Instant Pot Risotto with Pancetta, Peas & Mushrooms

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recipe by Williams Sonoma

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

The Instant Pot simplifies risotto making by eliminating the need to add the broth in increments and to stir nearly constantly. If you cannot find pea shoots at the market, use tender leaves of baby arugula instead.

Inspired by:

recipe updated Apr 3, 2020


  • Shallot icon
    1 (42g)
  • Garlic clove icon
    Garlic clove
  • Unsalted butter icon
    Unsalted butter
    about ¼ cup (58g)
  • Fresh thyme icon
    Fresh thyme
    1 tbsp (2g)
  • Arborio rice icon
    Arborio rice
    1.5 cups (360g)
  • Dry white wine icon
    Dry white wine
    about ¾ cup (161g)
  • Chicken broth icon
    Chicken broth
    4 cups (996g)
  • Pancetta icon
    ½ cup
  • Shiitake mushrooms icon
    Shiitake mushrooms
  • Oyster mushroom icon
    Oyster mushroom
  • Porcini mushroom icon
    Porcini mushroom
    about ¼ cup (18g)
  • Crimini mushrooms icon
    Crimini mushrooms
    about ¼ cup (22g)
  • Peas icon
    1 cup (122g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    about ¼ cup (38g)
  • Pea shoots icon
    Pea shoots
    as needed
  • Parmesan cheese icon
    Parmesan cheese
    as needed


  • kCook icon Wooden spoon
  • kCook icon Stove
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Large saucepan

Step preview

  1. Add unsalted butter to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add shallot to the inner pot
  4. Sauté until translucent while stirring occasionally - approx 2 min
  5. Add garlic clove and fresh thyme to the inner pot
  6. Sauté until fragrant - approx 1 min
  7. Add arborio rice to the inner pot
  8. Sauté until translucent - approx 3 min
  9. Add dry white wine to the inner pot
  10. Sauté until reduced by half - approx 2 min
  11. Add chicken broth to the inner pot
  12. Cancel - Sauté
  13. Close and lock the lid and turn the steam release handle to Sealing
  14. Pressure cook - Manual, High, 10 min
  15. Add pancetta to a clean large saucepan
  16. Cook until fat is rendered - approx 3 min, medium heat
  17. Add shiitake mushrooms, oyster mushroom, porcini mushroom and crimini mushrooms to the large saucepan
  18. Cook until tender while stirring occasionally - 5 min
  19. Stir peas into the large saucepan
  20. Cook until heated through while stirring frequently - approx 1 min, medium heat
  21. Season with salt & pepper
  22. Quick release
  23. Transfer content of large saucepan to inner pot
  24. Stir parmesan cheese into the inner pot
  25. Season with salt & pepper
  26. Serve immediately
  27. Garnish with pea shoots and parmesan cheese
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