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

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

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.