The best Instant Pot Mushroom Risotto — an easy, creamy, restaurant-quality risotto made in your electric pressure cooker. Sautéed mushrooms, garlic, a savory French onion seasoning, and freshly grated Parmesan create a rich, comforting risotto with minimal effort.
Risotto is a beloved Italian classic: creamy, comforting, and full of flavor. Traditional risotto requires slow stirring and gradual addition of broth, which builds the silky texture we love. The Instant Pot changes the game by delivering that same creamy finish with far less hands-on time. This Instant Pot Mushroom Risotto keeps the essence of traditional risotto while saving you time in the kitchen.
I enjoy experimenting with seasonal variations like Butternut Squash Risotto in the fall or Cilantro Lime Pesto Risotto to pair with Mexican-inspired meals. Those versions still follow the same basic idea: great ingredients, short active prep, and a luscious final result. With the pressure cooker method, you can have high-quality risotto on busy weeknights without standing at the stove.
How to make Instant Pot Mushroom Risotto
Start by using the sauté function on your Instant Pot or another electric pressure cooker. Melt butter, then add diced onion, sliced baby bella mushrooms, minced garlic and a savory French onion seasoning. Sauté until the vegetables are softened and fragrant, about 4–5 minutes.
Add arborio rice and toast it briefly in the pot for 2–3 minutes so the grains pick up the buttery flavor. Deglaze the pot by adding Worcestershire sauce and vegetable broth, scraping any browned bits from the bottom to prevent a burn notice.
Lock the lid in place and set the valve to sealing. Switch to high pressure and cook for 6 minutes. When the cook time ends, let the pressure naturally release for 10 minutes, then carefully release any remaining pressure and open the lid. Stir in freshly grated Parmesan cheese until the risotto becomes creamy. Serve immediately for the best texture.
Is risotto gluten free?
Yes. Arborio rice is naturally gluten free, so plain risotto is gluten free by default. The only ingredient to watch is any pre-made seasoning or dip mix you add. If you use a homemade French onion seasoning or a certified gluten-free store blend, the recipe remains gluten free.
Is it vegetarian?
This mushroom risotto can be vegetarian. Use vegetable broth and a French onion seasoning that does not include beef bouillon. If your seasoning contains meat-based bouillon, substitute a vegetarian seasoning or use the simple spice mix provided below to keep the recipe vegetarian-friendly.
Make it without French onion dip mix
Yes — a quick homemade substitute provides the same savory onion flavor and makes the dish both vegetarian and gluten free. Combine the following:
- 1 tablespoon dried minced onions
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Stir these spices together and use 2 tablespoons in place of a store-bought French onion mix.
Can I make risotto without wine?
Absolutely. Traditional risotto often uses white wine to add acidity and depth, but this Instant Pot version skips wine entirely and still delivers excellent flavor. The Worcestershire sauce and broth provide enough complexity so the wine is optional.
More Instant Pot recipes
If you enjoy this Instant Pot risotto, try other easy pressure-cooker meals that deliver big flavor with minimal fuss:
- Instant Pot BBQ Chicken
- Easy Instant Pot Beef Ragu
- Instant Pot Beef Stroganoff
- Instant Pot Chicken Lentil Tikka Masala
- Easy Instant Pot French Onion Pot Roast
Instant Pot Mushroom Risotto
4 people
Ingredients
- 1/4 cup butter
- 1 cup onion, diced
- 16 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp French onion dip mix (or substitute spice mix listed below)
- 2 cups arborio rice
- 2 tbsp Worcestershire sauce
- 4 cups vegetable broth
- 1/2 cup Parmesan cheese, grated
Instructions
- Set the Instant Pot to Sauté on the normal/standard setting. When the display reads “hot,” add the butter.
- Add the diced onion, sliced mushrooms, minced garlic, and the French onion seasoning. Sauté for 4–5 minutes until vegetables are softened and fragrant.
- Add the arborio rice and stir, toasting the grains for 2–3 minutes so they become glossy and slightly translucent at the edges.
- Turn the Instant Pot off the sauté function or press Keep Warm/Cancel. Stir in the Worcestershire sauce and vegetable broth, making sure to scrape any browned bits from the bottom.
- Secure the lid and set the steam release to sealing. Select Manual (High Pressure) and set the timer to 6 minutes.
- When the cook time finishes, allow a natural pressure release for 10 minutes. After 10 minutes, carefully release any remaining pressure and open the lid.
- Stir in the grated Parmesan cheese until the risotto becomes creamy. Taste and adjust seasoning as needed. Serve immediately.
Notes
Substitution for French Onion Dip Mix (makes the recipe vegetarian and gluten free):
- 1 tbsp dried minced onions
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Stir these spices together and use 2 tablespoons as a substitute for store-bought French onion mix.
Nutrition Facts (per serving)
Calories: 579 kcal
Carbohydrates: 95 g
Protein: 14 g
Fat: 15 g (Saturated Fat: 9 g)
Sodium: 1776 mg
Fiber: 4 g
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