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