Instant Pot Mushroom Risotto

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This Instant Pot mushroom risotto is a contemporary take on a classic Italian favourite, delivering a rich and velvety texture without the constant stirring. By using the sauté and pressure cook functions of an electric pressure cooker, you can achieve a sophisticated, restaurant-quality meal in under half an hour. The combination of earthy wild mushrooms and fragrant white wine creates a deep flavour profile that is both comforting and naturally nutritious.

As a high-protein vegetarian option, this dish is ideal for a satisfying midweek dinner or a relaxed weekend lunch. The use of carnaroli or arborio rice ensures the perfect amount of starch is released, resulting in a beautifully creamy consistency. Serve it simply with a generous dusting of finely grated Parmesan and fresh parsley to highlight the savoury notes of the mushrooms.

Ingredients for Instant Pot Mushroom Risotto

2 matskedar extra jungfruolivolja
450g wild mushrooms, trimmed, sliced
Koshersalt, nymalen peppar
1 medelstor lök, hackad
475ml carnaroli or arborio rice
120ml white wine
4 1/2 cups vegetable or chicken stock
Chopped parsley and finely grated Parmesan (for serving)
An electric pressure cooker or Instant Pot

How to make Instant Pot Mushroom Risotto

Set Instant Pot on medium heat or "Sauté" and pour oil into cooker insert. Add mushrooms and cook until any moisture they've released is evaporated and they start to brown, about 10 minutes; season with salt and pepper. Add onion, stir to combine, and cook until translucent, about 8 minutes. Add rice and stir until chalky white, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in stock. Lock on lid, making sure steam-release valve is in the proper sealed position. Select “Manual” and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).

As soon as the time has elapsed, turn off cooker, “Quick Release” the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.

Divide risotto among bowls. Top with parsley and Parmesan and serve.

Ansvarsfriskrivning

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