Janice Lawrence
@janicelaw
Creamy Instant Pot Mushroom Risotto
This creamy Instant Pot Mushroom Risotto is a delightful dish that combines the earthy flavors of mushrooms with the richness of Parmesan cheese. Perfectly cooked Arborio rice absorbs the savory broth, creating a comforting meal that's easy to prepare in your pressure cooker.
Details
- Cuisine:italian
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:11
- Views:6
Recipe Information
- Prep time20 min.
- Cook time30 min.
- Total time50 min.
- Servings4
Ingredients
- 1/4 cup
- 1/4 cup
- 3 cups
- 1 cup
- 1
- 1 1/2 cups
- 3/4 cup
- 1 quart
- to taste
- to taste
- 1/2 cup
Cooking Instructions
Follow our step-by-step guide on how to make Creamy Instant Pot Mushroom Risotto.
Step 1
Start by setting your Instant Pot to the Sauté function.
Step 2
Add a generous pat of unsalted butter along with a splash of olive oil.
Step 3
Stir them together until the butter melts, which should take about two minutes.
Step 4
Next, toss in the diced mushrooms and let them cook, stirring occasionally, until they soften slightly—this should take around three minutes.
Step 5
Now, it’s time to add the chopped onion.
Step 6
Cook this mixture for another two minutes, or until the onion turns translucent and fragrant.
Step 7
To elevate the flavor, add a sprig of fresh rosemary and let it cook for an additional minute, allowing those lovely aromas to mingle.
Step 8
Once the rosemary has infused its essence, stir in the Arborio rice, making sure each grain gets a nice coating of the buttery goodness—this should take about two minutes.
Step 9
Pour in a splash of white wine and let it simmer for three minutes, giving the alcohol a chance to evaporate and leaving behind a rich flavor.
Step 10
Now, add your choice of chicken or vegetable stock, stirring well to scrape up any tasty bits stuck to the bottom of the pot.
Step 11
Let this simmer for a minute to combine the flavors.
Step 12
It’s time to seal the deal! Close and lock the lid of your Instant Pot, turning the venting knob to the sealing position.
Step 13
Select high pressure and set the timer for six minutes.
Step 14
Keep in mind that it will take a little while for the pressure to build up, but that’s all part of the magic.
Step 15
When the cooking time is up, carefully tap the venting knob a few times with a wooden spoon or spatula to release the pressure.
Step 16
Stand back and turn the knob to vent, allowing the steam to escape safely.
Step 17
Once the pressure is fully released—about five minutes later—remove the lid and prepare for the creamy goodness that awaits.
Step 18
Give the risotto a good stir until it becomes beautifully creamy, which should take about a minute.
Step 19
Don’t forget to discard the rosemary sprig! Season your dish with a pinch of salt and pepper to taste, then stir in some grated Parmesan cheese until it melts into the risotto, creating a luscious finish.
Step 20
Enjoy your delightful creation, and savor every bite of this comforting dish!.