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Instant Pot Mushroom & Kale Risotto

Instant Pot Mushroom & Kale Risotto

  • Author: Instant Pot Eats
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Italian-inspired
  • Diet: Vegetarian


Learn how to make a delicious and nutritious Instant Pot mushroom and kale risotto. This vegetarian-friendly, gluten-free dish is great for a family dinner and is of restaurant quality but made in your kitchen. Find step-by-step photos for how to make this mushroom risotto and kale chips below this recipe card.



5 kale leaves (3 leaves if not making kale chips)

10 medium mushrooms (Cremini, Swiss Brown, Bella)

Olive oil (plus, oil spray is handy)


For cooking the risotto:

1.5 tablespoons olive oil

1 medium onion, finely diced

1 celery rib, diced small

3 garlic cloves, finely diced

1/2 cup dried Porcini mushrooms, roughly cut 

1/2 teaspoon black pepper

1/2 teaspoon salt

1 tablespoon soy sauce or Tamari (GF) sauce

1.5 cups Arborio rissoto rice

4 cups vegetable stock (we used water and stock cubes) 

To finish the risotto once cooked:

2 tablespoons butter

1 tablespoon lemon juice

1 cup shredded Parmesan cheese


  • For kale chips (optional). Preheat the oven to 345 F / 175 C. Remove the stems from two kale leaves and tear them into pieces. Wash and thoroughly dry kale with a salad spinner or kitchen towel. Drizzle kale with olive oil and sprinkle with seasoning salt. You can use oil spray for this step. Place on a flat baking tray/sheet and spray with olive oil. Bake until the edges brown but are not burnt – 10 to 15 minutes – and check halfway through to see if any leaves need to be turned or moved around. 
  • Prep for risotto. Remove the remaining kale leaves from the stems and wash them. Chop them roughly and set them aside. Slice 4-5 mushrooms for pan-frying and set aside. Dice the remaining mushrooms for cooking the risotto, about 1 cup. Dice the onion, celery, garlic and roughly chop the dried porcini mushrooms. 
  • Saute. Press the Saute button on the Instant Pot and once hot, add the olive oil, onions and celery and cook for 2-3 minutes, stirring a couple of times. Add diced mushrooms, dried porcini mushrooms and garlic and stir through for a minute. Cancel the Saute. 
  • Add the salt, pepper and stock cubes, if using. Pour in the 4 cups of water or stock, and 1 tablespoon soy sauce. Stir through, scraping the bottom of the pot with a spatula. 
  • Add the unrinsed Arborio rice and stir through. Finish with the chopped kale and use the spatula to press it down into the liquid. 
  • Set & Cook: Set to Pressure Cook on HIGH for 5 minutes. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 7 minutes and then the 5-minute timer will begin. 
  • Once the timer is done, allow the pressure to release naturally for about 3-5 minutes. Then use the quick release to let off the remaining pressure.
  • Prepare other bits. While the rice is cooking, prepare butter, Parmesan and lemon juice. Pan-fry the sliced mushrooms in a little olive oil for 5-6 minutes on medium-high heat, until browned. Stir a few times and season with a little salt. Set aside.  
  • Finish the dish. Remove the Instant Pot lid. Most of the liquid should be absorbed into the rice but not all. Add butter, Parmesan cheese and lemon juice and stir through until melted and creamy. IF the rice has absorbed all stock, you can add a little extra stock or water to thin it out. Taste for salt and pepper. 
  • Serve: Serve with pan-fried mushrooms and kale chips on top.


Storing leftovers: Risotto is best eaten served right away as it will get firmer and thicker once it’s cold; having said that, it will keep for 1-2 days in the fridge and can be reheat with a little stock or water to thin back out.

Leftover risotto can be used to make risotto balls or fritters. Simply add more grated cheese, some flour and an optional egg and mould into round patties. You can dip them into breadcrumbs or dust with extra flour. Pan-fry in a thin layer of oil until crispy and lightly golden brown on each side. 

Freezer: If you want to freeze the risotto for later, do it before adding butter or cheese as dairy doesn’t freeze well. Once the risotto is pressure-cooked, cool it down and store it in a freezer-friendly container. Defrost overnight or in a microwave, then reheat together with some water or stock on the stove or Saute setting in the Instant Pot. Once hot, add the butter and Parmesan cheese to finish the dish. 


  • Serving Size: 1.5 cups of cooked risotto
  • Calories: 325
  • Sugar: 5.4 g
  • Sodium: 1320.8 mg
  • Fat: 17.1 g
  • Carbohydrates: 32.1 g
  • Fiber: 2.2 g
  • Protein: 12.6 g
  • Cholesterol: 29.7 mg

Keywords: Instant Pot, Mushrooms, Kale, Rice, Risotto, Vegetarian, Gluten-Free