Creamy Mushroom Risotto (Instant Pot) with miso, soy sauce, and Parmesan. Comfort food magic made easy — no stirring, just pure flavor.
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Planning to try this recipe soon? Pin it for a quick find later!
A couple of months ago, I had one of those nights where the fridge was basically mocking me — half a carton of mushrooms, a lonely onion, and way too much rice from a forgotten bag in the pantry. I wasn’t in the mood for takeout again (shocking, right?), and honestly, I wanted something warm and kind of fancy without doing… much.
I don’t know about you, but I’ve always loved risotto — eating it, not making it. The endless stirring, the timing, the constant second-guessing (“is this creamy or just wet rice?”)… no thanks. But then, one night, I got a little reckless — I dumped everything into my Instant Pot and hoped for the best. Five minutes of pressure later, I opened that lid, and the smell that hit me? Heaven. I swear, it felt like I’d been secretly training in an Italian kitchen my whole life.
The first bite took me straight back to this small trattoria my husband and I visited in Rome years ago — a place where the waiter called everyone “bella” and the risotto was so rich it could make you forget your own name. Except this one? This one didn’t require me to babysit a pot for 40 minutes. I’ve made it so many times since then that my family has stopped asking what’s for dinner — they just sniff the air and say, “Is it risotto night?”
Why You’ll Love This Mushroom Risotto (Instant Pot) Recipe?
You ever make a recipe and think, why was I making my life harder before? Yeah. That’s exactly how I feel about this one.
Here’s what makes this Mushroom Risotto (Instant Pot) special:
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It’s practically foolproof. Seriously. No arm workout required.
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The flavor runs deep. Between the miso, soy sauce, and sautéed mushrooms, it’s got that rich umami thing going on — the kind of taste that makes people close their eyes for a second after the first bite.
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It’s the perfect mix of cozy and classy. You can make it for a fancy dinner or on a Tuesday night when you just want to feel like you have your life together.
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It saves time without sacrificing the “wow.” You’re done in under an hour, but it tastes like you worked for three.
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It’s comfort food with a little edge. Earthy, creamy, and just slightly indulgent — like wrapping yourself in a blanket with a glass of wine.
Ingredient Notes:
Let’s talk ingredients for a second because, trust me, they’re doing the heavy lifting here.
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Mushrooms: Use whatever’s hanging out in your fridge — button, cremini, shiitake, or even a mix. Don’t overthink it. That slightly earthy aroma as they brown? That’s where the flavor begins.
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Rice: Arborio or Carnaroli, always. They’re the starchiest, which gives risotto that creamy, glossy finish. Ordinary rice won’t give you that dreamy texture.
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White Wine: Just a splash — and yes, pour yourself a glass while you’re at it. It’s the “cook’s privilege.”
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Miso & Soy Sauce: My little rebellion against traditional risotto. They add a deep, savory richness that makes it taste like something out of a chef’s kitchen.
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Parmesan: Freshly grated. Please, no pre-shredded sawdust from a can. You deserve better.
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Butter: That final swirl of butter is the difference between “pretty good” and “oh my god, I could cry.”
How To Make Mushroom Risotto (Instant Pot)?
You ready? Because this part is going to make you feel like a total pro.
Step 1: The Mushroom Sizzle
Set your Instant Pot to “Sauté” and let the olive oil shimmer. Toss in your mushrooms and listen — that sound? That’s the sound of flavor happening. Let them cook for a solid 15 minutes until they’re golden brown and smell like the best thing on earth. Don’t rush it; patience pays here.
Step 2: The Aromatic Magic
Add the onions and garlic, and sauté until the onions turn soft and translucent. This is when your kitchen starts smelling so good that someone might wander in and ask what you’re cooking. Smile mysteriously. Don’t tell them yet.
Step 3: Toast and Pour
Add the Arborio rice and stir until it’s slightly glossy. Then comes the wine — pour it in slowly, and let it bubble away until it’s almost gone. You’ll see the rice soaking up every drop like it’s been waiting its whole life for this moment.
Step 4: The Pressure Trick
Stir in the miso, soy sauce, and stock. Lock the lid, seal the valve, and cook on high pressure for 5 minutes. That’s it. Five. The Instant Pot will take about ten minutes to come to pressure — which, by the way, is just enough time to light a candle, clean up the counter, or dance a little bit in anticipation.
Step 5: The Big Reveal
When it beeps, quick-release the steam. The top might look a little soupy — don’t panic. Give it a stir and watch it transform into the silkiest risotto you’ve ever seen.
