

Sauté Onions & Garlic Add diced onions & shallots, then saute until soften and fragrant (~1 minute). Add in minced garlic, then saute until fragrant (~30 seconds). Move everything to one side of the pot to create room for the oil and rice.

Step 7

Add Rice and Season Add 1 tbsp (15ml) olive oil & another 2 tbsp (29g) unsalted butter to the empty half of the pot. Add 2 cups (400g) arborio rice in the oil. Stir until the rice is evenly coated with the oil. Mix everything together and continue to stir. After 2 – 3 minutes, the edges of the Arborio rice should become translucent, while the center remains white. Add sliced shiitake mushrooms and mix well with the rice.

Step 8

Deglaze Pour in ¾ cup (188ml) dry white wine, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.

Step 9

Pressure Cook Risotto Pour 4 cups (1L) mushroom chicken stock in the pressure cooker. *Pro Tip 1: Now is a good time to make sure no rice or onion pieces stick to the sides of the pot. Close lid and pressure cook at Pressure Cooking Method: High Pressure for 5 minutes, then Quick Release Open the lid carefully. *Pro Tip 2 – For Softer Risotto: The above cooking time will produce al-dente risotto. So, if you prefer softer risotto, add an extra minute or two to the cooking time. Optional Fancy Step

Warm Plates Warm serving plates in the oven (we warm our plates in a 200°F toaster oven), this helps ensure the best risotto consistency when served.

Step 10

Reduce Risotto Your pressure cooked risotto should look runny (as shown in photo below). Stir to combine with a silicone spatula to form a creamy and smooth consistency. *Pro Tip: If it is too runny for your taste, stir and cook for another few minutes over medium heat (Instant Pot: press Sauté button). Add in 20g Parmesan cheese. Mix well. Taste and season with kosher salt and black pepper.

Step 11

Serve Instant Pot Mushroom Risotto Garnish with freshly chopped parsley + more shaved Parmesan cheese. Instant Pot Mushroom Risotto is best served immediately. Give yourself a pat on the back on making homemade Risotto!! 😀 *Pro Tip: Take a bite and give an “Italian Chef Kiss” with your fingertips and say Delizioso Risotto. buon appetito!

Instant Pot Mushroom Risotto Easy Delizioso Instant Pot Mushroom Risotto Recipe (Pressure Cooker Mushroom Risotto). Luxurious, comforting risotto with umami mushrooms mixed in al dente arborio rice. 4.97 from 29 votes Total: 1 hour 20 minutes Servings: 6 Calories: 459 kcal Author: Amy + Jacky Print Ingredients 2 cups (400g) arborio rice 2 cups (400g) arborio rice

3 tablespoons (45ml) olive oil , divided 3 tablespoons (45ml) olive oil , divided

4 tablespoons (57g) unsalted butter , divided 4 tablespoons (57g) unsalted butter , divided

4 cups (1000 ml) stock (1 cup (250ml) mushroom soaking liquid + 3 cups (750ml) unsalted chicken stock) 4 cups (1000 ml) stock (1 cup (250ml) mushroom soaking liquid + 3 cups (750ml) unsalted chicken stock)

3 (22g) dried shiitake mushrooms , rehydrated and sliced 3 (22g) dried shiitake mushrooms , rehydrated and sliced

12 -16 (600g - 650g) large cremini mushrooms , sliced 12 -16 (600g - 650g) large cremini mushrooms , sliced

100 grams oyster mushrooms , sliced 100 grams oyster mushrooms , sliced

1 (163g) small onion , finely diced 1 (163g) small onion , finely diced

1 (27g) small shallot , finely diced 1 (27g) small shallot , finely diced

4 (15g) garlic cloves , minced 4 (15g) garlic cloves , minced

¾ cup (188ml) dry white wine or dry sherry wine ¾ cup (188ml) dry white wine or dry sherry wine

20 grams Parmesan cheese , finely grated 20 grams Parmesan cheese , finely grated

3 tablespoons (45ml) regular soy sauce , divided 3 tablespoons (45ml) regular soy sauce , divided

Kosher salt & ground black pepper to taste Kosher salt & ground black pepper to taste

Garnish with parsley Garnish with parsley Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide Instructions Rehydrate Dried Shiitake Mushrooms: In a 2-cups (500ml) glass measuring cup, submerge 3 (22g) dried shiitake mushrooms into 400ml warm water for 20 - 30 minutes. Place something on top to prevent the mushrooms from floating. After 30 minutes, squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms. Set the mushroom soaking liquid aside as you will need it later.

