Name: Pressure Cooker Mushroom Risotto Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 4 tablespoons extra-virgin olive oil; 1 ½ pounds mushrooms, cleaned and thickly sliced; Salt and black pepper to taste; 1 medium yellow onion, finely chopped; 2 medium cloves garlic, finely minced; 1 ½ cups risotto rice (Arborio recommended); ¾ cup dry white wine (Pinot Grigio or Sauvignon Blanc); 2 teaspoons soy sauce; 1 quart vegetable broth (chicken broth works too); 1 ounce finely grated Parmesan cheese, plus more for serving; 2 tablespoons cold butter; Handful finely minced parsley

Jump to Recipe· 4.6 from 24 reviews

If you’ve ever wanted a creamy, comforting risotto without the constant stirring and fuss, you’re in for a treat. This Pressure Cooker Mushroom Risotto Recipe is a total game changer! It brings out deep mushroom flavors, with creamy, tender rice that’s ready in about 40 minutes flat. I swear, once you try this, you’ll never want to make risotto the old-fashioned way again.

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Why This Recipe Works

One-Pot Simplicity: Everything cooks in the same pot, so you get less mess but all the flavor.
Perfect Texture Every Time: The pressure cooker locks in moisture, making the rice creamy without babysitting it.
Rich Mushroom Umami: Cooking the mushrooms slowly brings out deep, savory flavor that fills the dish.
Hands-Off Cooking: Once you set it, the risotto gently cooks under pressure, giving you more time to relax or prep sides.

Pressure Cooker Mushroom Risotto, Mushroom Risotto Recipe, Easy Mushroom Risotto, Creamy Mushroom Risotto, Pressure Cooker Dinner - The image shows a close-up of a mushroom risotto inside a shiny stainless steel pot of a kitchen pressure cooker. The risotto is creamy with light beige rice mixed with pieces of cooked brown mushrooms spread evenly throughout. Some small bits of chopped green herbs and crumbled white cheese are sprinkled on top, giving a fresh and textured look. A light brown wooden spoon rests inside the risotto, leaning against the side of the pot. The pot sits on a white marbled surface, with blurred green leaves and chunks of yellow cheese in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Pressure Cooker Mushroom Risotto Recipe plays a role in layering flavor and building that luscious texture — and trust me, buying good-quality mushrooms and risotto rice is totally worth it. I always recommend having your broth ready before you start, which really speeds things up.

Pressure Cooker Mushroom Risotto, Mushroom Risotto Recipe, Easy Mushroom Risotto, Creamy Mushroom Risotto, Pressure Cooker Dinner - Flat lay of a small white ceramic bowl of extra-virgin olive oil, thickly sliced brown button mushrooms, a medium yellow onion finely chopped on a white ceramic plate, two whole uncracked medium garlic cloves, a small white ceramic bowl of Arborio risotto rice, a small white ceramic bowl of dry white wine, a small white ceramic bowl of soy sauce, a small white ceramic bowl of vegetable broth, a small white ceramic bowl of finely grated Parmesan cheese, two tablespoons of cold butter on a small white ceramic plate, and a handful of finely minced fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra-virgin olive oil: Adds richness and helps sauté the mushrooms to golden perfection without burning.
Mushrooms: I use brown button mushrooms because they’re earthy and affordable, but blends, like cremini or shiitake, add complexity.
Yellow onion: Brings natural sweetness that balances the earthiness of the mushrooms.
Garlic: A little punch of aroma and flavor that wakes the whole dish up.
Risotto rice (Arborio): Short-grain rice with extra starch that delivers the creamy texture you want.
Dry white wine: Adds acidity and depth; a Sauvignon Blanc or Pinot Grigio is perfect.
Soy sauce: Sounds surprising, but it boosts umami and enriches the mushroom flavor.
Vegetable or chicken broth: The cooking liquid that infuses the rice; homemade or store-bought both work well.
Parmesan cheese: Finally, the cheese melts in for that classic, savory finish.
Cold butter: Stirred in at the end, it adds silkiness and shine.
Fresh parsley: A sprinkle of freshness to brighten the dish just before serving.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Pressure Cooker Mushroom Risotto Recipe is how easy it is to tweak. I like to add a handful of fresh thyme or a splash of cream when I’m feeling indulgent, but you can also go vegan by skipping the cheese and butter — just swap in a bit of plant-based margarine or nutritional yeast instead.

Variation: My kids love it when I stir in some shredded rotisserie chicken right after cooking — it makes it more filling with zero extra effort.
Dietary swaps: Use vegetable broth and a vegan butter alternative to keep it completely plant-based and still delicious.
Seasonal tweaks: Try adding fresh peas or baby spinach at the end for some green pop and nutrition.

Step-by-Step: How I Make Pressure Cooker Mushroom Risotto Recipe

Step 1: Sauté Mushrooms to Golden Perfection

First, hit that “sauté” button on your pressure cooker and heat up the olive oil. Add your thickly sliced mushrooms and let them cook slowly until they release their juices and then most of that liquid evaporates — this usually takes about 8 minutes. It’s worth the wait because this step builds the base flavor for your risotto. Resist the urge to rush and stir too often; let them brown and deepen in taste.

Step 2: Add Aromatics and Rice

Next, toss in the finely chopped onion and minced garlic and cook for about a minute until fragrant and softened. Stir in your risotto rice and keep mixing for 1–2 minutes until the edges start looking translucent. This short toasting step brings out a nutty flavor and preps the rice to soak up the liquids beautifully — just be careful not to let it burn!

