Recipe Details
Recipe provided by AllRecipes.com
Instant Pot Mushroom Risotto
This creamy Instant Pot risotto is easy to make in your pressure cooker with little effort and minimal stirring required for a delicious meal anytime!
Makes:4 servings
Ingredients
- ¼ cup unsalted butter
- ¼ cup olive oil
- 3 cups diced mushrooms
- 1 cup chopped onion
- 1 sprig rosemary
- 1½ cups Arborio rice
- ¾ cup white wine
- 1 quart chicken stock
- salt and ground black pepper to taste
- ½ cup grated Parmesan cheese
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Directions
Prep:15 mCook:30 mReady:50 m
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
- Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes.
- Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. It will take time for pressure to build.
- Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at vent. Remove lid when pressure is released, about 5 minutes.
- Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
- Serve hot and enjoy!