Instant Pot Mushroom Risotto

This creamy Instant Pot risotto with softened mushrooms and a sprinkling of cheese will seem like a dish ordered at a restaurant instead of made at home. Traditionally risotto is made slowly, stirring often, adding a bit of hot stock at a time, then more stirring. It's a labor-intensive process that's worth the fuss for the finished product. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.


Recipes · Main Dishes · Rice · Risotto Recipes


Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 50 mins
Additional Time: 5 mins
Servings: 4

Ingredients

Ingredients List

  • ¼ cup unsalted butter

  • ¼ cup olive oil

  • 3 cups diced mushrooms

  • 1 cup chopped onion

  • 1 sprig rosemary

  • 1 ½ cups Arborio rice

  • ¾ cup white wine

  • 1 quart chicken stock

  • salt and ground black pepper to taste

  • ½ cup grated Parmesan cheese


Directions

  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.

Cook's Notes:

Substitute vegetable stock for the chicken stock if preferred.

The Instant Pot will take about 15 minutes to come to full pressure, then the timer will begin counting down, so you can walk away and come back when it beeps.

The magazine version of this recipe uses 1 quart low-sodium vegetable broth and 3/4 cup Parmesan cheese.


Nutrition Facts (per serving)

Nutrition Facts
645 Calories
29g Fat
77g Carbs
12g Protein


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