Risotto, Without the Arm Workout
Ah, risotto. The dish we all love to eat but dread to make—because standing over the stove stirring endlessly sounds romantic… until your arm starts cramping. Traditional risotto is an act of love, yes, but making it in the Instant Pot? That, my friends, is self-love. And this Wild Mushroom and Pea Risotto is here to save your weeknight and your biceps.
With only 6 minutes of cook time (yes, you read that right), this risotto checks all the boxes: creamy, deeply savory from the wild mushrooms and pancetta, and brightened up with sweet spring peas. It’s the perfect dish to welcome spring with open arms—and zero stirring.
The risotto gets its rich flavor from golden-browned mushrooms, crispy pancetta, and sweet spring peas. Can’t find wild (aka exotic) mushrooms? No worries—use whatever mushrooms you can get your hands on.
Earthy mushrooms, sweet peas, and salty pancetta play beautifully together in this velvety bowl of goodness. It’s elegant enough for date night but easy enough for a weeknight dinner in your pajamas. Plus, you don’t have to babysit the pot, which is really the dream, isn’t it?
Why this Recipe Works
•Instant Pot magic cuts down on labor without compromising creaminess.
•Toasting the rice builds a nutty flavor base for a richer risotto.
•Wild mushrooms bring deep, umami-packed goodness to each bite.
•Peas and fresh herbs add brightness and scream spring is here.
•Crispy pancetta gives it texture, salt, and a good reason to sneak bites before serving.
Tips for Making Wild Mushroom and Pea Risotto
•Use Arborio rice—its high starch content is key to that creamy texture.
•Go for wild mushrooms like maitake, oyster, or black trumpets for a more complex flavor.
•Deglaze with dry white wine—it balances the richness beautifully.
•Don’t skip the pancetta—you’ll want those golden, crispy bits on top.
•Finish with fresh herbs like chives or parsley for brightness and color.
How To Make Wild Mushroom and Pea Risotto
This creamy Instant Pot wild mushroom and pea risotto is the ultimate spring comfort dish. Quick, easy, and packed with flavor—ready in just 6 minutes!
Cook the Pancetta
Remove with a slotted spoon and set aside on a paper towel.
Using the sauté function on your Instant Pot, heat 1 tablespoon olive oil.
Add pancetta and cook until golden and crisp, about 7–10 minutes.
Cook the Mushrooms
Transfer mushroom mixture to a measuring cup and add enough chicken stock to make 4 cups total.
Add chopped mushrooms to the pot and sauté until browned, about 7 minutes.
Stir in sliced garlic and cook for 1 minute.
Toast and Pressure Cook the Rice
Secure the lid and cook on High Pressure for 6 minutes.
Add remaining tablespoon olive oil to the pot.
Stir in Arborio rice and kosher salt, cooking for 3–5 minutes until lightly toasted.
Add white wine and cook until evaporated, about 1 minute.
Pour in the mushroom-stock mixture and half of the pancetta.
Finish the Risotto
Taste and adjust seasoning. Serve with fresh chives or parsley, and freshly shaved Parmesan.
Manually release the pressure. Stir in peas until creamy, 1-2 minutes.
Love At First Stir
Who says you can’t have creamy, luxurious risotto on a weeknight? This Instant Pot Wild Mushroom and Pea Risotto makes it possible—without breaking a sweat or your spirit. And let’s be honest, anytime you can cook like a pro and be on the couch with a glass of wine in under 30 minutes? That’s a win.
Make this once, and I promise—you’ll never look at Arborio rice the same again.
Instant Pot Wild Mushroom and Pea Risotto
Ingredients
Instructions
-
Cook the Pancetta
Using the saute function, heat 1 tablespoon of the oil in the pressure cooker. Add the pancetta and cook until golden and crisp, 7 to 10 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate.
-
Cook the Mushrooms
Add the mushrooms to the pot and saute until they've released the liquid and are just browned, about 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Using a slotted spoon, transfer the mushrooms and garlic to a 4-cup measuring cup, and then add enough stock to make 4 cups.
-
Toast and Cook the Arborio Rice
Heat the remaining 1 tablespoon oil in the pressure cooker, stir in the rice and salt, and cook until the rice is lightly toasted, 3 to 5 minutes. Stir in the wine and cook until its evaporated, about 1 minute. Stir in the mushroom stock mixture and half of the cooked pancetta. Cover and cook on high pressure for 6 minutes
-
Add the Peas
Release the pressure manually. Then stir in the peas and continue stirring until the risotto is creamy and the peas are cooked, about 2 minutes. Taste, adjust seasoning if necessary, and sprinkle with the reserved crispy pancetta, chives, and Parmesan before serving
Equipment
Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!
Nutritional Value
Nutritional Value
Servings 4
Serving Size 1
- Amount Per Serving
- Calories 577kcal
- % Daily Value *
- Total Fat 40g62%
- Saturated Fat 16g80%
- Trans Fat 1g
- Cholesterol 89mg30%
- Sodium 850mg36%
- Potassium 408mg12%
- Total Carbohydrate 32g11%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 24g48%
- Vitamin A 800 IU
- Vitamin C 4 mg
- Calcium 467 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe works with all ice cream maker. After pureeing, chill the mixture in the refrigerator, then freeze in your ice cream maker according to manufacturer's instruction.
