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+ servings

Instant Pot Risotto with Mushrooms

Endless possibilities to customize it for your family.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 3 garlic cloves, pressed
  • 5 oz sliced portabella mushroom
  • 1 ½ cups Arborio rice
  • ½ teaspoon kosher salt
  • ½ cup white wine
  • 4 cups low sodium chicken broth
  • 2 tablespoons chopped parsley, optional
  • ½ cup grated Parmesan cheese

Instructions

  • Hit "sear" button on Instant Pot. Once the display reads "HOT" and add olive oil and melt the butter in the pot.
  • Add shallot and garlic and cook until fragrant.
  • Add mushrooms and cook softened, about 5 minutes, stirring occasionally. (Alternatively, if you sauteed mushrooms in advance, skip this step and add the mushrooms in step 5.)
  • Stir in rice and toast lightly, about 3 minutes.
  • Add wine  and cook until almost evaporated, 1 minute or so.
  • Add 3 ½ cups of broth and give it a good stir, scraping up the bottom.
  • Close the lid and set it to Manual/Pressure Cook for 6 minutes. Make sure the valve is set to "sealing". (It took about 10 minutes for my IP to come to pressure.) As soon as timer is up, do a quick release pressureby carefully turning the valve to "venting". Carefully open the lid.
  • Stir in parmesan cheese and parsley. Season with salt and pepper to taste. If needed, add the reserved broth to achieve the desired consistency.

Notes

Adapted from Cook’s Illustrated.
This recipe has been tested in my favorite Instant Pot DUO 6qt.

Nutrition Information

Serving: 1serving, Calories: 554kcal, Carbohydrates: 93.1g, Protein: 19.4g, Fat: 13.2g, Cholesterol: 20.1mg, Sodium: 485.6mg, Sugar: 2.5g
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