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

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
Keyword instant pot, mushroom, risotto, vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings
Calories per serving 363 kcal
Author Oriana Romero

Ingredients

  • 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
US Customary - Metric

Instructions

  1. 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.
  2. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes. Lightly season with salt and black pepper (see notes).
  3. 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”.
  4. Secure the lid to the instant pot. Close pressure release valve. Select "High Pressure" and adjust the cooking time to 6 minutes.
  5. When the time is over, press “Cancel” and carefully quick-release, the pressure setting the pressure valve to vent.
  6. Stir in remaining 2 tablespoons butter and Parmesan cheese. Place a lid on the pot and allow to sit for 2 minutes.
  7. Garnish with chopped chives, Parmesan cheese, and drizzle with olive oil. Serve immediately.

Recipe Notes

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?

 

 

 Did you make this recipe? Don't forget to give it a star rating below!

 

 

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

Nutrition Facts
Easy Pressure Cooker Mushroom Risotto
Amount Per Serving
Calories 363 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g30%
Cholesterol 22mg7%
Sodium 472mg20%
Potassium 253mg7%
Carbohydrates 46g15%
Fiber 2g8%
Sugar 3g3%
Protein 6g12%
Vitamin A 510IU10%
Vitamin C 3.5mg4%
Calcium 67mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.