INSTANT POT MUSHROOM RISOTTO

Instant Pot Mushroom Risotto

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Roz Wenrich

By
@BorzoiBabe

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
6
Prep:
5 Min
Cook:
10 Min
Method:
Pressure Cooker/Instant Pot

Ingredients

  • 11/2 c
    olive oil
  • 1/4 c
    butter
  • 1 medium
    onion
  • 2 clove
    minced garlic
  • 8 oz
    portobella mushrooms, chopped
  • 4 oz
    regular mushrooms, sliced
  • 4 c
    chicken broth
  • 1 1/2 c
    arborio rice
  • 11/2 c
    grated parmesan cheese
  • dash(es)
    pepper

How to Make INSTANT POT MUSHROOM RISOTTO

Step-by-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.
  2. Add mushrooms and rice stir until all of the rice is coated in the oil before adding the broth
  3. Cover and cook under high pressure for 7 minutes using manual setting and release pressure manually.
  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.

Printable Recipe Card

About INSTANT POT MUSHROOM RISOTTO

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Italian
Dietary Needs: Vegetarian Gluten-Free Kosher
Other Tag: Quick & Easy



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