Prepare Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button, then Adjust button once to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT).

Sauté Mushrooms: Pour 2 tbsp (30ml) olive oil and 2 tbsp (29g) unsalted butter in the pressure cooker. Ensure to coat oil over whole bottom of the pot. Add in sliced cremini mushrooms and oyster mushrooms. Stir to evenly coat the mushrooms with butter. Mushrooms will start to release their moisture. At the 8-minutes mark, drain some of the moisture to speed up the process. Let the moisture evaporate completely then season with 2 tbsp (30ml) regular soy sauce and stir occasionally until mushrooms are slightly crisped and browned. This step will take roughly 17 – 22 mins (about 12 mins on stovetop), but it will greatly enhance the flavor of the risotto.

Prep Ingredients: While the mushroom slices are sauteing, prep the remaining ingredients accordingly.

Combine Stock to Create Mushroom Chicken Stock: While the mushroom slices are sauteing, combine 1 tbsp (15ml) regular soy sauce, 3 cups (750ml) unsalted chicken stock, and 1 cup (250ml) of the mushroom soaking liquid together in a glass measuring cup.

Sauté Onions & Garlic: Add diced onions & shallots, then saute until soften and fragrant (~1 minute). Add in minced garlic, then saute until fragrant (~30 seconds). Move everything to one side of the pot to create room for the oil and rice.

Add Rice and Season: Add 1 tbsp (15ml) olive oil & another 2 tbsp (29g) unsalted butter to the empty half of the pot. Add 2 cups (400g) arborio rice in the oil. Stir until the rice is evenly coated with the oil. Mix everything together and continue to stir. After 2 – 3 minutes, the edges of the arborio rice should become translucent, while the center remains white. Add sliced shiitake mushrooms and mix well with the rice.

Deglaze: Pour in ¾ cup (188ml) dry white wine, fully deglaze the bottom of the pot with a wooden spoon. Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.

Pressure Cook Risotto: Pour 4 cups (1L) mushroom chicken stock in the pressure cooker. Now is a good time to make sure no rice or onion pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.

For Softer Risotto: The above cooking time will produce al-dente risotto, so if you prefer softer risotto, add an extra minute or two to the cooking time. Pour 4 cups (1L) mushroom chicken stock in the pressure cooker. Now is a good time to make sure no rice or onion pieces stick to the sides of the pot. Close lid and pressure cook at High Pressure for 5 minutes + Quick Release. Open the lid carefully.

Optional Fancy Step - Warm Plates: Warm serving plates in the oven (we warm our plates in a 200°F toaster oven), this helps ensure the best risotto consistency when served.

Reduce Risotto: Your pressure cooked risotto should look runny. Stir to combine with a silicone spatula to form a creamy and smooth consistency. If it is too runny, stir and cook for another few minutes over medium heat (Instant Pot: press Sauté button). Add in 20g Parmesan cheese. Mix well. Taste and season with kosher salt and black pepper.

Serve: Garnish with freshly chopped parsley. Serve immediately with more Parmesan cheese. Take a bite and blow an “Italian Chef Kiss” with your fingertips and say Delizioso Risotto! ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Recipe Notes: *Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ? Nutrition Information: Calories: 459 kcal (23%) Carbohydrates: 60 g (20%) Protein: 11 g (22%) Fat: 16 g (25%) Saturated Fat: 6 g (38%) Cholesterol: 22 mg (7%) Sodium: 617 mg (27%) Potassium: 369 mg (11%) Fiber: 2 g (8%) Sugar: 2 g (2%) Vitamin A: 260 IU (5%) Vitamin C: 2.3 mg (3%) Calcium: 63 mg (6%) Iron: 3.9 mg (22%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

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