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top view of plated Instant Pot Mushroom Risotto with a spoon

Instant Pot Mushroom Risotto

Prep Time: 5 minutes
Cook Time: 15 minutes
Bring to full pressure: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 371kcal
Author: Holly Nilsson
Instant Pot Mushroom Risotto is an easy & delicious one-pot side dish or entree!


  • 1 Tablespoon olive oil
  • 1 Tablespoon unsalted butter
  • 8 ounces shiitake mushrooms sliced thin
  • 1 shallot diced
  • 1 cup arborio rice
  • 2 cloves garlic minced (about 2 teaspoons)
  • 1 teaspoon kosher salt
  • ¼ cup dry white wine optional
  • 2 cups chicken stock
  • ½ cup grated parmesan cheese
  • 1 Tablespoon lemon juice
  • fresh sage or herbs of your choice for garnish


  • Set Instant Pot to Saute. Add olive oil, butter, and mushrooms. Cook for 5-7 minutes, or until the mushrooms turn golden brown.
  • Add shallots and cook for 2-3 minutes, until shallots become translucent. Add arborio rice, garlic, and kosher salt. Cook for 1-2 minutes longer.
  • Deglaze the bottom of the instant pot with the white wine (optional) and/or chicken stock. Scrape the bottom using a wooden spoon, making sure any bits are removed. Secure the lid and cook at high pressure for 5 minutes.
  • Once the Instant Pot has finished cooking, release the steam manually until completely released. Remove lid carefully and stir in the parmesan and lemon juice.
  • Serve warm, with some fresh parmesan, freshly ground black pepper and any herbs and seasonings as desired.


Calories: 371kcal | Carbohydrates: 50g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 977mg | Potassium: 394mg | Fiber: 3g | Sugar: 4g | Vitamin A: 200IU | Vitamin C: 3mg | Calcium: 153mg | Iron: 3mg