Instant Pot Mushroom Risotto. A classic made in the pressure cooker and loaded with butter, onions, spices, baby belly mushrooms, garlic, Arborio rice, a splash of wine, vegetable broth, baby spinach, peas, three kinds of cheese: asiago, romano, and parmesan, and fresh lemon juice/zest! A decadent vegetarian main or a creamy side dish to your favorite protein! showmetheyummy.com #instantpot #mushroom #risotto #glutenfree #vegetarian
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Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto. A classic made in the pressure cooker and loaded with butter, onions, spices, baby belly mushrooms, garlic, Arborio rice, a splash of wine, vegetable broth, baby spinach, peas, three kinds of cheese: asiago, romano, and parmesan, and fresh lemon juice/zest! A decadent vegetarian main or a creamy side dish to your favorite protein!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Dish
Cuisine: American
Keyword: Instant Pot Mushroom Risotto
Servings: 6 people
Calories: 492kcal

Ingredients

  • 4 tablespoons unsalted butter divided
  • 1/2  large yellow onion diced
  • 1 teaspoon  salt plus more to taste
  • 1/2  teaspoon  black pepper
  • 1/2 teaspoon red pepper flakes more or less to taste
  • 2 (8 oz) package baby bella mushrooms thinly sliced
  • large cloves garlic minced
  • cups  Arborio rice
  • 1/4 cup white wine I love pinot grigio
  • cups  vegetable broth
  • cups  baby spinach
  • 1/2 cup peas
  • 1 cup shaved asiago, romano, parmesan blend
  • zest of 1 lemon
  • juice of 1/2 lemon

Instructions

  • Press sauté button on the Instant Pot.
  • Once the Instant Pot reads “hot” add in 2 tablespoons butter.
  • Allow butter to melt.
  • Add in onion, salt, pepper, and red pepper flakes.
  • Cook for 3 minutes to soften the onions, stirring occasionally.
  • Add in mushrooms, garlic, and rice and cook for 2 minutes, stirring often.
  • Press cancel on the Instant Pot.
  • Deglaze with wine, then stir in veggie broth.
  • Cover and lock lid (ensure steam releasing handle is pointing to “sealing”).
  • Cook using the manual (or pressure cook) button (set to high pressure) and adjust timer on the Instant Pot to 5 minutes.*
  • The Instant Pot will beep when it's finished.
  • Flip the valve to "venting" for a quick release.
  • Give the mixture a stir, then add in remaining 2 tablespoons butter, baby spinach, peas, cheeses, lemon zest, and lemon juice.
  • Taste and re-season, if necessary and enjoy!

Video

Notes

Nutritional information is for 1 out of 6 servings. That being said, this recipe can serve more or less depending on what else you're serving with it. 

Nutrition

Calories: 492kcal | Carbohydrates: 75g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 1277mg | Potassium: 924mg | Fiber: 5g | Sugar: 4g | Vitamin A: 8015IU | Vitamin C: 28.5mg | Calcium: 290mg | Iron: 6.2mg