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Instant Pot Mushroom Risotto
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5 from 3 votes

Instant Pot Mushroom Risotto

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Italian
Servings: 6 servings
Calories: 257kcal
Author: Chula King

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. To make this vegetarian, substitute vegetable broth for the chicken broth.

Nutrition

Calories: 257kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 271mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin A: 320IU | Vitamin C: 1.2mg | Calcium: 113mg | Iron: 1.9mg