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Instant Pot Mushroom Risotto
Instant Pot Mushroom Risotto
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Quick and elegant Instant Pot mushroom risotto with a foolproof timing hack for any occasion!
Ingredients:
  • 2 tablespoons extra virgin olive oil
  • 1 pound mushrooms, washed, trimmed, and quartered or sliced
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 cups Arborio or Carnaroli rice
  • 1/2 cup dry white wine
  • 2 teaspoons soy sauce
  • 2 teaspoons miso paste (white or red)
  • 3 3/4 to 4 cups low-sodium chicken or vegetable stock, divided
  • 2 tablespoons unsalted butter
  • 1/2 cup finely shredded parmesan cheese, plus more to garnish
  • 1/4 teaspoon lemon zest, optional
Instructions:
  • In the Instant Pot, heat oil on high sauté setting. Add mushrooms and cook until browned, about 15 minutes, stirring occasionally.
  • Add the onions and garlic to the Instant Pot after the mushrooms are fully cooked. Cook until the onion is translucent, about 3 minutes. Season with salt and pepper to taste.
  • Add the rice and cook, stirring, until the grains glisten with the oil and appear slightly translucent, about 1-2 minutes. Pour in the wine and cook, stirring, until most of the wine evaporates, around 3 minutes. (This will ensure the wine's raw flavor evaporates, which is crucial in pressure cooker recipes.)
  • Add soy sauce, miso, and 3 3/4 cup stock to the pot, then seal the lid, ensuring the pressure release valve is closed. Cook on high pressure for 5 minutes using the Manual/Pressure setting on the Instant Pot. Once cooking is complete, do a quick pressure release, unlock and open the lid, and stir to combine the ingredients.
  • Test for doneness by tasting a small amount of the risotto. Look for a slight firmness in the rice, avoiding raw crunchiness. If it's too loose or if the texture is crunchy, switch on the "Sauté" setting and cook uncovered. For a loose consistency, stir constantly until more liquid is absorbed. If it's crunchy, incorporate the remaining 1/4 cup of stock and stir for about 1 minute. Aim for a creamy texture, resembling waves ("all'onda" in Italian), the perfect balance between soupy and thick.
  • Enhance the risotto: Gently mix in the butter and parmesan. Give it a final taste to ensure perfect seasoning. For a burst of brightness, sprinkle over the 1/4 teaspoon of lemon zest. Season with salt to taste, if desired. Serve immediately.

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