Instant pot zucchini mushroom risotto is the perfect summer rice dish. No lengthy standing behind the stove, no constant stirring and no over-heating your kitchen!
This instant pot zucchini mushroom risotto is an easy-to make side dish that can be also turned into a main, if you like.
It takes about 20-25 minutes from start to finish, including the prep and including the passive “cooking” time (when waiting for the pot to come to pressure)!
How to make zucchini mushroom risotto in instant pot
Start with prepping all the ingredients first. When I cook, I like to prep as I go (while waiting for something to be cooked/sautéed/braised …) as it saves time.
However, when making instant pot zucchini mushroom risotto, I recommend having all the ingredients ready before you start as the whole process is quite quick.
First, pour oil into the stainless-steel pot of your pressure cooker. Add finely diced onion and sauté this until translucent. Then, add mushrooms and garlic. It’s important to stir constantly at this stage to avoid burning the garlic.
After about a minute, pour in the wine and let it cook for a few minutes, so the alcohol has time to evaporate.
After this, the whole process of making instant pot zucchini mushroom risotto gets very simple – turn off the SAUTE function and add the rest of the ingredients and give everything a very good stir.
Cover with lid, lock it into its position and turn the steam release vent to SEALING.
Set timer to 3 minutes and let the pressure cooker do its job. When done, turn off the pot and release the pressure manually by turning the vent to VENTING position. Be careful, as the pot is under a lot of pressure.
Then, just finish off this pressure cooker zucchini mushroom risotto with butter, Parmesan and chives and serve!
Can you make risotto without wine?
Yes, you can. If you don’t want to use wine to make this instant pot zucchini mushroom risotto, feel free to omit it.
What can I add to risotto?
If you like to experiment with flavors, here are some ideas for you: spinach, peas, asparagus, pancetta, ham, sun-dried tomatoes .… If not sure about the cooking times or when to add them, cook them separately on a pan and add them to risotto at the very end.
If you would like to make this a complete meal, add some chicken. I have a recipe for Instant Pot Chicken Risotto. It is one of the most popular instant pot recipes on my blog so if you are looking for a fool-proof recipe, this is it!
When making instant pot zucchini mushroom risotto, you need to cut the zucchini into large chunks. If you don’t, they might dissolve completely into risotto.
Note, that the chunks will still be very soft (almost mushy-like) after cooking so if that is a problem for you, I suggest you cook them separately. But, if you peel the skin off, and cut into smaller pieces, zucchini will dissolve and your picky diners will not even notice!
This vegetarian risotto can be turned into vegan risotto if you don’t stir in butter and Parmesan cheese at the very end. However, because Parmesan provide an extra saltines and flavor to this dish, so you might need to add more seasoning, if you want to omit it.
Looking for more Easy Instant Pot Recipes? Try some of these:
Instant Pot Zucchini Mushroom Risotto
- 3 tablespoons Extra Virgin Olive Oil
- 1 Small Onion , finely chopped
- 4 ounces Button Mushrooms , cleaned & quartered (220 grams)
- 3 Garlic Cloves , minced
- ¼ cup Red Wine
- 1 cup Arborio Rice , rinsed
- 1 teaspoon Salt
- Black Pepper , a generous pinch
- 2 cups Zucchini Chunks (220 grams)
- 2 tablespoons Worcestershire Sauce
- 2 teaspoons Dried Oregano
- 1.5 cup Vegetable Broth
- Parmesan Cheese , see note 4
- Unsalted Butter , see note 5
- Fresh Chives , finely chopped (optional)
- Gather and prep all the ingredients.
- Turn on the instant pot and press the SAUTE button. Pour the oil inside the stainless steel pot and add chopped onion. Saute until translucent. Add mushrooms and garlic and stir constantly for about a minute. Add red wine and mix. Let it cook for a few minutes (2-3) so that the alcohol has time to evaporate. Turn off the pot.
- Add rice, salt, pepper, zucchini, Worcestershire sauce, oregano and vegetable broth. Mix well and cover with the lid.
- Lock the lid into its position and turn the steam release valve to SEALING. Cook on high pressure: press either MANUAL or PRESSURE COOKING button and set timer for 3 minutes. When the time is up, turn it off and release the pressure manually by turning the steam release valve to VENTING (see note 7).
- Stir in butter, Parmesan and fresh chives (if using) and serve!
- This recipe was tested and developed for a 6-quart/6-liter instant pot.
- The overall time does not include time that the pot needs to come to pressure. Count with extra 8-10 minutes.
- Extra virgin olive oil can be substituted with regular olive oil (or cooking olive oil).
- Parmesan – you can substitute it with Grana Padano or Pecorino Cheese.
- Butter – use real butter, not butter substitutes. You can use either salted or unsalted.
- Arborio rice is round (short-grain) rice used specifically for risotto. If you can’t buy it, try using short-grain rice. Alternatively, you can use paella rice or sushi rice too.
- Be careful when releasing the pressure and use an oven glove or kitchen towel to turn the valve to avoid burning.
- For more information and tips please read through the full post.
- You need to cut the zucchini into large chunks otherwise they will dissolve completely when pressure-cooked. If you prefer that your zucchini pieces have some bite to them, I recommend cooking them separately.