instant pot mushroom risotto
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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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yield
6 serving(s)
prep time
5 Min
cook time
10 Min
method
Pressure Cooker/Instant Pot
Ingredients For instant pot mushroom risotto
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11/2 colive oil
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1/4 cbutter
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1 mdonion
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2 cloveminced garlic
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8 ozportobella mushrooms, chopped
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4 ozregular mushrooms, sliced
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4 cchicken broth
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1 1/2 carborio rice
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11/2 cgrated parmesan cheese
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dashpepper
How To Make instant pot mushroom risotto
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1Heat oil and 2 T of the butter on Saute function and add onion. Stir and cook until translucent. Add garlic and cook 30 seconds.
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2Add mushrooms and rice stir until all of the rice is coated in the oil before adding the broth
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3Cover and cook under high pressure for 7 minutes using manual setting and release pressure manually.
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4Add 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for INSTANT POT MUSHROOM RISOTTO:
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