Made Better With Butter

Recipes / Instant Pot · Weeknight

Instant Pot Mushroom Risotto

Risotto without the stirring — three times the mushrooms (baby bella and shiitake), triple the butter, and a little Aleppo pepper.

Prep
15 min
Cook
About 35 min, including pressure release
Serves
4 servings
Jump to the recipe
Creamy mushroom risotto in an Instant Pot, with sliced baby bella and shiitake mushrooms and a spatula

What we changed

Changes from the Spend With Pennies original. Where it came from

  • Three times the mushrooms. 24 oz instead of 8 — two-thirds baby bella, one-third shiitake.
  • Triple the butter. 3 tbsp stirred in at the end instead of 1.
  • A little Aleppo pepper. 1 tsp for gentle warmth, not heat.
  • Parmigiano-Reggiano. The real thing, grated fresh.

We love this risotto. The Instant Pot does the stirring, so it’s a weeknight dish instead of a weekend one.

Spend With Pennies’ version is a great base. We treat the mushrooms as the main event rather than a garnish: three times as many, with shiitake mixed into the baby bellas. Then the usual — more butter, real Parmigiano-Reggiano, and a pinch of Aleppo pepper for warmth.

Another batch of mushroom risotto in the Instant Pot, flecked with black pepper and herbs
Creamy straight out of the pot. It firms up as it sits.

Make it

Makes 4 servings

Ingredients

  1. Set the Instant Pot to sauté and heat the oil. Add the onion and all the mushrooms and cook until the mushrooms have given up their liquid and softened. With three times the mushrooms this takes longer than you'd expect; let the pot work.
  2. Add the rice and stir for 2–3 minutes to toast it. Pour in the wine and scrape up anything stuck to the bottom.
  3. Stir in the broth, garlic, thyme, Aleppo pepper, salt and pepper. Lock the lid, set the valve to sealing, and cook on high pressure for 5 minutes.
  4. Let the pressure release naturally for 10 minutes, then release the rest and open the lid.
  5. Stir in the butter and most of the Parmigiano. Serve with the rest grated over the top.

Good to know

  • Save some broth for leftovers. The rice keeps soaking up liquid in the fridge; loosen it with a splash of warm broth when you reheat.
  • Written for a 6-quart Instant Pot.