Wanna make a creamy, fancy-tasting dinner without all the fuss? Let me introduce you to your new best friend: Instant Pot Mushroom Risotto! Forget slaving over a stove and stirring forever. This recipe uses the magic of your pressure cooker to get you a rich, restaurant-quality dish in a fraction of the time. We’re talking about a super easy, weeknight-friendly meal that’s all about amazing flavor and zero stress. Trust me, once you try this Instant Pot Mushroom Risotto, you’ll never go back.
Why You’ll Love This Instant Pot Mushroom Risotto
This isn’t your grandma’s risotto (unless your grandma had a pressure cooker). The Instant Pot locks in all the moisture and earthy mushroom flavor, cooking the rice to a perfect, creamy consistency without you having to stand over the pot and stir. Seriously, it’s a total game-changer for anyone who loves great food but is short on time.
- Prep Time: 15 minutes
- Active Time: 10 minutes
- Total Time: 30 minutes
- Difficulty: Easy peasy
- Servings: 4 hungry people
Table of Contents
Table of Contents
The MVP Ingredients You’ll Need To Make The Instant Pot Mushroom Risotto
- Arborio Rice: This is the absolute key to a creamy risotto. It’s a short-grain rice that’s super starchy, and that starch is what gives the dish its luscious, creamy texture. Whatever you do, don’t use long-grain rice like basmati; it just won’t work.
- Mushrooms: I like a mix for a deep, earthy flavor. Cremini or button mushrooms are easy to find and work great, but if you want to get fancy, grab some shiitake or oyster mushrooms for a more complex taste.
- White Wine: A dry white like Sauvignon Blanc or Pinot Grigio adds a little zesty kick that brightens everything up. No wine on hand? No problem. Just use a bit more broth or a squeeze of lemon juice.
- Broth: Chicken or veggie broth creates the savory base. The better the broth, the better your final dish will taste. It’s an easy way to elevate your Instant Pot Mushroom Risotto.
- Parmesan Cheese: Freshly grated is a must here. Pre-grated stuff has weird anti-caking stuff in it and won’t melt the same way. A block of good Parmesan is a small investment for a huge flavor payoff.
Let’s Get Cooking This Instant Pot Mushroom Risotto!
- Sauté Everything: Hit the “Sauté” button on your Instant Pot. Throw in some olive oil and butter, then add your chopped mushrooms. Cook ’em until they’re nice and soft, then toss in the onion and a sprig of fresh rosemary. Cook for another couple of minutes until the onion is soft and everything smells amazing.
- Toast the Rice: Add the Arborio rice and stir it around. This “toasting” step is super important—it helps the rice grains hold their shape and soak up all that yummy flavor. It only takes about two minutes.
- Deglaze with Wine: Pour in the white wine and scrape up any little bits from the bottom of the pot. Let it cook for about three minutes until the wine has almost disappeared. This step adds incredible depth.
- Pressure Cook: Now, pour in the broth and give it all a good stir. Lock the lid, set the valve to “Sealing,” and hit “Manual” or “Pressure Cook” on High for just 6 minutes.
- Release the Pressure: After it’s done, let the pressure naturally release for 5 minutes. Then, carefully turn the valve to “Venting” to do a quick release. Watch out for the steam—it’s hot!
- Stir and Serve: Open the lid, pull out the rosemary sprig, and stir the risotto vigorously. This is how you get that incredible, creamy texture. Finally, stir in the grated Parmesan until it’s perfectly melted and season with salt and pepper to taste.
Finishing Touches & Pro Tips
For a fancy flourish, serve your Instant Pot Mushroom Risotto in warm bowls with a little more Parmesan and a sprinkle of fresh parsley. Want to be extra? A drizzle of truffle oil over the top will make you feel like you’re dining out, without the hefty bill!
Risotto is best eaten fresh, but if you have leftovers, store them in an airtight container in the fridge for up to three days. To reheat, just pop it in a saucepan with a little broth or water and stir until it’s creamy again. Don’t use the microwave—it’ll get all clumpy and sad.
Feel free to mix things up! Add some fresh spinach or peas at the end, or try different herbs like thyme or sage. This recipe is your canvas!
PrintInstant Pot Mushroom Risotto: A Creamy & Delicious Recipe
A creamy and flavorful Instant Pot mushroom risotto made with Arborio rice, white wine, Parmesan, and fresh rosemary. A quick and comforting Italian-inspired dish perfect for weeknight dinners.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot / Pressure Cooking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- ¼ cup unsalted butter
- ¼ cup olive oil
- 3 cups diced mushrooms
- 1 cup chopped onion
- 1 sprig rosemary
- 1 ½ cups Arborio rice
- ¾ cup white wine
- 1 quart chicken or vegetable stock
- Salt and ground black pepper to taste
- ½ cup grated Parmesan cheese
Instructions
- Turn on the Instant Pot and select the Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes.
- Add mushrooms and cook, stirring occasionally, until slightly softened, about 3 minutes.
- Stir in onion and cook for 2 minutes. Add rosemary sprig and cook for 1 minute.
- Stir Arborio rice into the pot until coated with butter and oil, about 2 minutes. Pour in wine and simmer for 3 minutes.
- Add stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Turn venting knob to sealing. Select high pressure; set timer for 6 minutes. Allow pressure to build.
- Release pressure carefully by tapping the venting knob with a wooden spoon. Stand back and fully vent. Remove lid after about 5 minutes.
- Stir risotto until creamy, about 1 minute. Remove rosemary sprig.
- Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
- Serve hot and enjoy!
Notes
- For a vegetarian version, use vegetable stock instead of chicken stock.
- Stirring after pressure cooking helps create the creamy risotto texture.
- You can add peas, spinach, or asparagus for extra flavor and nutrition.
- Serve immediately for best texture and flavor.
More Delicious Dishes
If you’re loving the creamy, comforting vibes of this risotto, you’re in for a treat! You should also check out this incredibly indulgent Parmesan Crusted Chicken with Creamy Garlic Sauce for a crispy and flavorful main dish. Or, for a dinner that feels like a warm hug, give this Baked Tuscan Chicken Bliss a try. It’s got all the creamy, saucy goodness you could want. If you’re a purist, our Gourmet Mushroom Risotto recipe is the classic, on-the-stovetop version you can try when you’ve got a little extra time.
And for even more delicious recipe ideas, come follow me on Pinterest! Happy cooking!
FAQs
How to make churro bites in an air fryer?
Making churro bites in an air fryer is super easy! Simply arrange the frozen churro bites in a single layer in your air fryer basket. Don’t overcrowd the basket, as this allows for even cooking and a crispy texture. Cook them at around 350°F (175°C) for 6-8 minutes, or until they’re golden brown and heated through. You can even roll them in a cinnamon-sugar mixture afterward for a classic finish.
How long do churros take to cook in an air fryer?
Frozen churros typically take between 6 to 8 minutes to cook in an air fryer. However, the exact time can vary depending on your air fryer model and the size of the churros. It’s best to check on them halfway through the cooking time and give the basket a good shake to ensure even browning.
How long to heat up churros in an air fryer?
To simply heat up pre-cooked or leftover churros in an air fryer, you’ll need even less time. Place them in the air fryer basket and cook at 350°F (175°C) for 3-5 minutes. This will warm them up and give them a delightful crispy texture without drying them out.
Can I put frozen churros in an air fryer?
Yes, you absolutely can! An air fryer is the perfect tool for cooking frozen churros. It circulates hot air, giving them a crispy, golden exterior similar to deep-frying but with much less oil. Just be sure to follow the cooking instructions for the best results.