A close-up view of the finished recipe served in a bowl.
Print Recipe

Instant Pot Mushroom Risotto

Creating this classic Italian dish doesn't get much easier than this. Try our Instant Pot mushroom risotto. It's rich, creamy, and ready in half an hour!
Prep Time10 mins
Cook Time15 mins
Come to Pressure/Natural Release10 mins
Total Time35 mins
Course: Side, Side Dish, Sides
Cuisine: American, Italian Inspired
Keyword: Instant Pot mushroom risotto, Instant Pot recipes, mushroom recipes, mushroom risotto, Pressure cooker recipes, rice recipes, risotto recipes
Servings: 8 Servings
Calories: 302kcal
Author: Berly's Kitchen



  • 2 Tablespoons Unsalted Butter
  • 1 Cup White Onion (diced)
  • 2 Cloves Garlic (minced or jarred garlic about two ((2)) teaspoons)
  • 1 Tablespoon Italian Herbs (fresh, chopped)
  • 2 Cups Mushrooms (fresh, diced)
  • 1/2 Cup White Wine (or broth)
  • 2 Cups Arborio Rice
  • 4 Cups Chicken Broth (or vegetable broth)
  • 1 Cup Frozen Peas
  • 1 Cup Parmesan Cheese (shredded, by volume)


  • Turn on the Instant Pot using the “Saute” function. Allow the liner to get hot, then add the butter, mushrooms, and onions. Cook until the onions are soft and translucent, and the mushrooms begin to soften (about 5 minutes). Next, add the garlic and fresh herbs. Cook for an additional 30 seconds to 1 minutes.
  • Add the rice, and stir continuously for 4-5 minutes to toast.
  • Pour in the white wine to deglaze the liner. Use a wooden spoon to scrape any bits of rice off the bottom of the pan. Turn off the Instant Pot.
  • Add the broth and frozen peas, stir the rice and broth (make sure there is no rice stuck to the bottom of the pan), then close the lid. Use the manual/pressure cook button and adjust the time to 5 minutes.
  • After the time is up, allow the pressure to release naturally for at least 5 minutes before opening the valve to release any remaining pressure.
  • Open the lid and add the Parmesan cheese. Stir to combine and until cheese is completely melted. Serve hot!


The calories listed are an approximation based on the ingredients and a serving size of one (1) cup of risotto. Actual calories will vary. The dish can be stored in your fridge, in a sealed container, for up to three (3) days.


Serving: 1Cup | Calories: 302kcal | Carbohydrates: 47g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 660mg | Potassium: 312mg | Fiber: 3g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 17.7mg | Calcium: 178mg | Iron: 3.2mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!