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Step 6: The Grand Finale
Now’s the fun part. Stir in the butter and Parmesan. Taste it — you might not even need extra salt, but if it feels a bit “flat,” add a touch of lemon zest. The brightness wakes up the whole dish.
Storage Options:
If you somehow have leftovers (a rare event in my house), store them in the fridge for up to three days. To reheat, add a splash of broth or water and stir gently over low heat. It’ll come back to life like nothing happened.
Oh, and if you want to go next level? Roll cold risotto into little balls, coat them with breadcrumbs, and fry them — homemade arancini. Trust me, they’ll disappear faster than you can say “leftovers.”
Variations and Substitutions:
Risotto’s like jazz — flexible, a little unpredictable, and best when you make it your own.
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Go vegan: Use olive oil, vegetable stock, and skip the Parmesan (or use a vegan version).
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Go luxe: Add truffle oil or sautéed shallots at the end for a restaurant vibe.
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Add greens: Stir in baby spinach or peas for a pop of color and freshness.
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Meat it up: Toss in crispy bacon or shredded rotisserie chicken.
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Add a creamy kick: A spoonful of mascarpone or cream cheese at the end? Heaven.
What to Serve with Mushroom Risotto (Instant Pot)?
This risotto’s a star on its own, but if you want to make it a meal, here’s what I’d pair it with:
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Roasted chicken — the kind that’s golden and juicy with crackly skin.
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Garlic bread, because carbs on carbs is a lifestyle choice I fully support.
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A crisp green salad with lemon vinaigrette to balance all that richness.
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A glass of white wine, because you already opened the bottle — might as well enjoy it.
Frequently Asked Questions:
Can I make this ahead?
Kind of. You can prep the mushrooms and onions earlier, but risotto’s best served fresh. Reheating works, but it’s never quite the same magic.
What mushrooms work best?
Cremini are my usual pick, but mixing in a few shiitakes adds this earthy depth that’s… wow. Just wow.
No wine?
No problem. Use extra broth with a squeeze of lemon juice. You’ll still get that tangy finish.
Every time I make this Mushroom Risotto (Instant Pot), I still have that moment of surprise — like, really? I made this? It’s creamy, rich, and tastes like a warm hug after a long day.
So, if you’re craving comfort food that feels a little luxurious but doesn’t require you to stand at the stove like some sort of kitchen martyr, this one’s for you.
Go grab your Instant Pot, pour that glass of wine, and let’s make some risotto magic. And hey — if your family thinks you ordered it from a restaurant, I won’t tell.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mushroom Risotto (Instant Pot)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound mushrooms washed, trimmed, and quartered or sliced
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon freshly ground black pepper or to taste
- 2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 2 teaspoons soy sauce
- 2 teaspoons miso paste white or red
- 3 3/4 to 4 cups low-sodium chicken or vegetable stock divided
- 2 tablespoons unsalted butter
- 1/2 cup finely shredded Parmesan cheese plus more for garnish
- 1/4 teaspoon lemon zest optional
Instructions
Sauté the mushrooms:
- Select Sauté mode on the Instant Pot and adjust the heat to high. Add the olive oil and allow it to shimmer. Add the mushrooms and cook, stirring occasionally, until their liquid has evaporated and they are golden brown, approximately 15 minutes.
Cook the aromatics:
- Once the mushrooms are browned, add the diced onion and minced garlic. Sauté until the onion becomes translucent, about 3 minutes. Season with salt and black pepper.
Add and toast the rice:
- Stir in the Arborio or Carnaroli rice and cook for 1–2 minutes, ensuring that each grain is coated in the oil and lightly toasted. Pour in the white wine and cook until most of it has evaporated, about 3 minutes.
Add seasoning and stock:
- Stir in the soy sauce, miso paste, and 3 3/4 cups of the stock. Secure the lid on the Instant Pot and set the valve to “seal.” Cook on Manual or Pressure Cook mode at high pressure for 5 minutes. Allow approximately 10 minutes for the pot to come to pressure.
Release pressure and stir:
- Once cooking is complete, use the quick-release method to release the pressure carefully. Open the lid and stir thoroughly. A thick layer of liquid may appear on top; continue stirring to incorporate it evenly into the risotto.
Check consistency and finish:
- Taste the risotto. The rice should be tender but slightly al dente. If it appears too soupy, select Sauté and cook uncovered, stirring constantly, for 1–2 minutes. If it is too thick, add a small amount of the remaining stock and stir until creamy.
Add the finishing touches:
- Stir in the butter and Parmesan cheese until the risotto becomes glossy and smooth. Add lemon zest for a hint of brightness, if desired. Adjust seasoning with additional salt or pepper. Serve immediately, garnished with extra Parmesan.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
