Description
Delicious and creamy Instant Pot Mushroom Risotto made with tender mushrooms, arborio rice, white wine, and Parmesan cheese. This easy and comforting one-pot meal comes together quickly using the Instant Pot for perfectly cooked risotto with minimal effort.
Ingredients
Base Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 8 ounces mushrooms, sliced
- 1 cup arborio rice
- ¼ cup white wine
- 2 cups chicken broth
- 2 cloves garlic, minced
Seasonings
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Finishing Ingredients
- 1 tablespoon butter
- ¼ cup shredded Parmesan cheese, divided
Instructions
- Heat olive oil: Turn on the Instant Pot to the sauté setting and heat the olive oil until shimmering.
- Cook onions and mushrooms: Add the finely chopped onion and sliced mushrooms to the pot. Sauté for 3-4 minutes until the mushrooms are tender and onions are translucent.
- Add rice and wine: Stir in the arborio rice and cook for 2-3 minutes to toast the rice slightly. Pour in the white wine and scrape the bottom of the pot to loosen any browned bits.
- Add broth and seasonings: Stir in chicken broth, minced garlic, dried thyme, salt, and black pepper. Secure the lid on the Instant Pot and set the valve to seal.
- Pressure cook: Set the Instant Pot to cook at high pressure for 5 minutes.
- Natural release: Once the cooking time is completed, allow the pot to sit without opening the lid for 10 minutes to let the pressure release naturally.
- Quick release: After the 10 minutes, carefully turn the valve to quick release any remaining pressure and open the lid.
- Add butter and cheese: Stir in the butter and 2 tablespoons of shredded Parmesan cheese until melted and creamy.
- Serve: Serve the risotto hot, garnished with the remaining Parmesan cheese on top.
Notes
- Use chicken broth for richer flavor or vegetable broth to make it vegetarian.
- Sautéing the rice before pressure cooking enhances the nutty flavor.
- Do not skip the natural pressure release step to avoid splattering and ensure creamy texture.
- For vegan version, substitute butter with olive oil and use vegan cheese.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
