Instant Pot Mushroom Risotto with Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Creamy mushroom risotto made effortlessly in the Instant Pot, finished with Parmesan cheese and fresh herbs. This italian-inspired rice & grains (vegetarian) ready in about 30 minutes pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 2 tbsp olive oil
• 1 small, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 8 oz, sliced cremini mushrooms
• 1 1/2 cups arborio rice
• 4 cups, warm vegetable broth
• 1/2 cup dry white wine
• 1/2 cup grated parmesan cheese
• 2 tbsp unsalted butter
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 1 small finely chopped yellow onion and 3 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
2. Step 2: Add 8 oz sliced cremini mushrooms to the pot and cook for 5 minutes, stirring occasionally until the mushrooms are browned and their moisture has evaporated.
3. Step 3: Stir in 1 1/2 cups arborio rice and toast for 2 minutes until grains are glossy and slightly translucent.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed, about 2 minutes.
5. Step 5: Add 4 cups warm vegetable broth, 3/4 tsp salt, and 1/4 tsp black pepper; secure the lid and set the Instant Pot to high pressure for 6 minutes.
6. Step 6: When cooking is complete, quick-release the pressure carefully, then stir in 1/2 cup grated Parmesan cheese, 2 tbsp unsalted butter, and 1 tbsp fresh thyme leaves until creamy and well combined before serving.