This recipe for Instant Pot mushroom risotto with peas is easy and delicious, and includes all the tips you need to make it perfectly the first time and every time. Make this for a filling vegetarian main or as an elegant side to serve with pork, steak, or chicken.
Truth be told, we were late Instant Pot adopters. It’s never easy to cough up precious cabinet space, and who wants to shell out for some trendy appliance that may or may not prove its worth? But, of course, you know how the story ends. We caved. And a true love was born.
Beyond the basics (rice! eggs! oatmeal!), the allure of the Instant Pot is that it makes some intimidating dishes far more approachable. And risotto is a prime example!
Pressure cooking is hands down the simplest way to prepare creamy, flavorful risotto at home, and mushrooms, peas, and Parmesan are a classic flavor combination you’ll love.
Ingredients for mushroom risotto
Here’s what you’ll need to bring this dish to life:
- Butter or olive oil
- Shallots (these add SO MUCH flavor)
- White or baby Portabella mushrooms
- Veggie or chicken broth
- White wine (can sub more broth if you’re not cooking with alcohol)
- Thyme (fresh or dried or both)
- Frozen peas
- Salt and pepper
- and last but certainly not least.. Arborio rice!
Now you might ask.. what exactly is arborio rice?
Arborio* is a short-grain variety of rice with a pretty, pearlescent sheen and an oval shape. It’s very starchy and can absorb more water than most other types of rice without becoming mushy. This is what makes risotto so creamy!
And do I really need to clean mushrooms before cooking?
One thing that can be a nuisance when cooking with mushrooms is debating whether or not to clean them, and how. I know I’ve been tempted to skip it in the past, but ended up with a gritty texture in the finished dish that made me regret that choice.
Cook’s Illustrated has generously pulled together this “Mushrooms 101” guide, and their recommendation has always worked well in our kitchen. Basically, if you are going to cook them in a dish like this one, buy small whole mushrooms, then rinse them off whole before slicing and using in your recipe. Just dry them loosely in a paper towel, or use a salad spinner* if you happen to have one. This is a quick and hassle-free way to remove any grit and dirt.
I know how tempting it is to buy pre-sliced mushrooms and avoid having to chop them yourself. However, once sliced, mushrooms will absorb A LOT of water if rinsed, which definitely changes the texture of a finished dish. You’ll just have to take a look at whether those pieces have visible dirt, and decide for yourself. 🙂
How to make mushroom risotto in the Instant Pot
There are two major benefits to making this dish in the Instant Pot:
- First, it’s hands off! Traditional risotto is not difficult but does require near-constant stirring while you slowly add liquid to the simmering grains.
- Second, it’s all done in one pot, thanks to the sauté function. Gotta love that!
Here are the basic steps:
- Sauté the shallots, mushrooms, and garlic in a bit of butter.
- Stir in the arborio rice, broth, wine, and thyme.
- Cover, seal, and cook for 7 minutes on high pressure. Boom: risotto!
- Let most of the pressure release naturally, then open the pot, give everything a good stir, and mix in peas and Parmesan. No need to pre-cook the peas; the residual heat will do the trick.
That’s it! Delicious risotto, at your service! This makes a wonderful meatless main dish, or an elegant side that goes especially well with steak or pork chops.
Garnish with a bit more fresh grated Parmesan and a sprig of fresh thyme to make it all look pretty!
More Instant Pot Comfort Food To Love:
- Creamy Instant Pot Wild Rice Soup
- Healthy Instant Pot Broccoli Cheddar Soup
- Instant Pot Butternut Squash Risotto with Crisped Prosciutto
- Easy and Flavorful Instant Pot Ground Beef Tacos
- Instant Pot Spaghetti from Pip and Ebby
Enjoy! If you make this Instant Pot Mushroom Risotto with Peas or any other recipe from Nourish and Fete, please rate it and leave a comment below. We love hearing from you, and other readers will benefit from your experience!
Instant Pot Mushroom Risotto with Peas
- 2 tablespoons butter
- 2 shallots chopped
- 10-12 ounces white or baby Bella mushrooms washed and sliced
- 4 cloves garlic minced
- 1/2 teaspoon kosher salt
- freshly-ground black pepper to taste
- 1 1/2 cups arborio rice
- 3 cups vegetable or chicken broth
- 1/2 cup white wine
- 1 teaspoon dried thyme or 2 teaspoons fresh
- 3/4 cup frozen peas
- 1/4 cup grated Parmesan
- Set Instant Pot set to sauté and add butter. When butter is melted, add shallots and cook, stirring frequently, for about 2 minutes.
- Add mushrooms and season with salt and pepper. Cook for 3-4 minutes, then add garlic and cook about 1 minute more. Stir in the rice, followed by the broth, wine, and thyme.
- Cover, seal, and cook for 6 minutes on manual/high pressure. Set peas out to thaw, if you haven’t already.
- When the 6 minutes is up, allow the pressure to release naturally for 10 minutes, then open the valve to release the rest. Stir in peas and Parmesan until heated through, about 2 minutes. Serve and enjoy!
- Feel free to sub olive oil for the butter if you prefer.
- Feel free to sub 1 small yellow onion for the shallots.
- The easiest way to properly wash mushrooms is to buy small whole mushrooms, rinse them right before cooking, dry, and slice them yourself. See more info in the post if you’re curious why!
- The stated cooking time includes an estimated 10 minutes for the Instant Pot to come up to pressure, as well as the time for a natural pressure release.
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