Instant Pot Mushroom Risotto with Chicken

This easy Instant Pot Mushroom Risotto with Chicken is so creamy and delicious! No stirring required and easy to customize with your favorite vegetables!

Hi Friends!

Today I’ve got a recipe for mushroom risotto made in the Instant Pot -plus chicken to add protein! I first shared this recipe way back in 2012. Recently, I made a few tweaks and I thought it was time to remind you how delicious it is!

Why Make Mushroom Risotto In the Instant Pot

This recipe gives you all the creamy deliciousness of risotto without requiring you to stand over the stove and stir for an hour straight! In addition, it’s:

• Hands-off – no stirring required!
• Uses simple ingredients – no crazy, hard-to-find ingredients in this recipe!
• Easy to customize – If you don’t like mushrooms or peas, leave them out! You could add diced bell peppers, sweet potatoes, greens or broccoli instead!
• Short cook time – This whole recipe only takes about 20 minutes start to finish!

Ingredients for Creamy Chicken Mushroom Risotto

This recipe is perfect for getting the creamy risotto texture using just a few simple ingredients. And you don’t have to stand over the stove and stir it constantly! You’ll need:

• Butter- You can use oil if you prefer.
• Leeks – You can substitute onion.
• Mushrooms – I use baby portabella mushrooms but you can use whatever kind you like, sliced or diced.
• Spices – For flavor!
• Arborio rice – This is “risotto” rice and very important to help get the traditional creaminess of risotto.
• Broth – Feel free to use chicken broth or vegetable broth. You can also replace 1/4 cup of broth with white wine and use it to deglaze the bottom of the pot.
• Chicken – I use boneless, skinless chicken breast diced into pieces
• Parmesan cheese – Freshly grated is best!
• Peas – Frozen peas work great!

How to Make Instant Pot Mushroom Risotto

Making this recipe is simple, just:

• Use the saute function to saute the butter, leeks and mushrooms.
• Season the chicken pieces.
• Add the rice and stir to coat.
• Add the chicken and broth.
• Cook 5 minutes, quick release and stir in the remaining ingredients.

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Instant Pot Mushroom Risotto with Chicken Variations:

If this recipe isn’t exactly what you’re looking for you can try:

Instant Pot Chicken Risotto

This is a basic risotto recipe that works with our without the mushrooms. If you don’t like them, leave them out!

Instant Pot Lemon Chicken Risotto

If you’re a fan of lemon, you can definitely add some freshly grated lemon zest into this recipe and finish it with a squeeze of fresh lemon juice after it’s done cooking!

Instant Pot Mushroom and Asparagus Risotto

You can add asparagus to this recipe, but I would not add it at the beginning of the recipe or it will be mushy. You can cut it into bite-sized pieces, pan saute it for a couple minutes while the risotto is cooking and add it in at the end, similar to how you add the peas at the end in this recipe.

Instant Pot Vegan Mushroom Risotto

To make a vegan version of this recipe, use oil instead of butter, swap the chicken broth for vegetable broth and omit the chicken. You can replace the Parmesan cheese with a vegan option or try adding some nutritional yeast instead.

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Mushroom Risotto Pressure Cooker Tips

A few tips for making mushroom risotto in a pressure cooker:

• When cooking in the Instant Pot, the best ratio is 2:1 liquid to rice. So we’re using 3 cups of broth and 1.5 cups of rice.
• Sauteeing the veggies in butter before cooking helps add some flavor and and helps melt the butter so it can coat the rice.
• Use quick release so that the risotto doesn’t get overcooked.

Chicken Risotto Pressure Cooker Tips

When using chicken in the pressure cooker:

• Cut the chicken before cooking to allow it to cook quickly enough that the rice doesn’t get overdone.
• Don’t cut the chicken pieces too small or they will become overcooked and dry.

How To Avoid Mushy Instant Pot Risotto

To avoid mushy risotto:

• Don’t overcook it. Typically, 5-6 minutes works best.
• Use the quick-release button to release the pressure, otherwise the rice will cook too long.
• Use the right kind of rice – arborio works best, not regular long grain brown or white rice.
• Don’t rinse the rice – this will rinse away some of the critical starches.

