Instant Pot Mushroom Risotto with Peas is creamy, flavorful, and surprisingly simple to prepare. This classic Italian-style risotto works beautifully with or without the peas, and making it in the Instant Pot means you get perfect, hands-off results without constant stirring.
Instant Pot Mushroom Risotto with Peas
If you’ve never tried risotto, you’re in for a treat. It’s rich, creamy, and endlessly adaptable. Once you know the basic method, you can swap ingredients based on taste or what you have on hand to make variations that suit your menu.
Which rice is best for making risotto?
Risotto is traditionally made with short-grain rice like Arborio or Carnaroli. Arborio is commonly used and produces a nicely creamy texture; Carnaroli can yield an even creamier, slightly firmer result.
The rice releases starch as it cooks in a well-seasoned broth, creating the velvety texture risotto is known for. Because the rice itself gives the dish its creaminess, you can keep dairy minimal or add cheese at the end for extra richness.
I often think of a simple parmesan risotto served at a local Italian restaurant we love—its understated elegance is a great reminder that risotto can be a memorable side or a satisfying main.
This Instant Pot version was inspired by the classic mushroom-and-pea combination. Using a pressure cooker gives you the same creamy texture without standing over the stove, stirring for ages. It’s an easy, reliable way to enjoy restaurant-quality risotto at home.
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If you try this pressure-cooker mushroom risotto, please leave a comment and a star rating. I’d love to know how it turned out for you!
Instant Pot Mushroom Risotto
Ingredients
- 3 Tbsp Olive Oil
- 4 Tbsp Butter
- 1 small Onion, diced
- 3 cloves Garlic, pressed or finely minced
- 1 ½ cups Arborio Rice
- 12 oz Mushrooms, chopped
- ½ cup White Wine (or ½ cup more broth)
- 4 cups Chicken Broth, low sodium (or vegetable broth)
- ½ tsp Kosher Salt
- ⅛ tsp Pepper
- ¾ cup Grated Parmesan Cheese
- 1 cup Frozen Peas
Instructions
- Have all ingredients measured and ready before you begin for best results.
- Turn the Instant Pot to Sauté. When the display reads HOT, add the olive oil and butter.
- Add the diced onion and cook, stirring occasionally, until it becomes translucent.
- Add the garlic and cook about 20 seconds, stirring to prevent burning.
- Add the Arborio rice and stir well so each grain is coated with the oil and butter. Cook for about 4 minutes, stirring occasionally.
- Stir in the chopped mushrooms and cook briefly to soften.
- Pour in the white wine and scrape the bottom of the pot to deglaze and lift any browned bits.
- Add the broth, salt, and pepper, then stir to combine.
- Place the lid on the Instant Pot and lock it. Set the steam release to Sealing. Cancel the Sauté setting.
- Set the pot to Pressure Cook (or Manual) on High for 7 minutes.
- When the cook cycle ends, let the pot sit undisturbed for 10–15 minutes (natural release), then carefully switch the steam release to Venting to release any remaining pressure.
- After the lid can be opened safely, stir the risotto and add the frozen peas, folding them in.
- Stir in the grated Parmesan. Cover the pot with a glass lid or leave the Instant Pot lid off and let residual heat warm the peas and melt the cheese for a few minutes.
- Give the risotto a final stir and serve hot.
Nutrition
Calories: 563 kcal
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dinner
Cuisine: Italian
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Resources to make Instant Pot Mushroom Risotto with Peas
This recipe was created to be easy and accessible using common kitchen equipment and pantry staples. Nutrition and timing are approximate and may vary by appliance and ingredients used.