Easy, Delicious Mushroom Risotto in a Pressure Cooker

Easy, Delicious Mushroom Risotto in a Pressure Cooker

Discover the secret to making incredibly flavorful and creamy mushroom risotto in less time using your pressure cooker. This recipe will revolutionize your risotto game, delivering restaurant-quality results with minimal effort.

Unlocking Intense Mushroom Flavor in Your Risotto

The key to this mouthwatering mushroom risotto lies in maximizing flavor at every step. We use a generous pound and a half of mixed mushrooms, combining wild chanterelles, shiitakes, oysters, and creminis for a complex umami punch. But we don’t stop there – we infuse the broth with dried porcini mushrooms and even utilize mushroom trimmings to create a rich “mushroom tea” that elevates the dish to new heights.

By sautéing the fresh mushrooms until deeply browned and adding a splash of soy sauce, we intensify their earthy flavors. A touch of miso paste further enhances the savory notes, resulting in a risotto that truly celebrates the essence of mushrooms.

The Pressure Cooker Advantage

Using a pressure cooker transforms risotto from a labor-intensive dish into a quick and easy meal. In just five minutes of pressure cooking, you’ll achieve perfectly al dente rice surrounded by a lusciously creamy sauce. This method not only saves time but also ensures consistent results every time.

Finishing Touches for the Perfect Mushroom Risotto

While the risotto cooks, prepare a mix of fresh herbs like parsley, tarragon, chervil, and chives to add a bright pop of flavor. Don’t forget to warm your serving bowls – this simple step keeps your risotto creamy from the first bite to the last.

A generous shower of grated Parmesan cheese and a splash of heavy cream (if desired) round out the flavors, creating a truly indulgent dish that’s sure to impress.

Pressure Cooker Mushroom Risotto Recipe


  • 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
  • 1 ounce (30g) dried porcini mushrooms (optional)
  • 4 tablespoons (60ml) extra-virgin olive oil
  • 4 tablespoons (50g) unsalted butter
  • 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
  • Kosher salt and freshly ground black pepper
  • 1 medium yellow onion, finely chopped (about 6 ounces; 170g)
  • 2 medium cloves garlic, finely minced
  • 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
  • 2 teaspoons (10ml) soy sauce
  • 1 tablespoon (15ml) light miso paste
  • 3/4 cup (175ml) dry white wine
  • 1/4 cup (60ml) heavy cream (optional; see note)
  • 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
  • Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives


  1. Infuse the stock: Microwave stock and dried mushrooms until simmering. Remove porcini, chop, and set aside. Add fresh mushroom scraps to the stock for extra flavor.
  2. Sauté mushrooms: Heat oil and butter in the pressure cooker. Cook fresh mushrooms until well-browned and moisture evaporates, about 8 minutes.
  3. Build flavors: Add onion, garlic, and chopped porcini. Cook until onions soften. Stir in rice, toasting until translucent. Incorporate soy sauce and miso paste.
  4. Deglaze: Add wine, cooking until the alcohol aroma dissipates and liquid mostly evaporates.
  5. Pressure cook: Strain infused stock into the pot. Ensure all rice is submerged. Cook at low pressure for 5 minutes, then quickly release pressure.
  6. Finish the risotto: Stir to develop creaminess. Add cream (if using), cheese, and herbs. Adjust consistency if needed. Season with salt and pepper.


For extra creaminess, add a splash of heavy cream before serving. Taste first to decide if it’s needed.

No Pressure Cooker? No Problem: Use a Dutch oven and follow the recipe through step 4. Add 2 extra cups of broth, simmer for about 30 minutes, stirring occasionally. Add more broth as needed to reach desired consistency.

Nutrition Facts (per serving)
320 Calories
18g Fat
26g Carbs
7g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 320
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 32%
Cholesterol 22mg 7%
Sodium 961mg 42%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Total Sugars 4g
Protein 7g
Vitamin C 3mg 14%
Calcium 82mg 6%
Iron 2mg 9%
Potassium 629mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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