Mushroom Risotto Cooked in the Instant Pot®

Try using your Instant Pot® to make this yummy risotto with 2 types of mushrooms--button and baby bella mushrooms.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 224 Calories

Ingredients

• 3 tablespoons chopped fresh chives
• ⅓ cup grated Parmesan cheese
• ¼ cup dry white wine
• 1 cup Arborio rice
• Garlic salt and pepper to taste
• 2 tablespoons olive oil, divided, or as needed
• 1 large shallot, minced, or more to taste
• 2 cups vegetable broth or chicken broth
• 1 (8 ounce) package white button mushrooms, sliced
• 1 (8 ounce) package baby bella mushrooms, sliced

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and shallots to the hot pot. Saute until shallot is soft and translucent, about 5 minutes. Add rice and stir until toasted, about 2 minutes. Pour in wine and cook until liquid evaporates. Add broth and stir until well combined.

Step 2

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.

Step 4

Meanwhile, heat up more olive oil in a large pot over medium heat. Add mushrooms, garlic salt, and pepper. Saute until mushrooms are tender and have released their juices, about 5 minutes.

Step 5

Add risotto to the mushrooms. Stir in Parmesan cheese and chives until the cheese has melted. Adjust seasoning as needed.