Description
This Instant Pot Mushroom Risotto is a simple and flavorful dish perfect for an easy dinner. Made in a pressure cooker, it eliminates the need for constant stirring while delivering creamy, rich risotto full of tender mushrooms, Parmesan cheese, and fresh parsley.
Ingredients
Scale
Risotto Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 ½ pounds mushrooms, cleaned and thickly sliced
- Salt and black pepper to taste
- 1 medium yellow onion, finely chopped
- 2 medium cloves garlic, finely minced
- 1 ½ cups risotto rice (preferably Arborio)
- ¾ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 teaspoons soy sauce
- 1 quart vegetable broth (or chicken broth)
- 1 ounce finely grated Parmesan cheese plus more for serving
- 2 tablespoons cold butter
- Handful finely minced parsley
Instructions
- Cook the mushrooms: Heat the olive oil over medium heat in the pressure cooker using the sauté function. Add the sliced mushrooms and cook for about 8 minutes until they soften and release their juices, allowing most juices to evaporate.
- Add onion, garlic and rice: Stir in the finely chopped onion and minced garlic, cooking for 1 minute until softened. Add the risotto rice and cook for 1-2 minutes while stirring, until the rice edges look translucent but not burned.
- Add the liquids: Pour in the dry white wine and soy sauce. Stir well and cook for about 2 minutes until the alcohol aroma dissipates and the wine almost evaporates. Then add the vegetable broth and stir to combine.
- Cook the risotto: Seal the pressure cooker lid and set to cook on low pressure for 5 minutes. Once finished, release the pressure manually according to your device’s instructions. If the risotto appears too soupy, remove a ladle or two of liquid to improve texture.
- Make the risotto creamy: Open the lid and switch to sauté mode. Cook for an additional 1-2 minutes while stirring constantly to thicken the risotto to a creamy consistency. Add the grated Parmesan cheese and cold butter, lightly stir once or twice but do not fully incorporate yet.
- Rest and finish: Close the lid loosely without sealing and let the risotto rest for 2 minutes. Then stir in the finely minced parsley well. Serve immediately with extra Parmesan cheese on the side.
Notes
- Use either vegetable or chicken broth based on preference.
- Brown button mushrooms are ideal, but white mushrooms or a mushroom mix work well.
- If avoiding alcohol, substitute extra broth instead of wine; flavor will be slightly different but still tasty.
- Arborio rice is recommended for best risotto texture; substitute short grain rice if unavailable, but adjust cooking time accordingly.
- Soy sauce adds umami depth but can be omitted if unavailable.
- Cook mushrooms thoroughly until their liquid evaporates for concentrated flavor.
- Do not let the rice burn while sautéing to avoid crunchy texture.
- If risotto is too soupy after pressure cooking, drain excess liquid by ladling some out.
- Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or unoaked Chardonnay for best flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
