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Instant Pot Mushroom Risotto

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Instant Pot Mushroom Risotto with tender, succulent chicken. The thought of creamy Arborio rice infused with the rich flavors of Parmesan cheese, white wine, and fragrant herbs fills me with culinary excitement. With the magic of my Instant Pot, this classic Italian dish is delicious and incredibly convenient to prepare, making it the perfect choice for a cozy evening meal.

Instant-Pot-Mushroom-Risotto

To complement the indulgent creaminess of the mushroom risotto, I love serving it alongside a simple green salad dressed with a light vinaigrette. The crisp freshness of the salad provides a delightful contrast to the richness of the risotto, creating a well-balanced and satisfying meal. Additionally, a glass of chilled white wine pairs beautifully with the flavors of the dish, adding an extra layer of sophistication to the dining experience.

What you’ll love about this recipe:

  • Effortless Preparation: Instant Pot mushroom risotto eliminates the need for constant stirring over a hot stove, streamlining the cooking process.
  • Time-Saving: With the Instant Pot, risotto cooks in a fraction of the time compared to traditional methods, perfect for busy weeknights.
  • Creamy Texture: Despite the expedited cooking time, Instant Pot risotto retains the creamy texture and richness characteristic of the dish.

Be sure to check out the full Printed recipe and ingredient list below

Instant Pot Risotto Ingredients

  • 1 pound thinly sliced chicken breast
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup white wine
  • 2 cloves garlic, finely chopped
  • 2 cups Arborio rice
  • 8 ounces Bella mushrooms, sliced
  • 2 tablespoons butter
  • 1 cup milk
  • 6 ounces Asiago cheese

Instant Pot Mushroom Risotto Recipe

  • Begin by coating the raw chicken with flour and setting it aside.
  • Switch on the Instant Pot to the sauté mode. Add butter and chopped garlic, cooking until the garlic turns translucent, approximately 1 minute. Be careful not to let the butter burn.
  • Incorporate the sliced mushrooms, white wine, and chicken broth into the Instant Pot. Then, add the Arborio rice and place the coated chicken on top.
  • Seal the lid of the Instant Pot and set it to manual high pressure for 10 minutes.
  • Once the cooking time is complete, perform a quick release of the pressure.
  • Stir in the milk and grated Asiago cheese until they are fully incorporated into the risotto.
  • Give the risotto a final stir, then serve immediately. I hope this dish brings you as much delight as it did for us!

Tips & Tricks

  • Use Thinly Sliced Chicken: Thinly sliced chicken breast cooks faster and more evenly in the Instant Pot, ensuring tender and juicy results.
  • Properly Coat the Chicken: Ensure each piece of chicken is evenly coated with flour to create a golden crust and prevent sticking.
  • Preheat the Instant Pot: Preheat the Instant Pot before adding ingredients to speed up the sautéing process and ensure even cooking.
  • Control Garlic Browning: Keep a close eye on the garlic while sautéing to prevent it from burning, which can impart a bitter taste to the dish.
  • Deglaze the Pot: Use a spatula to scrape any browned bits from the bottom of the pot after sautéing, as they add flavor to the risotto.
  • Choose Quality Ingredients: Opt for fresh mushrooms, high-quality Arborio rice, and flavorful Asiago cheese to enhance the taste and texture of the dish.
  • Adjust Liquid Ratio: Depending on your preference for risotto consistency, you can adjust the amount of broth and wine used. For a creamier texture, add a bit more liquid.
  • Quick Release Method: When using the quick release method, be cautious of hot steam and ensure the pressure valve is set to “venting” away from you.
  • Let it Rest: Allow the risotto to rest for a few minutes after adding the milk and cheese. This helps the flavors meld together for a more harmonious dish.
  • Garnish Creatively: Garnish the risotto with fresh herbs, a drizzle of olive oil, or additional grated cheese for an extra burst of flavor and visual appeal.

FAQs about Instant Pot Risotto

Absolutely! Boneless, skinless chicken thighs can be used as a delicious alternative to chicken breast in this recipe. Just be sure to adjust the cooking time as needed to ensure the chicken is fully cooked through.

Yes, you can easily make this recipe vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. You can also add extra vegetables such as diced bell peppers, peas, or spinach for added flavor and nutrition.

While Asiago cheese adds a delicious nutty flavor to the risotto, you can certainly experiment with other types of cheese if desired. Parmesan, Romano, or even a creamy cheese like Fontina can all work well in this dish.

Leftover risotto can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or gently reheat on the stovetop with a splash of broth or water to prevent it from drying out.

Risotto can be frozen, but it may change in texture slightly upon thawing and reheating. To freeze, transfer cooled risotto to an airtight container or freezer-safe bag, removing as much air as possible. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

chicken mushroom risotto
Instant-Pot-Mushroom-Risotto

Instant Pot Mushroom Risotto

Yield: 6
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes

Instant Pot Mushroom Risotto with tender, succulent chicken. The thought of creamy Arborio rice infused with the rich flavors of Asiago cheese, white wine, and fragrant herbs fills me with culinary excitement. With the magic of my Instant Pot, this classic Italian dish is delicious and incredibly convenient to prepare, making it the perfect choice for a cozy evening meal.

