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Home » Instant Pot » Instant Pot Risotto

Instant Pot Risotto

published on March 7, 2020 | updated on February 16, 2021

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This Instant Pot Risotto is creamy, flavorful, easy, and quick to make. It’s a fail-proof weeknight dinner that requires no continuous stirring or babysitting the pot. Plus, it’s gluten-free and can be easily made vegan.

Instant Pot Risotto served in a white bowl

Making this wonderful comfort dish couldn’t be made easier using the Instant Pot. This cooking method not only saves time but ensures that you get your risotto the way that it should be. Super creamy and oh so good!

It will not get burnt, turn out being undercooked or mushy. Neither you will face any other recipe failure that stovetop cooking can have.

Table of Contents hide
1 The Ingredients
2 How to make Instant Pot Risotto?
3 Is this recipe vegan?
4 Is it gluten-free?
5 Storing instructions
6 Instant Pot Mushroom Risotto

The Ingredients

To make this recipe, you will need the following simple ingredients which you will either find in your pantry or are easily accessible from any grocery shop. You will need olive oil, unsalted butter, onion, button white mushrooms, garlic, arborio rice, Italian seasoning, salt and pepper, vegetable stock, vegetarian parmesan cheese, and baby spinach leaves.

By reading the list of ingredients I believe that you can already smell the amazing flavors of this dish.

Instant Pot Mushroom Risotto ingredients

I used arborio rice to make this recipe because it has a creamy and chewy texture when it is cooked. Also it blends well with other flavors (you may find it in the store labeled as risotto rice). However, any medium grain rice would work too. But try to avoid the long-grain rice that is sold in most grocery stores.You need the starchiness of medium-grain rice for the success of this recipe.

How to make Instant Pot Risotto?

This is a very easy and delicious recipe that you’re going to love. Here’s how to make it:

  • Start by sautéing the aromatics with the mushrooms in the Instant Pot.
  • Then toast the rinsed and drained arborio rice for a couple of minutes until it becomes shiny and coated with all sautéed ingredients in the pot.
  • Season with Italian seasoning, salt, and pepper. Add the vegetable stock.
  • Secure the lid and cook as indicated in the recipe card below.
  • Finally, stir in the grated vegetarian parmesan cheese, and the baby spinach leaves. Cover with the lid, and let it sit for a couple of minutes until the spinach wilts.
How to make risotto in the instant pot, 4 steps
  • Serve warm with extra grated vegetarian parmesan cheese.
Creamy mushroom risotto with spinach in the instant pot with a wooden spoon

Is this recipe vegan?

This recipe can be made vegan by replacing butter with vegan butter or vegetable oil and adding a tablespoon of nut milk to provide a creamy taste. You can also replace vegetarian parmesan cheese by non-dairy vegan parmesan cheese or nutritional yeast.

Is it gluten-free?

All ingredients used in this recipe are gluten-free. Therefore, you can safely indulge in and enjoy it until the last chew.

Storing instructions

  • Fridge: You can store risotto in the fridge in a tightly-closed container for up to 5 days.
  • Freezer: Avoid freezing risotto as cooked rice becomes hard when frozen and its texture becomes grainy. However, if you don’t mind the change in the texture, then you can freeze it after being completely cooled in a freezer-safe, airtight container. Therefore, in terms of food safety, it is totally fine to freeze risotto up to 6 months.
  • To reheat, defrost the risotto in the fridge overnight before reheating. Then, bring about one-fourth of the risotto’s quantity of vegetable stock or water to a boil, add the risotto and stir for a few minutes until it warms up.

For more delicious and nourishing recipe ideas, click here. Also, make sure to check out my other Instant Pot recipes.

If you try this recipe, please don’t forget to rate it and share a picture on social media, tagging #NourishPlate in your posts. I would really love to see your creations. Bon appetit! 

