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Instant Pot Creamy Mushroom Risotto

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PREP TIME
15 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
4 servings
Dinner Italian
Instant Pot Creamy Mushroom Risotto
Ingredients
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 3 cups diced mushrooms
  • 1 cup chopped onion
  • 1 sprig rosemary
  • 1 1/2 cups Arborio rice
  • 3/4 cup white wine
  • 1 quart chicken stock
  • salt and ground black pepper to taste
  • 1/2 cup grated Parmesan cheese
Instructions
1
Begin by activating your pressure cooker, choosing the Sauté function. Next, add a small amount of butter and olive oil to the pot, stirring until the butter has fully incorporated into the mixture. This should take approximately 2 minutes.
2
After that, add sliced mushrooms to the pot and cook, stirring occasionally, until they have begun to soften slightly. This should take around 3 minutes.
3
Now, stir in a diced onion and cook for an additional 2 minutes. Add a sprig of fresh rosemary to the pot and cook for just 1 minute.
4
Once you've added the ingredients, stir in cooked rice until each grain is evenly coated with the butter and olive oil mixture. This should take about 2 minutes.
5
Next, pour in a small amount of wine and let it simmer for 3 minutes. This will help to add moisture and flavor to your dish.
6
Now, pour in a stock of your choice, making sure to scrape the sides and bottom of the pot with a spoon. Simmer for an additional 1 minute.
7
After that, close and lock the lid of your pressure cooker. Turn the venting knob to the sealing position and select high pressure according to the manufacturer's instructions. Set a timer for 6 minutes, keeping in mind that it will take some time for the pressure to build.
8
To help release any built-up pressure, tap the venting knob a few times with a wooden spoon or spatula. Stand back and turn the knob to point at the vent, then carefully remove the lid when the pressure has been released, approximately 5 minutes.
9
Once you've removed the lid, stir your risotto until it has reached a creamy consistency. Discard the rosemary sprig and season with salt and pepper to taste.
10
Finally, stir in grated Parmesan cheese until it has melted and combined with the risotto. Serve hot and enjoy your delicious dish!