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    Home - Recipes - Sides

    Mushroom and Spinach Risotto { Instant Pot }

    Apr 22, 2019 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 51 Comments

    26393 shares
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    Mushroom and spinach risotto! All the flavours and texture of traditional stovetop risotto made quickly in the Instant Pot. With only 20 minutes from start to finish, you can have risotto any day of the week!

    a bowl of spinach and mushroom risotto topped with a sliver of parmesan cheese and thyme sprigs

    Risotto fans, have you ever tried risotto in the Instant Pot?

    I had been wanting to try this for a while and I was sceptical at first that you could make creamy and flavourful risotto in the Instant Pot in just a fraction of the time it takes to make it stovetop.  I mean, all that stirring and carefully pouring out cups of stock had to be for something, right?

    I was a doubter, and I just want to go on record here to say that I was totally wrong.  Totally.

    In just 15 minutes of cook time, your Instant Pot can turn out a risotto that rivals a true labour of love - traditional stovetop risotto.

    a bowl of mushroom and spinach risotto on a table next to a napkin and cutlery

    How to Make Mushroom and Spinach Risotto

    Dice your celery and onions finely.

    A cutting board with finely diced celery and onion on it.

    Set your Instant Pot to saute on high. Add 2 tablespoon of olive oil to it and allow it to heat for a minute then add the diced onion, celery and garlic. Season with salt and pepper.

    Finely diced onion and celery cooking in an Instant Pot.

    Saute the vegetables while stirring often for 2-3 minutes or until they have softened and begun to turn translucent.

    Add the sliced mushrooms and thyme sprigs to the pot and saute while stirring frequently for 3-4 minutes or until the mushrooms have softened.

    Sauteed mushrooms, onions and celery in an Instant Pot.

    Add the wine and chicken broth to the pot along with the rice and give everything a good stir.

    Close the lid on the Instant Pot and set it to cook on high pressure for 6 minutes.

    All the ingredients for instant pot mushroom and spinach risotto in an Instant Pot waiting to be pressure cooked.

    When the cooking time is up quick release the pressure.

    Open the pot and stir the rice to find and remove the stems from the thyme.

    Add the chopped spinach and grated parmesan to the risotto and stir until the spinach has wilted into it.

    Add the butter to the pot and stir to coat the rice.

    finishing the risotto with butter after it has been cooked in the Instant Pot

    Dietary Considerations and Accommodations

    This recipe for easy bean salad is suitable for the following diets:

    • vegetarian
    • gluten free

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    More recipes you’ll love!

    If you like this Instant Pot risotto, you might want to check out some of our other Instant Pot recipes:

    • Lentil tacos
    • Black bean soup
    • Miso breakfast oats

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    A close up view of a bowl of mushroom and spinach risotto.
    Print Recipe
    4.13 from 32 votes

    Mushroom and Spinach Risotto { Instant Pot }

    perfectly cooked, creamy and flavourful mushroom spinach risotto quickly cooked in the Instant Pot.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Main Course
    Cuisine: Italian
    Servings: 3 people
    Calories: 519kcal
    Author: Courtney
    Prevent your screen from going dark

    Equipment

    Instant Pot

    Ingredients:

    • 2 Tablespoons olive oil
    • 2 cloves garlic - minced
    • 1 onion - diced
    • 1 ribs celery - diced
    • 8 ounces cremini mushrooms - thinly sliced
    • 3-4 sprigs fresh thyme
    • 1 1⁄2 cups vegetable stock
    • 1⁄2 cup dry white wine - or more vegetable broth
    • 1 cup arborio rice
    • 3 cups baby spinach
    • 1⁄3 cup freshly grated parmesan cheese
    • 2 Tablespoons butter
    • sea salt and freshly ground black pepper - to taste

    Instructions

    • Dice your celery and onions finely.
    • Set your Instant Pot to saute on high. Add 2 tablespoon of olive oil to it and allow it to heat for a minute then add the diced onion, celery and garlic. Season with salt and pepper.
    • Saute the vegetables while stirring often for 2-3 minutes or until they have softened and begun to turn translucent.
    • Add the sliced mushrooms and thyme sprigs to the pot and saute while stirring frequently for 3-4 minutes or until the mushrooms have softened.
    • Add the wine and chicken broth to the pot along with the rice and give everything a good stir.
    • Close the lid on the Instant Pot and set it to cook on high pressure for 6 minutes.
    • When the cooking time is up, quick release the pressure.
    • Open the pot and stir the rice to find and remove the stems from the thyme.
    • Add the chopped spinach and grated parmesan to the risotto and stir until the spinach has wilted into it.
    • Add the butter to the pot and stir to coat the rice.

