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Instant Pot Mushroom Risotto

A creamy and delicious risotto made effortlessly in the Instant Pot, combining the rich flavors of mushrooms and cheese without the need for constant stirring.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Arborio rice Essential for creamy texture
  • 2 cups broth (vegetable or chicken) Use if you have any leftover mushroom soaking liquid for added flavor
  • 2 cups mushrooms (mixed types preferred) Cremini, portobello, or shiitake work well for flavor
  • 1 medium onion Chopped
  • 2 cloves garlic Minced
  • 2 tbsp butter For stirring in after cooking
  • 1/2 cup parmesan cheese Freshly grated, adjust to taste
  • 1/2 cup white wine Optional, adds depth of flavor
For Garnish
  • 1 tbsp fresh parsley Chopped, optional
  • 1 tbsp truffle oil Drizzle for an upscale touch (optional)

Method
 

Preparation
  1. Set your Instant Pot to sauté mode and add the mushrooms and onion.
  2. Cook until they are browned, then stir in the minced garlic.
  3. Add the Arborio rice and stir until glossy.
  4. Pour in the white wine and let it cook until evaporated.
Cooking
  1. Add the broth to the pot, seal the lid, and set it to high pressure for 6 minutes.
  2. When the timer goes off, carefully quick release the pressure.
  3. Stir in the butter and parmesan cheese until blended and creamy.
Finishing Touches
  1. Taste and adjust seasoning with salt and pepper, and consider adding lemon zest for brightness.
  2. Garnish with fresh parsley or chives, and drizzle with truffle oil if desired.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of broth to restore creaminess. Risotto can be shaped into cakes and pan-fried for a crunchy snack.