Instant Pot Mushroom Risotto with Peas is creamy, delicious, and very easy to make. This classic Italian style risotto is good with or without the peas. Pressure cooker mushroom risotto with peas is one of my favorite Instant Pot recipes!
Instant Pot Mushroom Risotto with Peas
If you have never had risotto, you are missing out! It is rich and creamy, and so versatile! Once you learn how to make risotto, you can change up the recipe for your taste, or for what you have on hand.
Risotto is made with a special type of rice called Arborio, or you can use Carnaroli (creamier). The rice is cooked in a well seasoned broth until nice and creamy. The rice is what makes it creamy, so no dairy is required!
My favorite risotto is served at a local Italian restaurant that Paul and I like. Their version is just a parmesan risotto, but it is lovely in its simplicity. They serve it as a side dish to their amazing entrees.
I was inspired to make my own version of a classic Italian mushroom pea risotto. Even better to make it in my Instant Pot so I didn’t have to stir it for a long time!
It’s just so awesome how this Instant Pot Mushroom Risotto with Peas is so easy to make! I think once you try it in your pressure cooker you will end up making it quite often.
Instant Pot Mushroom Risotto with Peas is creamy, delicious, and super easy to make. This risotto is good with or without the peas. If you don't like them, just leave them out!
- 3 Tbsp Olive Oil
- 4 Tbsp Butter
- 1 small Onion, diced
- 3 cloves Garlic, pressed or finely minced
- 1 1/2 cups Arborio Rice
- 12 oz Mushrooms, chopped
- 1/2 cup White Wine (or 1/2 cup more broth)
- 4 cups Chicken Broth, low sodium (or veggie broth)
- 1/2 tsp Kosher Salt
- 1/8 tsp Pepper
- 3/4 cup Grated Parmesan Cheese
- 1 cup Frozen Peas
Have everything ready to go before you begin, for best results.
Turn on the sauté setting. When the display reads HOT, add the olive oil and the butter.
Add the onions to the pot and cook, stirring occasionally, until they begin to turn translucent.
Add the garlic and stir. Cook about 20 seconds.
Add the rice and stir well, until all grains are coated with the oil/butter. Cook for about 4 minutes.
Add the mushrooms and stir.
Add the wine and stir, scraping the bottom of the pot to get up any browned bits (deglaze).
Next, pour in the broth and add the salt & pepper. Stir.
Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
Cancel the Sauté setting.
Press the Pressure Cook or Manual button, or dial. Then press the
+/- button or dial to select 7 minutes. High pressure.
When the cook cycle is finished, let the pot sit undisturbed for 10 to 15 minutes, then turn the steam release knob to the Venting position to release any remaining pressure/steam.
When the pin in the lid has dropped down, open the lid. Stir the risotto and then add the peas and stir.
Add the parmesan and stir. Then place a glass lid on the pot and let the residual heat warm the peas and melt the parmesan.
Give the mixture a final stir and serve hot.
RESOURCES TO MAKE Instant Pot Mushroom Risotto with Peas recipe and more
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