Creamy Instant Pot Mushroom Risotto

For years I avoided making risotto at home because traditional stove-top risotto demands constant stirring. The Instant Pot changes that: it produces a velvety risotto with very little effort. I’ve tried baked and stovetop versions, but the pressure-cooked method is the fastest while still delivering great texture and flavor.

This mushroom risotto combines sautéed leeks, garlic and mixed mushrooms with arborio rice, white wine and vegetable stock. A finishing touch of butter, lemon and parmesan brings brightness and richness. It’s also easy to make dairy-free by swapping the butter for oil and omitting the cheese.

Table of contents

• Why you’ll love this recipe
• Recipe ingredients
• How to make Instant Pot risotto
• Recipe FAQs
• Recipe notes
• More risotto recipes

Why you’ll love this recipe:

• Creamy, reliable risotto with no constant stirring thanks to the Instant Pot.
• Quick and approachable: about 30 minutes from start to finish.
• Naturally gluten-free; can be made dairy-free or vegan with simple swaps.
• Highly customizable—add your favorite vegetables or proteins.

Recipe ingredients

• Arborio rice — short-grain Italian rice that releases starch and creates a creamy texture.
• Butter and parmesan — butter adds silkiness and parmesan brings umami; omit for dairy-free or use dairy-free alternatives.
• Mushrooms — a mix of cremini, shiitake and portobello works well, but use any variety you prefer. About 1 lb (16 ounces) total.
• Leek and garlic — aromatics that build flavor. White or yellow onion may be substituted for the leek.
• Dry white wine — adds depth; use a dry, drinkable wine such as Sauvignon Blanc. Optional if you avoid alcohol.
• Vegetable stock — homemade or store-bought; it provides the cooking liquid and flavor base.
• Lemon and thyme — optional, but they brighten and balance the richness of the dish.

How to make Instant Pot risotto

Making risotto in the Instant Pot simplifies the process: sautée the aromatics and mushrooms first, deglaze with wine, add rice and stock, then pressure cook. Finish by stirring in butter, lemon and parmesan for a creamy, bright result.

Pro tip: If you don’t have mixed mushrooms, use any single variety you like, or substitute cooked vegetables added after cooking.

1. Sauté: Select the Sauté function and heat 1 tablespoon butter (or oil). Add the sliced leek, mushrooms and minced garlic. Cook until the mushrooms brown and their liquid evaporates, about 3–4 minutes.
2. Deglaze and toast: Add 1/2 cup dry white wine and reduce until only a few tablespoons remain (2–3 minutes). Stir in 1 cup arborio rice and toast for 1 minute, then turn off Sauté.
3. Pressure cook: Add 2½ cups vegetable stock, 2 sprigs fresh thyme (or 1 teaspoon dried) and 1/2 teaspoon salt. Lock the lid, set the vent to Sealing, and Pressure Cook on High for 8 minutes. Quick-release the pressure and remove the lid.
4. Finish: Remove the thyme sprigs. If the rice needs a touch more cooking, stir in 1/4–1/2 cup additional stock and simmer uncovered until absorbed. Stir in the remaining 1 tablespoon butter, 1/4 cup freshly grated parmesan, 1 tablespoon lemon zest and 1 tablespoon lemon juice. Season with freshly ground black pepper and more salt to taste. Serve immediately.

Recipe FAQs

Recipe notes

• Variations: Swap mushrooms for cooked vegetables or add cooked protein such as roasted chicken or shrimp after cooking.
• Bright finish: A squeeze of lemon and a little zest at the end lift the flavors and cut through the richness.
• Dairy-free option: Use olive oil in place of butter and omit the parmesan to make the risotto vegan and dairy-free.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of stock or water to restore creaminess.