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instant pot mushroom risotto

BorzoiBabe avatar
Recipe by
Roz Wenrich
@BorzoiBabe

You just don't have to stand over a hot stove babysitting your Risotto anymore. This recipe for Instant Pot cooking gives you an easy way to cook your rice and be done quickly and without fuss. Great way to have the flavor effortlessly.

yield 6 serving(s)
prep time 5 Min
cook time 10 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot mushroom risotto

  • 11/2 c
    olive oil
  • 1/4 c
    butter
  • 1 md
    onion
  • 2 clove
    minced garlic
  • 8 oz
    portobella mushrooms, chopped
  • 4 oz
    regular mushrooms, sliced
  • 4 c
    chicken broth
  • 1 1/2 c
    arborio rice
  • 11/2 c
    grated parmesan cheese
  • dash
    pepper

How To Make instant pot mushroom risotto

  • 1
    Heat oil and 2 T of the butter on Saute function and add onion. Stir and cook until translucent. Add garlic and cook 30 seconds.
  • 2
    Add mushrooms and rice stir until all of the rice is coated in the oil before adding the broth
  • 3
    Cover and cook under high pressure for 7 minutes using manual setting and release pressure manually.
  • 4
    Add the remaining 2 T of butter and stir in Parmesan cheese It's ok if it looks a bit looses because it will firm up upon standing and adding the cheese.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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