Mushroom breakfast risotto in a white dish, topped with a fried eggs and green onion.

Cheesy Ham and Mushroom Breakfast Risotto in the Instant Pot

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Instant Pot
  • Cuisine: American


Take your favorite omelet flavors and turn them into a fantastic risotto topped with a fried egg. Breakfast Risotto made in the Instant Pot makes it easy.


  • 6 Tbsp. salted butter, divided
  • 1 medium onion, finely diced
  • 16 oz. cremini mushrooms, sliced thin
  • 1 (1/4-inch) slice ham, finely diced
  • 1 and 1/2 tsp. salt
  • 2 cups arborio rice
  • 4 cups chicken or vegetable stock
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup shredded Cheddar cheese
  • 3/4 cup thinly sliced green onion
  • 4 large eggs


  1. Select the Sauté button on the Instant Pot to preheat. When “Hot” is displayed on the Instant Pot, add 2 tablespoons of the butter. Stir until melted.
  2. Add onions, mushrooms, ham, and salt. Cook, stirring occasionally until mushrooms begin to brown, about 3 minutes.
  3. Add rice, stir to incorporate. Cook, stirring frequently, for 2 minutes.
  4. Add stock, stir until well incorporated. 
  5. Place lid on pot, lock in place. Set valve to Sealing. Select the Pressure Cook button and set timer for 6 minutes.
  6. When the pressure-cooking is nearly done, cook the eggs: In a large non-stick sauté pan melt 2 tablespoons of the butter over medium heat. Crack in the eggs. Cook until whites are opaque but yolks are still runny. Transfer cooked eggs to a plate or sheet pan to stop them from overcooking.
  7. After pressure-cook time is complete, immediately switch valve to Venting to release pressure. Remove lid. Press the Cancel button. Remove inner pot to prevent rice from overcooking and place on heat-proof surface.
  8. Add cheese and remaining 2 tablespoons of the butter. Stir vigorously until butter and cheese are melted and mixture is creamy.
  9. Divide risotto evenly between four bowls. Top each with a fried egg and garnish with green onion.

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Total cook time may vary depending on how long your Instant Pot model takes to preheat for sauteing and build pressure for pressure cooking.