Instant Pot Mushroom Risotto Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1/4 cups - unsalted butter
  • 1/4 cups - olive oil
  • 3 cups - diced mushroomse
  • 1 quarts - chicken stock
  • 1 cups - chopped onion
  • 1 sprigs - rosemary
  • 1 1/2 cups - Arborio rice
  • 3/4 cups - white wine
  • - salt and black pepper
  • 1/2 cups - grated Parmesan cheese
  • Directions:

    Select the Saute function on an electric pressure cooker (such as Instant Pot(R)). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.

    Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.

    Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

    Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.

    Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

    Brief Description

    Quick and easy mushroom risotto with Parmesan cheese, made simple in the Instant Pot.

    Main Ingredient:

    arborio rice

    Category:  Rice

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 30 min


    Posted By:


    Posted On:

    May 19, 2020

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