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farro risotto

Instant Pot Farro Risotto with Mushrooms

  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Risotto


This creamy risotto is made with farro instead of traditional arborio rice, for a heartier, healthier risotto. Mushrooms and Parmesan cheese give this vegetarian risotto a delicious, salty flavor!



  • 1 ½ cups pearled farro
  • 2 tablespoons butter
  • 1 onion, minced
  • 8 oz baby bella or button mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 cups broth
  • 2 oz parmesan cheese (about ¾ cup shredded)


  1. In a blender or food processor, add the farro and pulse 8-10 times to break down the grains.
  2. Set the pressure cooker to saute.
  3. Add the butter and saute until melted.
  4. Add the onion and cook for 3 minutes, stirring frequently.
  5. Add the mushrooms and continue to cook for 3 minutes, stirring to ensure it doesn’t burn.
  6. Add the garlic and cook for 30 seconds.
  7. Add the vegetable broth and farro and stir.
  8. Set the pressure cooker to manual for 13 minutes.
  9. After 13 minutes, quick release the pressure.
  10. Stir in parmesan and add salt to taste. Add additional broth, if needed.

Keywords: Instant Pot Farro Risotto with Mushrooms