instant pot mushroom risotto

Name: INSTANT POT MUSHROOM RISOTTO
Prep time: 5 min
Cook time: 10 min
Yield: 6
Cuisine: Italian
Ingredients: 11/2 cup(s) olive oil; 1/4 cup(s) butter; 1 medium onion; 2 clove(s) minced garlic; 8 ounce(s) portobella mushrooms, chopped; 4 ounce(s) regular mushrooms, sliced; 4 cup(s) chicken broth; 1 1/2 cup(s) arborio rice; 11/2 cup(s) grated parmesan cheese; dash(es) pepper

7 Pinches

Roz Wenrich

Updated on May 20, 2019

You just don't have to stand over a hot stove babysitting your Risotto anymore. This recipe for Instant Pot cooking gives you an easy way to cook your rice and be done quickly and without fuss. Great way to have the flavor effortlessly.

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prep time 5 Min

cook time 10 Min

method Pressure Cooker/Instant Pot

yield 6 serving(s)

Ingredients

11/2 cups olive oil
1/4 cup butter
1 medium onion
2 cloves minced garlic
8 ounces portobella mushrooms, chopped
4 ounces regular mushrooms, sliced
4 cups chicken broth
1 1/2 cups arborio rice
11/2 cups grated parmesan cheese
dash pepper

How To Make instant pot mushroom risotto

Step 1

Heat oil and 2 T of the butter on Saute function and add onion. Stir and cook until translucent. Add garlic and cook 30 seconds.

Step 2

Add mushrooms and rice stir until all of the rice is coated in the oil before adding the broth
Step 3

Cover and cook under high pressure for 7 minutes using manual setting and release pressure manually.
Step 4

Add the remaining 2 T of butter and stir in Parmesan cheese It's ok if it looks a bit looses because it will firm up upon standing and adding the cheese.
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