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.
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.
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Lightly season with salt and black pepper (see notes).
Stir rice and let it lightly toast; keep stirring it. After 1 minute the rice 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 instant pot. 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, the pressure setting the pressure valve to vent.
Stir in the remaining 2 tablespoons of butter and Parmesan cheese. Place a lid on the pot and allow to sit for 2 - 3 minutes.
Garnish with chopped chives, Parmesan cheese, and drizzle with olive oil. Serve immediately.
Notes
Salt: I did not add any additional salt. The salt in the broth was enough for our taste.Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.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.Extra Tips:
Use the right kind of rice: Arborio rice.
Don’t rinse your rice!
Warm the broth - Cool broth takes longer to warm up in the pot and may shock the grain into holding onto its starches while the rice itself continues to cook.
Always do a 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.
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