Instant Pot Mushroom Risotto
This Instant Pot Mushroom Risotto is creamy, rich, and comforting—without the constant stirring. It’s packed with flavor from sautéed mushrooms and Parmesan, and made faster thanks to pressure cooking.
Equipment
- Instant Pot For pressure cooking
- Wooden Spoon For stirring ingredients
- Measuring Cups To portion liquids and rice
Ingredients
- 1 tablespoon butter unsalted
- 1 small onion finely chopped
- 2 cloves garlic minced
- 8 ounces mushrooms sliced (cremini or button)
- 1 cup Arborio rice
- ⅓ cup dry white wine
- 3 cups vegetable broth warm
- ½ cup Parmesan cheese grated
- salt and pepper to taste
Instructions
- Turn the Instant Pot to sauté mode. Melt the butter and add chopped onion and garlic. Cook until softened.
- Add sliced mushrooms and a pinch of salt. Cook for 5–6 minutes until they release moisture and shrink down.
- Stir in the Arborio rice and toast it for about 1–2 minutes. Pour in the white wine and stir to deglaze.
- Add the warm broth. Lock the lid and cook on HIGH pressure for 6 minutes. Quick release the pressure when done.
- Open the lid and stir in Parmesan cheese. Adjust seasoning with salt and pepper. Let rest 2–3 minutes before serving.
Notes
- Use fresh grated Parmesan for the best flavor.
- For richer taste, add a pat of butter at the end.
- Try adding peas or spinach to make it more colorful and filling.
Did you make this recipe?Mention @CooksCrafter or tag #CooksCrafter!