    Notes

    ** This recipe serves 3 as a main course, or 6 as a side or starter

    Nutrition

    Calories: 519kcalCarbohydrates: 65gProtein: 12gFat: 21gSaturated Fat: 8gTrans Fat: 1gCholesterol: 30mgSodium: 750mgPotassium: 704mgFiber: 4gSugar: 5gVitamin A: 3501IUVitamin C: 14mgCalcium: 196mgIron: 5mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
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    Reader Interactions

    Comments

    1. Meghna says

      April 23, 2019 at 3:42 pm

      I am a huge lover of everything instant pot and this risotto looks so yum. Will give it a try tonight. Thanks.

      Reply
      • Courtney says

        April 23, 2019 at 10:32 pm

        Hope you enjoy it!

        Reply
    2. Sues says

      April 23, 2019 at 4:20 pm

      Ooh this looks so good!! I've only made risotto in my Instant Pot once and it wasn't the best, so I definitely need to try this recipe!

      Reply
      • Courtney says

        April 23, 2019 at 10:32 pm

        You do!! You will love it!

        Reply
    3. Beth Neels says

      April 23, 2019 at 4:40 pm

      I love this! It makes cooking risotto so easy! No more standing over the stove and stirring for half an hour! Thanks! I can' t wait to try it!

      Reply
      • Courtney says

        April 23, 2019 at 10:31 pm

        You're welcome! Hope you enjoy it as much as we do!

        Reply
      • Leonie says

        August 21, 2022 at 9:34 am

        Awesome! Thank you . Haven't cooked a risotto for years. Worried it wouldn't work out. This was just the best. Used zucchni as i didn't have celery. Otherwise I followed the recipe e xactly. Very much enjoyed

        Reply
    4. Lisa Huff says

      April 23, 2019 at 4:50 pm

      Wow, would never have guessed this was made in an Instant Pot! So much easier than a pot!

      Reply
      • Courtney says

        April 23, 2019 at 10:31 pm

        SO much easier!

        Reply
    5. Jere Cassidy says

      April 23, 2019 at 4:53 pm

      I so rarely make risotto but I want to try this recipe. I love the flavor combination.

      Reply
      • Courtney says

        April 23, 2019 at 10:31 pm

        I hope you get a chance to!

        Reply
    6. IPnewbie says

      July 03, 2019 at 1:07 am

      Is this better with chicken broth or vegetable broth? I just noticed that the ingredients lists one while the instructions lists the other.

      Reply
      • Courtney says

        July 03, 2019 at 1:21 am

        I used vegetable broth, I will correct the typo in the post.

        It would taste great with either though so feel free to use what you have or whichever flavor you prefer.

        Reply
        • IPnewbie says

          September 04, 2019 at 6:24 am

          Finally got around to making this - turned out great! Relatively fast and easy, too. The only thing I did differently (because my pot has a tendency to get the burn message) was I rinsed the rice really well before adding it to the pot after the vegetable broth. Didn't stir but instead just gently pushed down until it was submerged. Thanks for the great recipe!

    7. Sarah | Well and Full says

      July 25, 2019 at 8:26 pm

      This risotto looks so creamy and delicious! And I love that it's made in the Instant Pot! 🙂

      Reply
      • Courtney says

        July 29, 2019 at 9:14 pm

        Thanks Sarah! The Instant Pot is such a great tool!

        Reply
        • Sharon Grant says

          December 07, 2019 at 12:39 am

          Instant Pot finally arrived. Made this tonight and it was FANTASTIC!! I'm going to try doubling it for next time...I have the large instant pot, so maybe then I might have some leftovers to snack on later....cause tonight's risotto is ALL GONE!

        • Courtney says

          December 09, 2019 at 4:41 pm

          I'm so happy you enjoyed it! I hope you're loving your new Instant Pot!

    8. Sarah says

      October 09, 2019 at 10:01 pm

      I can’t wait to try this! Has anyone tried doubling this recipe? I’m wondering if that will require a change in cooking time?

      Reply
      • Courtney says

        October 21, 2019 at 8:22 pm

        Hi Sarah! Sorry, I missed your comment somehow earlier - I haven't doubled it, but the cooking time should remain the same.

        Reply
    9. Sharon Grant says

      December 06, 2019 at 4:04 pm

      I bought an Instapot on Cyber Monday and as soon as it gets here....this is the first thing I'm making! Can't wait!!

      Reply
    10. Lisa says

      January 13, 2020 at 12:11 am

      I made this tonight and it was delicious! I substituted Asiago cheese because I was out of Parmesan cheese. I will definitely be making this again!

      Reply
      • Courtney says

        January 13, 2020 at 3:45 pm

        I'm so happy to hear you enjoyed it!

        Reply
    11. Rita says

      January 20, 2020 at 12:43 am

      I made this for dinner this evening. Easy, quick and delicious. I did not have any fresh thyme so I used dried and it came out fine. I also had fresh spinach, but it was not baby spinach, so I just chopped it up, also turned out perfectly fine. This recipe is a keeper. I love making risotto in the instant pot, I will not be going back to stove-top cooking of risotto. .

