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Instant Pot Mushroom Risotto
Instant Pot Mushroom Risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Effortless creamy Instant Pot risotto - a delicious meal in minutes!
Ingredients:
  • 0.25 cup unsalted butter
  • 0.25 cup olive oil
  • 3 cups diced mushrooms
  • 1 cup chopped onion
  • 1 sprig rosemary
  • 1.5 cups Arborio rice
  • 0.75 cup white wine
  • 1 quart chicken stock
  • salt and ground black pepper to taste
  • 0.5 cup grated Parmesan cheese
Instructions:
  • Preheat your Instant Pot on Sauté mode. Melt butter along with olive oil, stirring for about 2 minutes. Add mushrooms and cook until slightly softened, about 3 minutes. Stir in onion and cook for an additional 2 minutes. Finally, add the rosemary sprig and cook for 1 minute.
  • Coat every grain of rice with the luxurious butter and olive oil mixture by stirring for about 2 minutes. Then, add the wine and let it simmer for 3 minutes.
  • Pour the stock into the pot, while stirring to incorporate all the flavors from the sides. Let it simmer for 1 minute.
  • Securely seal the lid and turn the venting knob to sealing. Set to high pressure following manufacturer's directions, timer for 6 minutes. Pressure will build gradually.
  • Using a wooden spoon or spatula, tap the venting knob a few times. Wait for the pressure to release, approximately 5 minutes, then turn the knob to point at the vent and remove the lid. Stand back for safety.
  • Stir risotto until creamy for about 1 minute. Remove and discard the rosemary sprig, then season with salt and pepper. Mix in Parmesan cheese until melted and well combined.
  • Enjoy your meal piping hot!

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