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Creamy Instant Pot Risotto Recipe

Creamy Instant Pot Risotto

Instant Pot Risotto made with Parmesan cheese, mushrooms, and sweet peas, is the best comfort food you can make in your pressure cooker.
Course Appetizer, Main Course
Cuisine Italian
Keyword Instant Pot Risotto
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 580kcal
Author Catalina Castravet


  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 3 cups diced mushrooms shiitake, oysters, or baby Bella
  • 1 medium onion diced
  • 1 teaspoon minced garlic
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • 3 cups chicken broth
  • salt and ground black pepper to taste
  • 1 cup frozen sweet peas thawed
  • 1/2-1 cup grated Parmesan cheese


  • Press Sauté and wait until the Instant Pot reads Hot.
  • Add butter and olive oil to the inner pot and stir until butter melts.
  • Add mushrooms, stir and cook for 2 minutes and add diced onion, minced garlic, dried thyme, and rosemary. Cook for about 4-5 minutes, stirring occasionally.
  • Add Arborio rice and stir until each grain is coated with the butter-oil mixture, cook rice for about 2 minutes.
  • Add white wine, stir to combine, and simmer for 2 minutes. Be careful as the rice will absorb the wine, stir frequently to notice when there is no more liquid, as the rice may burn.
  • Add chicken broth, stir well to combine.
  • Cover with the lid and lock it. Make sure the valve points to sealing. Select high pressure and set the timer for 6 minutes. The pressure will build for about 10 minutes.
  • Once the Instant Pot beeps and it's done cooking, carefully do a Quick Pressure Release by pointing the knob to Vent. Use a spatula or wooden spoon to move the knob, to avoid burning yourself with the steam.
  • Stir risotto well and season with salt and pepper to taste.
  • Stir in thawed green peas and Parmesan cheese (1/2 cup or 1 cup) until melted and fully combined.
  • Serve immediately.
  • If you have leftover risotto, either transfer it to a container, or remove the stainless steel pot from the Instant Pot, the risotto will continue to cook because of the residual heat.






Calories: 580kcal | Carbohydrates: 81g | Protein: 17g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 863mg | Potassium: 900mg | Fiber: 8g | Sugar: 8g | Vitamin A: 415IU | Vitamin C: 28.9mg | Calcium: 194mg | Iron: 5.4mg