Instant Pot Mushroom and Arborio Rice Risotto

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy mushrooms and creamy arborio rice come together quickly in the Instant Pot for a luscious risotto without the constant stirring. This Italian-inspired rice and grain recipe (vegetarian), ready in about 30 minutes, pairs arborio rice, cremini mushrooms, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 2 finely chopped shallots and 3 minced garlic cloves, sautéing for 3 minutes until softened and fragrant.
  2. Step 2: Add 8 oz sliced cremini mushrooms and cook for 5 minutes until they release moisture and start to brown. Stir in 1 1/2 cups arborio rice, toasting it for 2 minutes until opaque.
  3. Step 3: Pour in 1/2 cup dry white wine, stirring constantly until mostly absorbed. Add 4 cups warm vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves.
  4. Step 4: Seal the Instant Pot lid and cook on high pressure for 6 minutes. When done, perform a quick release of the pressure.
  5. Step 5: Open the lid, stir in 3 tbsp unsalted butter and 1/2 cup grated Parmesan cheese until melted and creamy. Adjust seasoning with additional salt and pepper if needed before serving.

Frequently asked questions

How long does Instant Pot Mushroom and Arborio Rice Risotto take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Instant Pot Mushroom and Arborio Rice Risotto?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Instant Pot Mushroom and Arborio Rice Risotto?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Instant Pot Mushroom and Arborio Rice Risotto for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Instant Pot Mushroom and Arborio Rice Risotto vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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