This Easy Mushroom Risotto is made in the pressure cooker so it’s ready in no time! Only requires a few ingredients to make this creamy and tasty vegetarian dish
Pressure Cooker Easy Mushroom Risotto
This delicious easy mushroom risotto is creamy, cheesy, and super flavorful. The perfect quick weeknight dinner idea that is vegetarian and does not require babysitting. Just place it on your pressure cooker and go help the kids with homework.
I love serving this Easy Mushroom Risotto with a fresh green salad. It’s definitely a no-brainer for a busy week. Normally making risotto used to be a pain, you would have to stand in front of the stove stirring like a crazy mad person.
I remember my mom once inviting friends over for dinner. Since they were vegetarian, we chose to make Risotto. I spend all afternoon in the kitchen stirring the rice while adding the stock slowly. With the pressure cooking method, this step is skipped as the machine does the entire leg work for me.
You can use your favorite kinds of mushrooms for this recipe. If you can find dried, better yet! Just hydrate them before adding it into the mix. Today I choose portobello, next time I will try wild ones.
If you’re hosting a dinner party, this easy Mushroom Risotto is ideal. Prep and leave it on the pressure cooker. By the time your guests are hungry, open the lid and mix in the cheeses. And voila! Dinner is served.
Another great thing I love about this recipe is the use of one pot. Ever since I got my Instant Pot last week, I am so amazed at the amount of things I can make.
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I hope you can try this delicious Easy Mushroom Risotto at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.
- 1 Onion diced
- 24 oz mushrooms sliced
- 2 springs of fresh thyme
- 1/4 cup red or white wine your favorite brand
- 2 cups arborio rice
- 4 cups stock chicken or vegetable
- 1 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and Pepper to taste
- 2 teaspoons olive oil
Press the saute button on your instant pot*
Add the olive oil
When you hear the beep that the oil is hot, add the onions and saute until translucent
Add the thyme and mushrooms and stir until the mushrooms have softened
Add the rice and mix thoroughly until the rice has toasted
Pour in the wine and the stock
Add salt and pepper
Close the lid and pressure cook on manual for 7 minutes
When the 7 minutes has passed, release the pressure
Open the lid and add the cheese and butter
Mix well and check for seasoning
Rice should be creamy and thick, if not, cook in saute mode for 2-3 minutes
*if you're using a stove stop pressure cooker, simply saute the onions and mushrooms on medium heat and when softened, add the liquids. Close the lid and raise the heat to medium-high to pressure cook