Go Back
To make this tasty dish, gather these key ingredients: - 1 ½ cups Arborio rice - 4 cups vegetable broth - 2 tablespoons olive oil - 1 onion, finely chopped - 3 cloves garlic, minced - 2 cups mixed mushrooms (such as cremini, shiitake, and portobello), sliced - 1 cup heavy cream - ½ cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish)

- Instant Pot Creamy Mushroom Risotto

Create a restaurant-quality meal at home with Instant Pot Creamy Mushroom Risotto! This easy and delicious recipe features Arborio rice, rich mushrooms, and the perfect blend of cream and cheese for a dreamy texture. Impress your family and friends with this satisfying dish that's ready in just 30 minutes. Dive into the recipe now and elevate your cooking game. Click through for step-by-step instructions and tips!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups Arborio rice

4 cups vegetable broth

2 tablespoons olive oil

1 onion, finely chopped

3 cloves garlic, minced

2 cups mixed mushrooms (such as cremini, shiitake, and portobello), sliced

1 cup heavy cream

½ cup grated Parmesan cheese

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Set your Instant Pot to the Sauté function. Add the olive oil and let it heat up for a minute.

    Add the chopped onion and garlic to the pot, sautéing until the onion is translucent, about 3-4 minutes.

      Stir in the sliced mushrooms and sauté until they soften and release their moisture, about 5 minutes.

        Add the Arborio rice to the pot, stirring well to coat it in the oil and cook for 1-2 minutes until slightly toasted.

          Pour in the vegetable broth and season with salt and pepper. Stir to combine, making sure no rice is sticking to the bottom.

            Close the lid of the Instant Pot, setting the steam release valve to Sealing. Select Manual and set the timer for 6 minutes.

              Once cooking is finished, allow a natural pressure release for 5 minutes before carefully turning the valve to Venting to release any remaining pressure.

                Open the lid and add the heavy cream and grated Parmesan cheese. Stir well to achieve a creamy consistency. Adjust the seasoning with salt and pepper if needed.

                  Let the risotto sit for a couple of minutes, allowing it to thicken slightly.

                    Serve hot, garnished with fresh parsley on top.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4