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!

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.
How to Make Mushroom and Spinach Risotto
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.
Dietary Considerations and Accommodations
This recipe for easy bean salad is suitable for the following diets:
- vegetarian
- gluten free
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Mushroom and Spinach Risotto { 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
Nutrition
* nutritional information is calculated by online tools and may not be 100% accurate.
Meghna says
I am a huge lover of everything instant pot and this risotto looks so yum. Will give it a try tonight. Thanks.
Courtney says
Hope you enjoy it!
Sues says
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!
Courtney says
You do!! You will love it!
Beth Neels says
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!
Courtney says
You're welcome! Hope you enjoy it as much as we do!
Leonie says
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
Lisa Huff says
Wow, would never have guessed this was made in an Instant Pot! So much easier than a pot!
Courtney says
SO much easier!
Jere Cassidy says
I so rarely make risotto but I want to try this recipe. I love the flavor combination.
Courtney says
I hope you get a chance to!
IPnewbie says
Is this better with chicken broth or vegetable broth? I just noticed that the ingredients lists one while the instructions lists the other.
Courtney says
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.
IPnewbie says
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!
Sarah | Well and Full says
This risotto looks so creamy and delicious! And I love that it's made in the Instant Pot! 🙂
Courtney says
Thanks Sarah! The Instant Pot is such a great tool!
Sharon Grant says
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
I'm so happy you enjoyed it! I hope you're loving your new Instant Pot!
Sarah says
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?
Courtney says
Hi Sarah! Sorry, I missed your comment somehow earlier - I haven't doubled it, but the cooking time should remain the same.
Sharon Grant says
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!!
Lisa says
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!
Courtney says
I'm so happy to hear you enjoyed it!
Rita says
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. .
Courtney says
I'm so glad to hear that Rita! Enjoy!
Anderson says
Hi, can you make this recipe without an insta pot? If so how long on stove top and what heat?
Thank you
Courtney says
Hi there! The measurements for stock in this recipe are specifically for the Instant Pot or pressure cooker.
Frankie says
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!
Rini says
The recipe was really easy to follow. It turned out so creamy and delicious!! Would make again!
Carrie Burns says
Excellent and quick!! No one would know you didn’t stand over the stover perfecting it 🙌🏼
Terri says
Hello, can I make this without mushrooms? Thanks
Courtney says
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.
Ann says
Can you use Jamsine rice instead?
Courtney says
No, for risotto to be creamy you need to use arborio rice.
Chris says
So yummy! We used a bit of apple cider vinegar instead of the wine.
Elizabeth Scott says
This recipe came out perfect!!! The risotto was delicious and the added mushrooms, spinach and Parmesan cheese were so good!! Thank you for posting!
Courtney says
You are so welcome! I'm so happy you enjoyed it!
Brenna says
Can you make this doubling the ingredients for a bigger batch?
Courtney says
Yes, you can!
Karen says
Can you add Kale instead of Spinach?
Courtney says
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.
Sara says
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!
Mary Blue says
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?
Courtney says
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.
Carochi says
So after adding the run cooked rice on step 8, how long do I pressure cook it? Could you please revise the steps? Thanks!
Courtney says
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!
Belinda says
I made this with white mushrooms and beef broth because that's what I had on hand and it's delicious!!
Courtney says
I'm so glad you loved it!
Ann Baker says
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.
Jaime says
Can you make this with you jarred parm cheese (it's all I have haha, don't judge!)
Courtney says
No judgement at all!! The flavor of fresh is definitely best, but you can absolutely use what you’ve got 🙂