Easy Pressure Cooker Mushroom Risotto

Rated 5.0 based on 4 customer reviews
Easy Pressure Cooker Mushroom Risotto
Easy Pressure Cooker Mushroom Risotto


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1½ cups Arborio rice
  • 3 large shallots, finely chopped
  • 1 teaspoon crushed fennel seeds
  • ½ cup dry white wine
  • 3½ cups chicken stock
  • 8 ounces fresh cremini mushrooms, sliced
  • ½ teaspoon salt
  • 1 cup grated Parmesan cheese
  • 2 tablespoons finely chopped parsley


For best results, we recommend using:


  1. Melt butter and olive oil together in inner steel pot of a pressure cooker set to Sauté on High. Sauté rice, shallots, and fennel seeds in hot oil and butter until shallot softens, 3 to 5 minutes. 
  2. Pour white wine into pot and stir until wine has mostly evaporated, about 1 minute. Add chicken stock, mushrooms, and salt.
  3. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 4 minutes. Turn steam vent handle to Venting to quick-release pressure. 
  4. Stir risotto until desired creaminess is reached. If you want to loosen the consistency, add a splash of water or chicken stock.
  5. Stir Parmesan cheese and parsley into risotto until cheese is melted and incorporated. Serve immediately. 
Mealthy tip:

Try any variety of mushroom in this recipe. Shiitake, chanterelle, or morel mushrooms make a great risotto.

Serve this dish by itself or alongside your favorite protein like baked chicken or grilled tilapia.

A crisp white wine like Sauvignon Blanc or Vinho Verde are great additions to this meal.


5.0out of 5 Stars

(4 Reviews)

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What others are saying

Image of Kaitlynne Vasquez

Kaitlynne Vasquez says:

Really loved this recipe! Substituted the fennel for Italian seasoning since we aren’t big on that spice. The mixture was still pretty soupy when it was finished, so I left it on keep warm for 15min and it was the perfect risotto texture, will definitely make again!

Image of Marisa Gump

Marisa Gump says:

I was afraid to try this since my only rice dish in the MultiPot so far was a brown rice fail. This was amazing! I cut the fennel seed quantity in half. I will definitely be making this again.

Image of Bill McKinley

Bill McKinley says:

Very enjoyable risotto! I cut back the amount of fennel seed to three-quarter teaspoon and it gave just the right hint of fennel taste in the finished product. I used a nice dry Sauvignon Blanc which worked wonderfully in this recipe. I increased the amount of Parmesan cheese to 1 1/4 cup which gave a creamy or texture to the final result. Definitely a recipe I will do again and again!

Image of Ann Robinette

Ann Robinette says:

Excellent! However it took 8” not 4 to be cooked enough. Otherwise very delicious