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 on 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 of mushrooms sliced
- 2 springs of fresh thyme
- 1/4 cup of red or white wine your favorite brand
- 2 cups of arborio rice
- 4 cups of stock chicken or vegetable
- 1 cup of grated Parmesan cheese
- 1 tablespoon of butter
- Salt and Pepper to taste
- 2 teaspoons of olive oil
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Press the saute button on your instant pot*
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Add the olive oil
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When you hear the beep that the oil is hot, add the onions and saute until translucent
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Add the thyme and mushrooms and stir until the mushrooms have softened
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Add the rice and mix thoroughly until the rice has toasted
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Pour in the wine and the stock
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Add salt and pepper
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Close the lid and pressure cook on manual for 7 minutes
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When the 7 minutes has passed, release the pressure
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Open the lid and add the cheese and butter
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Mix well and check for seasoning
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Rice should be creamy and thick, if not, cook in saute mode for 2-3 minutes
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Enjoy!
I made this, and I can’t thank you enough for a simple flavorful recipe. It was my lunch today and will be either lunch/dinner for the next three days. As a grad student, my time isn’t always my own so being able to meal prep is key, especially with healthy foods. I will definitely make this again.
I am so glad you liked it Meli! I’m addicted to my Instant Pot
My first try with the instantpot.. great. Thank you for the recipe
Awesome Morag! you’re going to love it! Let me know how it turns out.
Wow! And I mean WOW! This recipe is solid. Simple to follow, easy prep and outstanding results. I am a big fan of risotto ( I even have a dedicated enameled cast iron pot for the purpose ) and was looking forward to the time savings an Instant Pot would bring. I expected good, but I did not expect this great.
The trick to good risotto is rice texture. You want it to be creamy, but still have just a tiny bit of stiffness, of bite. I made a 1/2 batch of this recipe (1/2’ed all ingredients, kept cooking time the same) only altering by adding 1 glove minced garlic just before the rice.
The results were so creamy and tasty that I didn’t really need to add the cheese. ( I still did. *smile*) Great balance, great texture, great recipe.
Hi Matt! Thanks so much for your comment and feedback. Glad you liked it!
On manual pressure, is that high or low?
High pressure Regan
This turned out great! If I want to double the quantity of rice, how should I adjust the recipe and cook time?
Glad you liked it ND. No need to adjust the time when doubling a recipe. It’ll simply take longer for the IP to come to pressure
I love that you can adjust the recipe by servings. That said, is this to be served as an entree? I would like to know how much is a serving by volume, i.e., cups.
Hi Roxie, this is a very hearty dish so I eat it as an entree. About 1 1/2 cups each. If you would like to serve it as a side, simply cut the recipe by half. Hope that helps!
My husband loves risotto. As he is home from working out of town all week, I thought of making this dish. It was a success. He loved it and we even have leftovers for meals this week. It was easy to follow, didn’t take long, the rice was creamy and the taste was amazing.
Thanks so much for your feedback Lynn! Glad you and your husband liked it! We make here every week. Sometimes we add leeks and other kind of veggies