Step 3: Deglaze with Wine and Broth

Pour in the dry white wine and soy sauce and stir while the liquid simmers down for 2 minutes. This deglazing scrapes up any tasty browned bits stuck to the bottom and introduces brightness and umami. Then, add the broth, give everything a good stir, and you’re ready to lock the lid on for pressure cooking.

Step 4: Pressure Cook and Finish

Set your cooker to low pressure for 5 minutes. Once done, quickly release the pressure using your preferred method — I usually carefully use the valve but placing a kitchen towel over it helps prevent splatter. Open the lid and if things look too soupy, just scoop out a bit of excess liquid. Switch back to sauté and stir constantly for 1–2 minutes until the risotto turns creamy.

Step 5: Finish with Butter, Parmesan, and Parsley

Turn off the heat, then add the cold butter and finely grated Parmesan. Stir just a couple of times to gently fold them in — you want the cheese to melt and the butter to lend silkiness without overworking the rice. Close the lid loosely (don’t seal it!) and let everything rest for 2 minutes. Finally, scatter in fresh parsley, give it one last stir, and you’re ready to serve.

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Tips from My Kitchen

Patience with Mushrooms: Let mushrooms cook low and slow until almost all their liquid evaporates for the best concentrated flavor.
Oil vs Butter Timing: Use olive oil for the earlier sauté stages to avoid burning, then add butter right at the end for creaminess and shine.
Watch the Rice Toast: Stir often when adding the rice so it toasts evenly but doesn’t stick or brown too much on the bottom.
Release Pressure Safely: Cover your release valve with a towel when venting steam to keep your kitchen clean from hot splatters.

How to Serve Pressure Cooker Mushroom Risotto Recipe

Pressure Cooker Mushroom Risotto, Mushroom Risotto Recipe, Easy Mushroom Risotto, Creamy Mushroom Risotto, Pressure Cooker Dinner - A white bowl filled with creamy mushroom risotto. The risotto has a thick, soft texture with plump, tender rice grains mixed with sliced brown mushrooms. Small pieces of green herbs are sprinkled on top, adding color contrast. A silver spoon is partially dipped into the risotto, resting near the edge of the bowl. The bowl sits on a white marbled surface with part of a white and black patterned cloth visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping mine with a little extra Parmesan for a salty finish, a sprinkle of fresh parsley to brighten things up, and sometimes a drizzle of good olive oil to add a silky touch. A tiny pinch of freshly ground black pepper right before eating is the simple final touch that makes it feel restaurant-worthy at home.

Side Dishes

Pair this risotto with a crisp green salad dressed in balsamic vinaigrette for some fresh contrast, or roasted asparagus for a seasonal veggie boost. If you want to add protein, crispy garlic parmesan chicken or a juicy balsamic marinated steak makes the perfect match.

Creative Ways to Present

For special occasions, try serving the risotto in beautiful shallow bowls topped with edible flowers or microgreens. You could even spoon it into hollowed-out roasted mushrooms or small puff pastry cups for a fun party appetizer dish that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store any leftover risotto in an airtight container in the fridge, and it usually keeps for up to 3 days. It thickens in the fridge, so if it feels too dense when you reheat, just loosen it with a splash of broth or water.

Freezing

While risotto is best fresh, you can freeze leftovers in portioned containers. Thaw in the fridge overnight, then reheat gently with broth to restore creaminess — though I find freezing can change the texture a bit, it’s a handy option for busy weeks.

Reheating

To reheat, warm the risotto in a skillet or saucepan over medium-low heat, stirring and adding broth little by little until it’s creamy and hot throughout. Avoid microwaving if you can — the stovetop method keeps the texture best!

FAQs

Can I make this Pressure Cooker Mushroom Risotto Recipe without wine?

Absolutely! If you prefer to avoid alcohol, simply replace the white wine with an equal amount of broth. The flavor will be a bit different but still tasty and satisfying. Just make sure to use a flavorful broth to keep the dish rich.
What type of rice should I use in risotto?

The best rice for risotto is short-grain varieties like Arborio, Carnaroli, or Vialone Nano because they release starch while cooking to create that creamy texture. Arborio is the most commonly found in grocery stores and works perfectly for this recipe.
Can I use different mushrooms in this recipe?

Yes! Mixing different types of mushrooms (shiitake, cremini, oyster) adds wonderful flavor complexity. Just adjust cooking times slightly if you’re using very dense mushrooms, and make sure they’re sliced thickly so they don’t get too mushy under pressure.
Is this risotto recipe gluten-free?

Yes, the Pressure Cooker Mushroom Risotto Recipe is naturally gluten-free as long as you use gluten-free soy sauce or tamari. Always check ingredient labels just to be safe.
How do I prevent the risotto from being too soupy?

If you find the risotto soupy after pressure cooking, just remove a ladle or two of the excess liquid and switch to sauté mode while stirring until it thickens. This usually happens if the rice isn’t the right type or if too much broth was added.

Final Thoughts

Making risotto in the pressure cooker has been such a revelation for me. The Pressure Cooker Mushroom Risotto Recipe turns what used to feel like a labor-intensive task into a quick, easy, and downright fun meal to prepare. Whether you’re feeding hungry family members on a busy weeknight or just craving that cozy bowl of mushroom goodness, this recipe beautifully delivers. Give it a try—you might just find your new favorite go-to comfort dish.