Instant Pot risotto

Instant Pot Mushroom Risotto

Instant Pot Risotto is a flavorful creamy Italian rice dish that is easy and quick to make. It's a fail-safe weeknight dinner that requires no stirring and no babysitting. Plus, it's gluten-free.
5 from 34 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Keyword: instant pot risotto
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 357kcal
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Equipment

  • Instant Pot

Ingredients

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 onion diced
  • 8 oz 250 grams button mushrooms sliced
  • 2 cloves garlic minced
  • 2 cups 450 grams arborio rice rinsed and drained
  • 2 tsp Italian seasoning
  • 1 tsp salt and pepper
  • 4 cups 1 liter vegetable stock
  • ½ cup 50 grams vegetarian parmesan cheese grated
  • 1 cup 30 grams baby spinach leaves

Instructions

  • Press on SAUTE and heat olive oil, melt a knob of butter.
  • Add the diced onion, and saute until it’s soft and translucent. Add the sliced mushrooms, and cook for 2 minutes followed by the garlic. Saute for 1 minute until it’s fragrant.
  • Check if you need to add a little bit more oil, then toast the arborio rice for a couple of minutes.
  • Deglaze the pot by adding a splash of water, or vegetable stock (or white wine) and scrape off any bits from the bottom of the pot.
  • Season with Italian seasoning, salt, and pepper. Add the vegetable stock.
  • Secure the lid, and set the vent to SEALING. Select the PRESSURE COOK program, and set at high pressure for 5 minutes.
  • The Instant Pot will take around 10 minutes to come to pressure and start cooking.
  • When the cooking program ends, quickly release the steam and carefully open the pot. Stir in the grated vegetarian parmesan cheese, and the baby spinach leaves. Cover with the lid, and let it sit for a couple of minutes until the spinach wilts.
  • Serve warm with extra grated vegetarian parmesan cheese.

Notes

  • Arborio rice can be substituted with any medium grain rice. However, avoid using long-grain rice for this recipe. 
  • Always rinse the rice thoroughly with water before cooking to remove any debris and surface starch from rice grains. 
  • For a vegan version of this recipe, replace butter with vegetable oil and add a tablespoon of vegetable or nut milk to provide a creamy taste. And vegetarian parmesan cheese can be substituted by non-dairy vegan parmesan cheese or by nutritional yeast.

Nutrition

Calories: 357kcal | Carbohydrates: 59g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1156mg | Potassium: 242mg | Fiber: 3g | Sugar: 3g | Vitamin A: 937IU | Vitamin C: 4mg | Calcium: 122mg | Iron: 3mg

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Filed Under: Instant Pot, Main Course

Reader Interactions

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    Recipe Rating




  1. Hari Seldon

    March 27, 2022 at 7:15 pm

    5 stars
    I only made 2 servings. It was fabulous. Thank you very much!

    Reply
  2. Zinna

    July 29, 2021 at 10:04 am

    Thank you for this awesome recipe my little brother loved it.

    Reply
    • NourishPlate

      August 02, 2021 at 12:25 pm

      So glad that your little brother enjoyed it, Zinna! Thank you for taking the time to leave this awesome review!

      Reply
  3. Monica

    May 27, 2020 at 2:23 am

    Should I use a 3 or 6 qt?

    Reply
    • Diana

      May 29, 2020 at 4:43 pm

      Hi Monica, this recipe was tested in a 6 quart Instant Pot. I’m sure that you can use a 3 quart though.

      Reply
  4. Karen

    May 16, 2020 at 3:10 pm

    Could you tell me how to cut this recipe in half?

    Reply
    • Diana

      May 17, 2020 at 9:30 pm

      Hi Karen, cut all of the ingredients in half but keep the cooking time the same. Enjoy!

      Reply
  5. Shiva

    April 28, 2020 at 2:49 am

    5 stars
    Made this for dinner tonight and it was delicious. I was skeptical about making risotto in the IP. I thought it would leave the Arborio mushy or uncooked…but I gave it a try anyway. I will never make risotto any other way. I also liked that it only uses a handful of ingredients. Thanks for sharing your great recipe!

    Reply
    • diana

      April 30, 2020 at 9:19 pm

      Shiva, thank you so much for the awesome review! I’m happy to hear you loved the recipe!

      Reply
  6. Donna taylor

    April 24, 2020 at 5:41 pm

    Question please: if you don’t like mushrooms, would recipe work with cooked chicken?

    Reply
    • diana

      April 30, 2020 at 9:18 pm

      I’m sure that you can add cubed chicken, but I would saute it first and then pressure cook. Let me know how it goes 🙂

      Reply
      • Deja

        December 29, 2021 at 4:03 am

        I added cubed sautéed chicken and this turned out perfect!!! Thank you!

        Reply

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