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Instant Pot Mushroom Risotto: A Creamy & Delicious Recipe

Plated Instant Pot Mushroom Risotto garnished with parsley

A creamy and flavorful Instant Pot mushroom risotto made with Arborio rice, white wine, Parmesan, and fresh rosemary. A quick and comforting Italian-inspired dish perfect for weeknight dinners.

Ingredients

  • 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 or vegetable stock
  • Salt and ground black pepper to taste
  • ½ cup grated Parmesan cheese

Instructions

  1. Turn on the Instant Pot and select the Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes.
  2. Add mushrooms and cook, stirring occasionally, until slightly softened, about 3 minutes.
  3. Stir in onion and cook for 2 minutes. Add rosemary sprig and cook for 1 minute.
  4. Stir Arborio rice into the pot until coated with butter and oil, about 2 minutes. Pour in wine and simmer for 3 minutes.
  5. Add stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
  6. Close and lock the lid. Turn venting knob to sealing. Select high pressure; set timer for 6 minutes. Allow pressure to build.
  7. Release pressure carefully by tapping the venting knob with a wooden spoon. Stand back and fully vent. Remove lid after about 5 minutes.
  8. Stir risotto until creamy, about 1 minute. Remove rosemary sprig.
  9. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
  10. Serve hot and enjoy!

Notes

  • For a vegetarian version, use vegetable stock instead of chicken stock.
  • Stirring after pressure cooking helps create the creamy risotto texture.
  • You can add peas, spinach, or asparagus for extra flavor and nutrition.
  • Serve immediately for best texture and flavor.

Find it online: https://fiteatshub.com/instant-pot-mushroom-risotto/