Mushroom Risotto (Instant Pot)
Creamy, rich, and effortlessly elegant, this Mushroom Risotto (Instant Pot) blends Arborio rice, mushrooms, Parmesan, miso, and soy sauce for a deep, umami-packed dish that’s perfect for weeknights or special occasions.
4 Servings
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
To make this Mushroom Risotto (Instant Pot) gluten-free, ensure that the soy sauce and miso paste used are certified gluten-free (many brands contain wheat). Replace them with gluten-free alternatives such as tamari or gluten-free miso. All other ingredients in this recipe are naturally gluten-free.