Pressure Cooker Easy Mushroom Risotto

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

Course Entree

Prep Time 10

Cook Time 20

Total Time 30

Servings -5 servings

Calories 581kcal

Author Tiffany Bendayan

Ingredients

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

US Customary - Metric

Instructions

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
Enjoy!

Notes

*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

Nutrition