Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto

Instant Pot risotto made in the pressure cooker is so easy and quick, it'll feel like cheating. Enjoy this creamy homemade mushroom risotto anytime.

Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
645 Calories

Recipe Instructions

Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
Step 2
Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.
Step 3
Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
Step 4
Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.
Step 5
Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
Step 6
Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Instant Pot Mushroom Risotto
Instant Pot Mushroom Risotto
Instant Pot Mushroom Risotto
Instant Pot Mushroom Risotto

Ingredients

  • 1 cup chopped onion
  • salt and ground black pepper to taste
  • 1 quart chicken stock
  • 3 cups diced mushrooms
  • 1 sprig rosemary
  • 0.25 cup olive oil
  • 0.25 cup unsalted butter
  • 0.5 cup grated Parmesan cheese
  • 1.5 cups Arborio rice
  • 0.75 cup white wine

Categories

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