Instant Pot Creamy Mushroom and Spinach Risotto

Mushroom and spinach risotto made in the Instant Pot — all the creamy texture and rich flavor of traditional risotto, prepared quickly and easily. Ready in about 20 minutes from start to finish, this Instant Pot mushroom and spinach risotto is perfect for weeknight dinners or a simple, elegant weekend meal.

If you’ve been hesitant to make risotto in an electric pressure cooker, this recipe will change your mind. The Instant Pot streamlines the process: you still get the creamy result of stovetop risotto without constant stirring, and the mushrooms and spinach meld into the rice for a satisfying main course.

How to Make Mushroom and Spinach Risotto

Prepare the aromatics: finely dice the celery and onion, and mince the garlic.

Set the Instant Pot to sauté on high. When hot, add 2 tablespoons of olive oil, then add the diced onion, celery and garlic. Season with sea salt and freshly ground black pepper.

Sauté the vegetables, stirring often, for 2–3 minutes until softened and translucent.

Add the sliced mushrooms and fresh thyme sprigs. Continue to sauté, stirring frequently, for 3–4 minutes until the mushrooms release their juices and begin to soften.

Pour in the dry white wine and the vegetable stock, then add the arborio rice. Stir well to combine and to deglaze the bottom of the pot.

Close the lid and cook on high pressure for 6 minutes.

When the cooking time finishes, perform a quick pressure release. Open the pot and stir the risotto, removing the thyme stems as you find them.

Add the chopped baby spinach and the grated Parmesan. Stir until the spinach wilts and is fully incorporated.

Finish by stirring in 2 tablespoons of butter until the rice is glossy and coated. Taste and adjust seasoning with more salt and pepper if needed.

Ingredients

• 2 Tablespoons olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 rib 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, chopped
• 1/3 cup freshly grated Parmesan cheese
• 2 Tablespoons butter
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Dice celery and onion finely; mince garlic.
2. Set Instant Pot to sauté on high. Add oil and heat for about a minute.
3. Add onion, celery and garlic; season with salt and pepper. Sauté 2–3 minutes until translucent.
4. Add mushrooms and thyme; sauté 3–4 minutes until mushrooms soften.
5. Add wine and vegetable stock, then add arborio rice. Stir to combine and deglaze the pot.
6. Close lid and cook on high pressure for 6 minutes.
7. Quick release the pressure when the timer finishes. Open the pot and remove thyme stems.
8. Stir in chopped spinach and grated Parmesan until the spinach wilts.
9. Stir in butter until the risotto is creamy and glossy. Adjust salt and pepper to taste.

Tips, Variations and Serving Suggestions

For extra richness, stir in an additional tablespoon of butter or a splash of cream at the end. Substitute baby kale or Swiss chard for the spinach if you prefer a heartier green. If you want a vegan option, omit the Parmesan and use a vegan butter alternative and a bit more nutritional yeast for savory depth.

Serve this mushroom and spinach risotto as a comforting main course with a simple green salad, or offer it as an elegant side alongside roasted vegetables or grilled proteins. Leftovers keep well in the refrigerator for 2–3 days; gently reheat with a splash of broth to restore creaminess.

Dietary Considerations and Accommodations

This Instant Pot mushroom and spinach risotto is suitable for vegetarian and gluten-free diets when made with gluten-free stock and wine. To make it vegan, replace butter and Parmesan with plant-based alternatives.

Recipe Details

• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Servings: 3 (main) / up to 6 (side)
• Course: Main Course
• Cuisine: Italian-inspired

Nutrition (per serving)

• Calories: 519 kcal
• Carbohydrates: 65 g
• Protein: 12 g
• Fat: 21 g (Saturated fat: 8 g)
• Sodium: 750 mg
• Fiber: 4 g

*Nutritional information is an estimate and may vary depending on specific ingredients and brands used.

Notes

This recipe serves 3 as a main course or about 6 as a side or starter. Adjust the quantities proportionally to serve more people, and allow a little extra liquid if increasing the rice amount significantly.