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hands holding a grey plate with mushroom risotto
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4.89 from 9 votes

Mushroom Risotto in Instant Pot (Pressure or Slow Cooker Method)

No need for constant stirring over a hot stove, this risotto ai funghi (mushroom risotto)is designed to ‘set and forget’ in a slow or pressure cooker! Easy, creamy and comforting, it makes a fancy restaurant style dish with minimal effort from you.
Prep Time10 mins
Cook Time14 mins
0 mins
Total Time24 mins
Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 569kcal

Ingredients

  • 1 brown onion finely diced
  • 4 garlic cloves peeled and crushed
  • 3 tablespoons olive oil
  • 4 cups mushrooms (approx 200 grams) common field mushrooms like Swiss Brown or Portobello and a mix of enoki, shiitake, oyster, thinly sliced.
  • ½ cup dry white wine like unoaked Chardonnay, Pinot Grigio or Sav Blanc
  • 6 cups liquid stock use vegetable or chicken stock
  • 2 cups arborio rice
  • 4 tablespoons butter
  • 1 cup grated Parmesan cheese
  • ¼ - ½ teaspoon salt season to taste
  • pepper
  • 2-3 sprigs fresh thyme

To serve

  • extra pan fried mushrooms optional, but recommended
  • 2-3 tbsp fresh parsley chopped
  • shaved Parmesan cheese
  • olive oil a little extra drizzle over the top.

Instructions

For Instant Pot, Pressure Cooker

  • Set your pressure cooker to sauté/high temp and add the olive oil, onion and garlic. Cook until the onions have softened (1-2 minutes).
  • Add the sliced mushrooms and cook until they have softened and browned slightly.
  • Add all of the remaining ingredients into the cooker and secure the lid.
  • Select the ‘risotto’ setting if your pressure cooker has this. If not, set the pressure to high/manual and cook for 12 minutes. It will take 10-15 minutes for the pressure to build before the cooking process starts.
  • Once cooked, carefully vent and remove the lid once the pressure has released.
  • The liquid will be sitting on top of the risotto, so stir until combined. The risotto will appear a little runny, but the rice will continue to thicken as it sits.
  • Top with extra pan fried mushrooms (optional), chopped parsley, shavings of fresh parmesan cheese and an extra drizzle of olive oil. Serve immediately. Enjoy!

For slow cooker

  • If your slow cooker has a sauté setting, follow the steps above to cook the onion, garlic and mushrooms. If not, gently sauté the onion, garlic and olive oil in a frying pan over medium heat until soft. Add the mushrooms and cook until soft and browned.
  • Add all of the risotto ingredients to the slow cooker pot and set the slow cooker to ‘high’ heat for around 2 hours, 15 minutes. **Cooking times will vary due to different brands and types of cookers. Start to check the risotto at around 2 hours. The rice is ready when it has softened to al dente and the sauce has thickened slightly.
  • The liquid will be sitting on top, so stir until combined. The risotto will appear a little runny, but the rice will continue to thicken as it sits.
  • Top with extra pan fried mushrooms (optional), chopped parsley, shavings of fresh parmesan cheese and an extra drizzle of olive oil. Serve immediately. Enjoy!

Notes

  1. Slow cooker vs pressure cooker: I have tested this recipe several times in both pressure and slow cooker and the result is almost identical, whichever method you choose. Obviously, the main difference between the two is time. The pressure cooker takes around 14 minutes (plus time to build pressure) and the slow cooker takes a little over 2 hours on a high setting.
  2. Once the risotto is cooked, don’t leave it in the pot, or it will become mushy. It is best served immediately when it is ready.
  3. Mushrooms. This recipe makes the most out of ordinary mushrooms, rather than those that are hard to find. Portobello, Swiss Brown or other common field mushrooms can be used alone, or with a mix of shiitake, enoki or oyster for different flavours and textures.
  4. Reheating. Risotto can be reheated on the stovetop. Allow the risotto to return to room temperature for 30 minutes before adding it to a pot. As it will thicken in the fridge, add an extra ¼ cup of warmed stock per 1 cup of leftover risotto and stir over medium heat until the risotto has heated through. Or, reheat in the microwave with a splash of additional stock.
  5. What type of wine is best for risotto? I recommend using a dry, white wine. Pinot Grigio or Sauvignon Blanc are perfect, or an unoaked (crisper and lighter) Chardonnay.
  6. Want an extra serve of veggies? For mushroom and pea risotto, add 2 cups of frozen peas. You can also add a few handfuls of baby spinach leaves to the finished risotto and stir until wilted. Or, serve with some steamed asparagus or sauteed green beans.
  7. If your family prefer meat with their meal but you are short on time, feel free to stir through some shredded rotisserie chicken or bacon if you prefer!
  8. Use whichever stock you have on hand. For vegetarian risotto, use vegetable stock. Chicken stock also works.
  9. Storage: while risotto is best eaten when it is fresh, if you do have leftovers they will be fine in the fridge. Store risotto in an airtight container in the fridge for up to 3 days. The risotto will thicken due to the starch in the rice, but you can add a little more stock when re-heating.
  10. Avoid freezing risotto. The texture of rice can become mushy and break apart in the freezer and have a grainy feel. You are best to store it in the fridge and consume within a few days.
  11. Please note that the nutrition information is based on the risotto being divided into six bowls, with each bowl being one serve. The nutritional information is an estimate only and does not take into account any extra cheese, additional toppings or other sides served with the risotto.
  12. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

Nutrition

Calories: 569kcal | Carbohydrates: 68g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 42mg | Sodium: 673mg | Potassium: 551mg | Fiber: 3g | Sugar: 6g | Vitamin A: 509IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 4mg