How To Thicken Instant Pot Risotto

Risotto will naturally start to thicken as it sits. If you find there’s still too much liquid in the pot after the designated cooking time you can let the risotto rest. You can also switch to the saute function for a few minutes to help incorporate more of the liquid.

In addition, stirring in more vegetables and grated cheese will thicken the risotto as well.

Best Mushrooms for Instant Pot Risotto

Baby bella mushrooms are my personal favorite for this recipe. You could also use white mushrooms, cremini or others if you prefer.

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Chicken Cuts That Work Best in Instant Pot Risotto

Boneless cuts of chicken will work best in this recipe. You can use boneless, skinless chicken breasts or chicken thighs if you prefer.

Make-Ahead Instant Pot Risotto (Storage Guidance)

Risotto is best served right after making it, when it will be at its creamiest. You can store it in the fridge in an airtight container for 3-4 days. Since it will thicken considerably as it sits in the fridge, you can add a splash of broth or some additional butter when reheating.

Freezing Risotto

Risotto is best frozen as soon as it has cooled down after cooking versus after storing it in the fridge for several days.

Freeze in an airtight container for 2-3 months and add some additional liquid when reheating. You can also thaw the risotto and turn it into arancini.

Scaling the Recipe for a Crowd

You could try doubling this recipe in the Instant Pot but I have not tried it myself. I would not try tripling the recipe.

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Instant Pot Mushroom Risotto with Chicken Recipe

Here’s how to make it:

Print

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Instant Pot Mushroom Risotto FAQs

Can you make mushroom risotto in the Instant Pot?

Yes! This recipe is specifically designed to be made in the Instant Pot for an easy risotto recipe that’s hands-off, no stirring required!

How do you keep Instant Pot Risotto creamy?

The key to a good risotto is using the right kind of rice. Arborio rice is best. I like this Lundberg White Arborio Rice. It has a higher starch content than most rice which helps make it creamy.

Can I add chicken to mushroom risotto in the Instant Pot?

Yes. This recipe uses chicken, cut into pieces so that it cooks in the same amount of time as the rice. I would not recommend putting full chicken breasts in this recipe or the chicken will be undercooked when it’s done.

What mushrooms work best for Instant Pot risotto?

You’re welcome to use almost any type of mushroom. My favorite are baby bella (cremeni), but shitake and oyster mushrooms would work too. You can even use white mushrooms if that’s all you have.

Can you make vegan mushroom risotto in the Instant Pot?

To make this recipe vegan, omit the chicken and use vegetable broth instead of chicken broth. You’ll also need to either leave out the parmesan cheese or choose a vegan replacement.

How long does chicken risotto take in the Instant Pot?

The actual cook time on this recipe is approximately 15-20 minutes. The Instant Pot will take 10-15 minutes to come to full pressure and 5 minutes to actually cook.

Can I add asparagus to Instant Pot mushroom risotto?

Yes, but I would stir it in at the end or it will be overcooked and mushy. You can pan saute or roast the asparagus while the risotto is cooking and stir it in at the end like you do with the peas.

Can you freeze chicken mushroom risotto?

Yes. Risotto is best frozen right after cooking. Be sure to let it cool completely before freezing. Risotto will thicken as it cools so when you reheat it, you may need to add some extra broth to make it creamy again.

Why is my Instant Pot risotto mushy?

The two most common culprits of mushy risotto are overcooking the rice or not using the right type of rice. Follow the directions in this recipe using arborio rice and you should be just fine.

Can I make risotto in a pressure cooker instead of an Instant Pot?

Yes. Traditional pressure cookers are usually stovetop-based. While they tend to come to pressure more quickly, you may need to play around with the amount of heat so that you don’t burn the contents inside. The Instant Pot is a great set it and forget it option.

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Instant Pot Risotto for Weeknight Dinners

This is an easy, delicious weeknight dinner recipe. Want to try some other variations? Try:

• Instant Pot Parmesan Risotto
• Perfect Instant Pot Risotto
• Instant Pot Lemon Risotto
• Instant Pot Pumpkin Risotto

Enjoy!
–Lindsay–