Ingredients

  • 1 pound thinly sliced chicken breast
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup white wine
  • 2 cloves garlic, finely chopped
  • 2 cups Arborio rice
  • 8 ounces Bella mushrooms, sliced
  • 2 tablespoons butter
  • 1 cup milk
  • 6 ounces Asiago cheese

Instructions

  1. Begin by coating the raw chicken with flour and setting it aside.Switch on the Instant Pot to the sauté mode.
  2. Add butter and chopped garlic, cooking until the garlic turns translucent, approximately 1 minute. Be careful not to let the butter burn.
  3. Incorporate the sliced mushrooms, white wine, and chicken broth into the Instant Pot.
  4. Then, add the Arborio rice and place the coated chicken on top.Seal the lid of the Instant Pot and set it to manual high pressure for 10 minutes.
  5. Once the cooking time is complete, perform a quick release of the pressure.
  6. Stir in the milk and grated Asiago cheese until they are fully incorporated into the risotto.
  7. Give the risotto a final stir, then serve immediately. I hope this dish brings you as much delight as it did for us!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 99mgSodium: 807mgCarbohydrates: 32gFiber: 1gSugar: 4gProtein: 39g

Did you make this recipe?

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© Adventures of a Nurse
Cuisine: American / Category: Main Course

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Welcome to the place where my two passions—healthcare and culinary arts—merge. I’m Carla Bushey, and I’ve transitioned from a dedicated nursing career of over 25 years into the dynamic world of food blogging. This space is dedicated to bringing you a treasure trove of recipes, each a testament to the tastes and traditions that resonate with my soul. My home, the beautiful Upstate New York, serves as the backdrop to my culinary creations, often inspired by the rich cultural heritage and the classic Italian cuisine of my hometown, Utica. Dishes like the beloved Chicken Riggies and the comforting Utica Greens are more than just recipes—they are stories, shared from my kitchen to yours.

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44 Comments

  3. Very yummy! I too added more seasonings (pepper and an Italian seasoning), but it’s a very tasty base recipe. My fiancée said he’d eat it again, which is the mark of a good meal in our house!

    Reply
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  5. New to insta pot cooking, if you double the recipe do you have to add extra time…..is doubling it even possible?

    Reply

  6. I am new to Instapot cooking as well. If you HALF the recipe, is the cooktime the same? Made this last night, and it was delish! I would probably add more seasoning next time as well.

    Reply

  9. There is a nearby restaurant that serves something very similar and it’s delicious but it’s also $17.95 a plate! I am so going to try this so I can eat it all the time and save some money at the same time! YUM!

    Reply
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  11. I’ve made this twice now. The first time it was pretty good… enough that I wanted to have it again, but the wine flavor was overpowering. Since playing around with my instant pot, I’ve discovered that a couple tablespoons of wine is usually enough to give the flavor. Because pressure cookers trap everything, there’s no evaporation of the wine like there would be if cooking on the stove. By reducing the amount of wine, I think this meal became a perfect dinner to serve to guests. I might try cooking the chicken separately next time, to prevent it from getting mushy.

    Reply

  12. Awesome recipe! Eating it now and I love it! Was worried about the chicken but it came out GREAT! TY! Oh yeah, and I had to add onions just cuz risotto needs onions.

    Reply

  13. This sounds delicious I’m not a big fan of asiago cheese. Is there a white mild cheese that could substituted?

    Reply
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  17. I tried this mushroom risotto recipe exactly how recipe was stated and IP never came to pressure-BURN was on the display-It seems that there was not nearly enough liquid for the the 2 cups of rice—Any suggestions?

    Reply

  18. I kept getting a burn error with my instant pot. I even tried to double up the liquid but it kept burning before it could come up to pressure.

    Reply
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    1. I thought the same thing. Seems like something is missing from the instructors. Bread chick and set aside is step 2..

      What is first step? Could we brown chicken before adding risotto?

      Reply
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  26. Hi there! I am loving your recipes so far! A question about this one – when you say 2 cups of the risotto, is it two actual cups – 16 oz, or two of the rice scoops? Thank you!

    Reply

  27. Loved this recipe!! I started making it and realized I didn’t have rice or dry white wine. So I made egg noodles on stove and didn’t replace the wine with anything. I also didn’t have Asiago cheese so I used grated Parmesan. I did thicken the sauce with flour (I used almond flour to coat chicken, regular to thicken)

    Reply

  28. Okay. I was skeptical about buying an Instant Pot. I checked out recipes before purchasing one. Your site is so full of delicious recipes! The Asiago Risotto was the first recipe I made in our IP. We were renovating a house at the time. We were exhausted, mentally and physically. I had just enough energy to throw all the ingredients in the Instant Pot before hitting the shower. When I came downstairs, I had a delicious and comforting meal awaiting me. Thank you so much for this and other recipes!

    Reply
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  31. After a couple of minutes, the IP says burn. I was able to get it restarted but some of the rice was burned. Should I cook on low pressure or rice instead of high pressure?

    Reply
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