Mushroom Risotto Cooked in the Instant Pot
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Mushroom Risotto Cooked in the Instant Pot

1. Olive oil, divided, or as needed - 2 tablespoons
2. Shallot, minced, or more to taste - 1 large
3. Arborio rice - 1 cup
4. Dry white wine - ¼ cup
5. Vegetable broth or chicken broth - 2 cups
6. White button mushrooms, sliced - 1 (8 ounce) package
7. Baby bella mushrooms, sliced - 1 (8 ounce) package
8. Garlic salt and pepper to taste - 1 (8 ounce) package
9. Grated Parmesan cheese - ⅓ cup
10. Chopped fresh chives - 3 tablespoons

How to cook deliciously - Mushroom Risotto Cooked in the Instant Pot

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and shallots to the hot pot. Saute until shallot is soft and translucent, about 5 minutes. Add rice and stir until toasted, about 2 minutes. Pour in wine and cook until liquid evaporates. Add broth and stir until well combined.

2. Stage

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

3. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.

4. Stage

Meanwhile, heat up more olive oil in a large pot over medium heat. Add mushrooms, garlic salt, and pepper. Saute until mushrooms are tender and have released their juices, about 5 minutes.

5. Stage

Add risotto to the mushrooms. Stir in Parmesan cheese and chives until the cheese has melted. Adjust seasoning as needed.