This Easy Pressure Cooker Mushroom Risotto recipe is quick, easy and hassle-free. Perfectly creamy and silky, this rice can be served as a luscious side or unique main dish.
This post has been sponsored by Carapelli®. All thoughts and opinions are my own.
Friends, you know I love my pressure cooker, but this Easy Pressure Cooker Mushroom Risotto recipe has made sure that it earns a special place in my kitchen. I promise that I won’t put it away ever again.
Oh.My.Word. This recipe is a game changer for risotto lovers.
If you’ve made risotto before, you know it requires patience and time, which, btw, I rarely have. Well, not anymore! The pressure cooker’s magic will help you to create a silky, creamy and perfectly cooked risotto in less than 30 minutes, including prep time.
So now, you can make risotto any weeknight! YAY.
One of the secrets to making a good risotto is starting off with top-notch ingredients. That is why I used Carapelli® Organic Extra Virgin Olive Oil.
Carapelli® is an authentic brand, bottled in Florence, Italy for over 125 years. They have mastered the art of crafting exceptional extra virgin olive oil. And look at that bottle! So high-end and elegant looking. Definitely, an essential ingredient if you love the art of eating well.
I usually buy Carapelli® Organic Extra Virgin Olive Oil at my local Stop & Shop store. I love shopping at Stop & Shop because all the aisles are super well organized, which makes my life so much easier, and the prices are very competitive.
Don’t forget to use this coupon on any Ahold store to save $1.00 on Carapelli Olive Oil between now and January 30, 2019. Also, check out more delicious Carapelli® recipes in this online recipe book.
HOW TO MAKE RISOTTO IN A PRESSURE COOKER
- Set your pressure cooker to the “Sauté” setting and adjust to “More”. Melt 2 tablespoons butter and olive oil; add onions, garlic and celery and cook, stirring often, until softened but not browned, about 3-4 minutes.
- Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Lightly season with salt and black pepper.
- Stir rice and let it lightly fry; keep stirring it. After 1 minute the rice it will look slightly translucent. Add the wine and keep stirring —let the wine evaporate. Stir in broth and thyme; mix to combine. Press “Cancel”.
- Secure the lid to the pressure cooker. Close pressure release valve. Select “High Pressure” and adjust the cooking time to 6 minutes.
- When the time is over, press “Cancel” and carefully quick-release pressure, setting the pressure valve to vent.
- Stir in remaining 2 tablespoons butter and Parmesan cheese. Place a lid on the pot and allow to sit for 2 minutes.
- Garnish with chopped chives, Parmesan cheese, and drizzle with olive oil. Serve immediately.
TIPS AND TRICK TO MAKE RISOTTO IN A PRESSURE COOKER
- Use the right kind of rice: Arborio rice.
- Don’t rinse your rice!
- Warm the broth.
- Always do quick release to avoid overcooking.
- Add butter and Parmesan cheese after the rice is cooked.
- Cover and let it rest for 2 minutes before serving.
HOW TO REHEAT RISOTTO
To reheat risotto, you’re going to need to loosen up the settled starch so adding warm stock is the best option. Place the risotto in a pot, over medium-low heat, and add warm stock, about ¼ cup of broth for 1 cup of risotto, heat a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it up.
5 VARIATIONS YOU CAN APPLY TO THIS RECIPE
Veggies Options: Asparagus, baby spinach, shelled peas, halved tomatoes, chopped herbs.
Cheese options: Parmigiano-Reggiano, Pecorino-Romano, and Asiago.
Topping options: with bits of gorgonzola, feta, crisp bacon, or roasted nuts.
You could also add some protein, such strips of chicken breast, shrimp, scallops, or beef, but consider cooking it quickly in a separate pan and then add it at the end.
Use millet, farro, and barley instead of Arborio rice. You might need to adjust the cooking time depending on the grain.
Looking for more Instant Pot recipes?
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
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This Easy Pressure Cooker Mushroom Risotto recipe is quick, easy and hassle-free. Perfectly creamy and silky, this rice can be served as a luscious side or unique main dish.
- 4 tablespoons (57 gr) unsalted butter, divided
- 2 tablespoons Carapelli® Organic Extra Virgin Olive Oil + more for drizzle
- 1 cup onion , diced
- 3 garlic cloves , minced
- ½ cup celery , trim and finely chop
- 8 oz (250 gr) mushrooms, thinly sliced (I used Cremini mushrooms)
- Kosher salt and freshly ground black pepper , to taste (see notes)
- 1 1/2 cups (300 gr) Arborio rice
- 1 cup (225 ml) dry white wine
- 2 ½ cups (560 ml) vegetable or chicken broth, warm
- 1/4 teaspoon dried thyme
- 1/4 cup freshly grated Parmesan + more to serve
- Chopped chives to garnish , optional
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Set the pressure cooker to “Sauté” setting and adjust to “More”. Melt 2 tablespoons butter and olive oil; add onions, garlic and celery and cook, stirring often, until softened but not browned, about 3-4 minutes.
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Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Lightly season with salt and black pepper (see notes).
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Stir rice and let it lightly fry; keep stirring it. After 1 minute the rice it will look slightly translucent. Add the wine and keep stirring —let the wine evaporate. Stir in broth and thyme; mix to combine. Press “Cancel”.
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Secure the lid to the instant pot. Close pressure release valve. Select "High Pressure" and adjust the cooking time to 6 minutes.
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When the time is over, press “Cancel” and carefully quick-release, the pressure setting the pressure valve to vent.
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Stir in remaining 2 tablespoons butter and Parmesan cheese. Place a lid on the pot and allow to sit for 2 minutes.
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Garnish with chopped chives, Parmesan cheese, and drizzle with olive oil. Serve immediately.
I did not add any additional salt. The salt in the broth was enough for our taste.
I reserved a few sautéed mushrooms to garnish.
Reheat: Place the risotto in a pot over medium-low heat, and add warm broth, about ¼ cup of broth for 1 cup of risotto, heat for a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it
Looking for more Instant Pot recipes?
- Instant Pot Cuban Pulled Pork
- Easy Instant Pot Stroganoff Meatballs
- Instant Pot Mashed Potatoes
- Instant Pot Barbecue Ribs
- Instant Pot Mexican Pulled Pork
- Instant Pot Teriyaki Turkey Meatballs
- Easy Instant Pot Beef and Broccoli
- Instant Pot Hawaiian Pineapple Pork
- More Recipe
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.
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2183 calories per seving??
Hello Andrea!! Ohh my goodness…no! It’s fixed now. Thanks for your interest in my recipe. 🙂