Pressure Cooker Mushroom Risotto

This pressure cooker mushroom risotto is creamy, rich, and easy to make with no constant stirring. Perfect for a quick vegetarian dinner using an Instant Pot or electric pressure cooker.

Course Entree

Cuisine Italian

Keyword easy risotto recipe, instant pot risotto, mushroom risotto, pressure cooker risotto, vegetarian risotto

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 sprigs fresh thyme
1/4 cup red or white wine
2 cups arborio rice
4 cups chicken or vegetable stock
1 cup grated Parmesan cheese
1 tablespoon butter
2 teaspoons olive oil
Salt and pepper to taste

Instructions

Set your pressure cooker to sauté mode and add the olive oil.
Add the onion and cook until translucent.
Add mushrooms and thyme, and cook until softened.
Stir in the rice and cook for 1–2 minutes until lightly toasted.
Pour in the wine and cook until mostly evaporated.
Add the stock, salt, and pepper. Stir to combine.
Close the lid and cook on high pressure for 7 minutes.
Release the pressure manually.
Stir in the Parmesan cheese and butter until creamy.
If needed, cook on sauté mode for 2–3 minutes to thicken.
Serve immediately.

Notes

Do not rinse the rice, the starch is what makes risotto creamy.
If the risotto is too thick, add a splash of warm stock to loosen it.
For extra flavor, use a mix of mushroom varieties.

Stove-Top Pressure Cooker:

Sauté onions and mushrooms first, then add remaining ingredients
Cook under pressure for about 7 minutes
Release pressure and finish with cheese and butter

Nutrition