The Instant Pot risotto I make all the freaking time

One of the weirdest plot twists of my life has been falling in love with a picky eater. How does an obsessive cook and food writer manage to connect so deeply with someone with the palate of an American toddler? Whose boss once described him as "too lazy to chew his own food?" Who would be perfectly happy to eat the same dish day in, day out, just so long as it was one of his favorites? Dear readers, I am yoked to such a person. It is a testament to the strength of all his many other virtues that I overlook his food issues on a daily basis.

Anyway, one of the foods the keeper of my heart loves is mushroom risotto. Of course he does. It's soft, creamy starch. And since I mentioned it in an article I wrote recently on Instant Pot I thought I'd share my recipe.

I always make my own chicken stock for risotto, usually just before. This week I made a light, springy broth with leeks, half a lemon, and some thyme.

Instant Pot Mushroom Risotto


  • 1-2 T cooking oil or fat (duck fat is my favorite for risotto)
  • 1 cup cremini or other mushrooms, sliced
  • 1 cup aborio rice
  • 2 cloves garlic, sliced
  • 1 cup white wine
  • Chicken stock to cover (about 2 cups)
  • Fresh thyme or rosemary 
  • Salt to taste
  • Grated Parmesan


  1. In the inner pot of your Instant Pot melt the fat on the saute setting. Cook mushrooms until soft and water released. Remove and reserve. Now add aborio rice and toast in remaining oil. Add garlic and cook until just soft.
  2. Pour in wine and stir until absorbed.
  3. Add mushrooms back in (unless your kid, like mine, doesn't like mushrooms and then reserve them to add into individual servings like the short order cook you've become) and pour in chicken stock until it covers rice by 1 1/2 inches. Add a few sprigs of herbs and salt to taste.
  4. Cover, seal, and pressure cook for 7 minutes.
  5. When done, stir in cheese and serve.

I used to make this at least once a week but I've got us down to every other week now because for crying out loud. Since some of us still need a little variety I'll add things in every so often. Pesto is brilliant. Chicken is nice but my partner found it disturbing. Maybe someday I'll get away with shrimp. What do you like in your risotto?



Adriana Velez