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Instant Pot Mushroom Risotto with Peas
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5 from 6 votes

Instant Pot Mushroom Risotto with Peas

Instant Pot Mushroom Risotto replaces the fussy and time-consuming preparation with the easiest risotto that you can imagine. It uses the pressure cooker function of the Instant Pot to create a perfectly delicious and creamy Risotto in a fraction of the time. Read on for step-by-step directions for making Instant Pot Mushroom Risotto with Peas.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Italian
Servings: 6 servings
Calories: 276kcal
Author: Chula King


  • 1 Tablespoon unsalted butter
  • ¼ cup finely chopped shallots or onions
  • 1 clove garlic, minced
  • 6 ounces mushrooms, chopped and squeezed dry
  • 1 cup Arborio rice
  • ½ cup dry Vermouth or white wine
  • 2 ¾ cups low sodium chicken broth (See Tip 1)
  • ¼ teaspoon Kosher salt
  • ¼ teaspoon freshly ground pepper
  • ¼ teaspoon dried thyme
  • cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ¾ cup frozen green peas
  • 1 Tablespoon minced parsley or chives for garnish (optional)


  • Select sauté function on Instant Pot. Add butter. When melted, add onions and cook, stirring occasionally for until onions begin to soften, 3 to 4 minutes. Add garlic; cook until fragrant, about 30 seconds. Add mushrooms; cook 3 to 4 minutes. Add rice; stir to coat. Cook until opaque, about, 1 minute.
  • Stir in the Vermouth or wine; cook until most of the liquid has evaporated, 3 to 4 minutes.
  • Add salt, pepper, thyme and chicken broth; stir to combine. Secure lid on Instant Pot and ensure that the vent is closed. Program on high pressure for 6 minutes.
  • Quick release pressure and carefully remove the lid. The mixture will still be soupy.
  • Select the sauté function. Stir risotto with a wooden spoon 2 to 3 minutes, or until creamy.
  • Add cream and Parmesan cheese; stir until cheese has melted.
  • Add green peas; stir to combine.
  • Garnish with chopped chives or parsley.
  • Yield: 4 to 6 servings.


  1. To make this vegetarian, substitute vegetable broth for the chicken broth.


Calories: 276kcal | Carbohydrates: 33g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 266mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 2mg