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Main ingredients:

Spices, herbs and ingredients for flavor:

Sausages are one of those ingredients that can elevate any dish. From the mild breakfast sausage to tangy Italian sausages, and even the ordinary frankfurter, sausages always add a ton of juices and flavor.

And when it’s combined with the creamy goodness of an risotto, it’s a match made in heaven. Just pop everything into that practical little gadget known as the Instant pot and in less than 30 minutes, you have a one dish meal that the whole family will love.

Uncooked sausages, mushrooms and rice, ready for the Instant Pot

And speaking of ingredients, let’s not forget about the cheese. Parmesan cheese is a must-have in any Italian-inspired recipe, and this sausage risotto is no exception. The nutty, salty flavor of the cheese pairs perfectly with the savory sausage and creamy rice.

I also like to add mushrooms, either wild or cultivated, to the recipe for a bit of veggies. My main tip for the mushrooms is to use frozen mushrooms when cooking in the Instant pot so that it doesn’t over cook.

If using fresh mushrooms, just chop it and stir them in at the end along with the parmesan. You can cook them lightly on the stove, if you wish, although the heat of the risotto should already cook them lightly.

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Instant pot sausage risotto with mushrooms

An easy Italian risotto with sausages and mushrooms made in the instant pot.

5 from 2 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Courses

Cuisine Italian

Servings

Calories 580 kcal

Equipment

Ingredients

1.5 cups uncooked arborio rice
200 g sausages chopped
1/2 cup grated Parmesan cheese
1 cup of frozen chopped mushrooms *
2 tablespoons butter
6 cups of beef stock
pinch of garlic powder
2-3 sprigs of chopped parsley
pinch of salt and pepper
1/2 cup of dry white wine (optional)
1 medium onion, sliced (optional)

Instructions

Add all the ingredients to the instant pot, except for the parmesan cheese.
Set the Instant pot to cook for on high for 5 minutes.
Let it natural release when it finishes and beeps. Open the instant pot carefully and stir the risotto.
Add in the parmesan cheese and stir in well. (If there is too much water, turn on the Sauté function for a few minutes and stir.)
Serve while warm.

Notes

* If you only have fresh mushrooms, add them at the end at the same time as the parmesan, instead of cooking with the rice.

What to serve with it?

You can serve this Instant pot sausage risotto with mushrooms as a main dish with a salad like this bacon and blue cheese salad or this greek salad with feta.

How to store it?

This sausage risotto can easily be prepared in advance and stored in the fridge for around a day or so.

If you want to freeze it however, I recommend doing so before you add the parmesan cheese. Let it cool completely and place it in an airtight glass container, and it should last a couple of months.

Instant pot sausage risotto with mushrooms 1

Nutrition

Serving: 1gCalories: 580kcalCarbohydrates: 64gProtein: 22gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 11gCholesterol: 57mgSodium: 922mgFiber: 13gSugar: 12g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.

	Arborio rice – a type of Italian short-grain rice that is necessary to make risotto
	Sausages – any type of beef, pork, lamb, chicken or turkey sausages.
	Fresh or frozen mushrooms (eg. white mushrooms or oyster mushrooms)
	Parmesan cheese
	(Optional) Onion – chopped or sliced white onion is preferable.

	Crushed garlic powder
	Fresh or dried parsley
	Liquid beef stock or cube of beef stock with water
	Butter
	(Optional) Dry white wine
	Pinch of salt and pepper