      Reply
      • Courtney says

        January 21, 2020 at 4:37 pm

        I'm so glad to hear that Rita! Enjoy!

        Reply
    12. Anderson says

      January 26, 2020 at 8:58 pm

      Hi, can you make this recipe without an insta pot? If so how long on stove top and what heat?
      Thank you

      Reply
      • Courtney says

        January 27, 2020 at 4:50 pm

        Hi there! The measurements for stock in this recipe are specifically for the Instant Pot or pressure cooker.

        Reply
    13. Frankie says

      June 16, 2020 at 9:32 pm

      I have made this recipe a few times. I like to add a yellow or orange pepper and cherry tomatoes to it when sauteing the onions. I've doubled the recipe, It turns out perfect!

      Reply
    14. Rini says

      August 07, 2020 at 1:51 am

      The recipe was really easy to follow. It turned out so creamy and delicious!! Would make again!

      Reply
    15. Carrie Burns says

      September 21, 2020 at 12:16 am

      Excellent and quick!! No one would know you didn’t stand over the stover perfecting it 🙌🏼

      Reply
    16. Terri says

      September 27, 2020 at 5:40 pm

      Hello, can I make this without mushrooms? Thanks

      Reply
      • Courtney says

        September 28, 2020 at 1:37 pm

        Hi Terri! You could definitely make this without the mushrooms if you don't like them. I'd suggest doubling the spinach then and making it a spinach risotto, or adding another vegetable if you like.

        Reply
    17. Ann says

      October 02, 2020 at 10:15 pm

      Can you use Jamsine rice instead?

      Reply
      • Courtney says

        October 05, 2020 at 1:45 pm

        No, for risotto to be creamy you need to use arborio rice.

        Reply
    18. Chris says

      October 03, 2020 at 1:09 am

      So yummy! We used a bit of apple cider vinegar instead of the wine.

      Reply
    19. Elizabeth Scott says

      November 02, 2020 at 10:26 pm

      This recipe came out perfect!!! The risotto was delicious and the added mushrooms, spinach and Parmesan cheese were so good!! Thank you for posting!

      Reply
      • Courtney says

        November 03, 2020 at 3:06 pm

        You are so welcome! I'm so happy you enjoyed it!

        Reply
    20. Brenna says

      November 09, 2020 at 2:16 am

      Can you make this doubling the ingredients for a bigger batch?

      Reply
      • Courtney says

        November 09, 2020 at 2:20 pm

        Yes, you can!

        Reply
      • Karen says

        February 14, 2021 at 7:43 pm

        Can you add Kale instead of Spinach?

        Reply
        • Courtney says

          February 16, 2021 at 10:15 pm

          You sure can! I would saute the kale with the mushrooms first though, as it is tougher and will need to cook unlike the spinach.

    21. Sara says

      November 23, 2020 at 4:02 pm

      Made it today and it was so good! Used frozen spinach, and added some frozen peas and vegan cheese & nooch at the end. Will definitely make this again (every week :-D). Thank you for the recipe!

      Reply
    22. Mary Blue says

      February 20, 2021 at 9:45 pm

      I would love to try the risotto recipe but do not have an instant pot. Can the recipe be altered to cook on the stove?

      Reply
      • Courtney says

        February 22, 2021 at 2:35 pm

        If you wanted to cook it on the stove check out our parmesan risotto . You'll find instructions for stovetop risotto there. The volume of liquid used is different with the stovetop method.

        Reply
    23. Carochi says

      February 25, 2021 at 4:09 am

      So after adding the run cooked rice on step 8, how long do I pressure cook it? Could you please revise the steps? Thanks!

      Reply
      • Courtney says

        February 25, 2021 at 7:55 pm

        Step 8 is removing the thyme stems for the already cooked rice. If you are looking for the cook time for the rice that's step 6. The cook time is 6 minutes as noted both in the recipe and the blog post. I hope that helps!

        Reply
    24. Belinda says

      March 06, 2021 at 6:24 pm

      I made this with white mushrooms and beef broth because that's what I had on hand and it's delicious!!

      Reply
      • Courtney says

        March 10, 2021 at 7:27 pm

        I'm so glad you loved it!

        Reply
    25. Ann Baker says

      December 02, 2021 at 5:44 pm

      Crazy good, quick and EASY! Making risotto in the Instant Pot is a true game changer. A tip for the fresh thyme: tie the bundle together with kitchen twine for easy removal. Also I think a Parm/Romano cheese blend would work too or sub grated Asagio. A perfect meatless entree or side dish too.

      Reply
    26. Jaime says

      December 22, 2021 at 11:05 pm

      Can you make this with you jarred parm cheese (it's all I have haha, don't judge!)

      Reply
      • Courtney says

        December 23, 2021 at 3:16 pm

        No judgement at all!! The flavor of fresh is definitely best, but you can absolutely use what you’ve got 🙂

        Reply

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