Perfectly cooked Risotto is a dish that has a reputation of being both fussy and time-consuming. If you’ve ever made it, you know that once you’ve put all of the ingredients together, it takes 20 to 30 minutes with adding stock, stirring, adding stock, stirring, etc. Guess what? You can create a perfectly delicious and creamy risotto in a fraction of the time using the Instant Pot. Read on for step-by-step directions for making Instant Pot Mushroom Risotto.
Ingredients for Instant Pot Mushroom Risotto:
I started with my standard Mushroom Risotto recipe that I’ve been making for years as a basis for making this delicious variation. I used the following ingredients: butter, onions, garlic, mushrooms, arborio rice, salt, freshly ground black pepper, dried thyme, dry vermouth, chicken stock, heavy cream, and Parmesan cheese.
Making the Instant Pot Mushroom Risotto:
First, I set the Instant Pot on the sauté function, and added the butter. When the butter had melted, I added the chopped onions and sautéed them for several minutes until they started to soften. Then, I added the garlic, and continued sautéing the mixture for another 30 seconds or so until the garlic was fragrant.
After that, I added the mushrooms. I know that the mushrooms look pretty awful. However, what I did was to chop them and then squeeze as much liquid from the mushrooms as possible. This causes the mushrooms to discolor, but produces superior results. After cooking the mushrooms for several minutes, I added the rice, and stirred to combine everything.
Once the rice was opaque, I added the salt, pepper, and thyme. Then, I poured in the vermouth, and cooked the mixture until most of the liquid was absorbed.
Finally, I added the chicken broth. I stirred the mixture, secured the top, made sure that the vent was closed, and selected high pressure for six minutes. Seriously, only six minutes!
After six minutes, I quick released the pressure, and carefully removed the lid. At this point, the risotto looked pretty soupy.
Not to worry though! All I needed to do was to stir the risotto for a couple of minutes on the sauté function until it became creamy. At this point, I added the cream, and continued stirring the mixture. Finally, I added the Parmesan cheese.
The Instant Pot Risotto was absolutely delicious! It was creamy and perfectly cooked. I served it with the Spatchcock Chicken Au Jus for a restaurant quality meal. Yum!
- 1 Tablespoon unsalted butter
- 1/4 cup finely chopped onions
- 1 clove garlic minced
- 6 ounces mushrooms chopped and squeezed dry
- 1 cup Arborio rice
- 1/2 cup white wine or dry Vermouth
- 2 3/4 cups low sodium chicken stock (See Tip 1)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon dried thyme
- 1/3 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1 Tablespoon chopped fresh chives for garnish optional
- Select sauté function on Instant Pot. Add butter. When melted, add onions and cook, stirring occasionally for until onions begin to soften, 3 to 4 minutes. Add garlic; cook until fragrant, about 30 seconds. Add mushrooms; cook 3 to 4 minutes. Add rice; stir to coat. Cook until opaque, about, 1 minute.
- Stir in the wine or Vermouth; cook until most of the liquid has evaporated, 3 to 4 minutes. Add salt, pepper, and thyme.
- Add chicken broth; stir to combine. Secure lid on Instant Pot and ensure that the vent is closed. Program on high pressure for 6 minutes.
- Quick release pressure and carefully remove the lid. The mixture will still be soupy.
- Select the sauté function. Stir risotto with a wooden spoon 2 to 3 minutes, or until creamy.
- Add cream; stir to combine. Add grated Parmesan cheese; stir to combine.
- Garnish with chopped chives or parsley.
- Yield: 4 to 6 servings.
- To make this vegetarian, substitute vegetable broth for the chicken broth.