Go Back
+ servings

Creamy Mushroom and Parmesan Instant Pot Risotto

This Creamy Instant Pot Risotto is so creamy and delicious without all the consistent stirring. The Pressure Cooker makes some amazing risotto and it’s so easy.
Course Side Dish
Cuisine Italian
Keyword instant pot risotto
Prep Time 10 minutes
Cook Time 6 minutes
rise to pressure 10 minutes
Total Time 26 minutes
Servings 4 people
Calories 553kcal
Author Tanya


  • 4 tbsp butter
  • 1 onion chopped
  • 8 oz mushrooms chopped
  • 1 Tbsp minced garlic
  • 2 cups Arborio rice
  • 4 cups chicken broth
  • ½ tsp salt
  • ½ cup grated parmesan
  • 1 Tbsp fresh lemon juice
  • Fresh parsley for garnish
  • Fresh cracked black pepper


  • Select “Sauté” on your pressure cooker. Once the display reads “HOT” add butter and melt. Add onions, mushrooms, and garlic and stir until softened, around 8-10 minutes. Add rice and stir until rice is coated.
  • Add chicken broth and salt. Press “Cancel” on the Pressure Cooker. Cover the Pressure Cooker with the lid, ensuring that the valve is set to “Seal”. Cook on High pressure for 6 minutes.
  • Once the 6 minute cook time is complete, quick release the pressure by moving the valve to “Vent”
  • Once all the pressure is released, open the lid and stir the risotto. Add Parmesan cheese and lemon juice and stir. Top with parsley and fresh cracked black pepper. Enjoy :)



Calories: 553kcal | Carbohydrates: 86g | Protein: 15g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 1449mg | Potassium: 500mg | Fiber: 4g | Sugar: 3g | Vitamin A: 465IU | Vitamin C: 22.3mg | Calcium: 169mg | Iron: 5.1mg