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Easy Pressure Cooker Mushroom Risotto | Mommy's Home Cooking
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Easy Pressure Cooker Mushroom Risotto

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.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories 363kcal

Ingredients

  • 4 tablespoons (57 g) unsalted butter, divided
  • 2 tablespoons 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 g) mushrooms, thinly sliced (I used Cremini mushrooms)
  • Kosher salt and freshly ground black pepper , to taste (see notes)
  • 1 1/2 cups (300 g) Arborio rice
  • 1 cup (240 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

Instructions

  • 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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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 363kcal | Carbohydrates: 46g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 472mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 3.5mg | Calcium: 67mg | Iron: 2.6mg