Description
This Pressure Cooker Mushroom Risotto is a delicious and easy recipe full of rich, savory mushroom flavor. Made effortlessly in an Instant Pot or pressure cooker, it eliminates the need for constant stirring while delivering creamy, perfectly cooked risotto in just 40 minutes. Featuring mushrooms, Arborio rice, Parmesan cheese, and a splash of white wine, this comforting dish is perfect for a quick yet elegant dinner.
Ingredients
Scale
Main Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 ½ pounds mushrooms, cleaned and thickly sliced
- Salt and black pepper to taste
- 1 medium yellow onion, finely chopped
- 2 medium cloves garlic, finely minced
- 1 ½ cups risotto rice (Arborio recommended)
- ¾ cup dry white wine (Pinot Grigio or Sauvignon Blanc suggested)
- 2 teaspoons soy sauce
- 1 quart vegetable broth (or chicken broth)
- 1 ounce finely grated Parmesan cheese, plus more for serving
- 2 tablespoons cold butter
- Handful finely minced parsley
Instructions
- Cook the mushrooms: Heat the olive oil over medium heat in your pressure cooker by using the sauté setting. Add the sliced mushrooms and cook them until softened and most of the juices evaporate, about 8 minutes.
- Add onion, garlic and rice: Stir in the finely chopped onion and minced garlic, cooking for 1 minute until softened. Add the risotto rice and continue cooking for 1 to 2 minutes until the edges of the rice look translucent but the center is milky, stirring carefully to avoid burning.
- Add the liquids: Pour in the dry white wine and soy sauce, stirring well. Cook until the alcohol smell dissipates and the wine is almost evaporated, about 2 minutes. Then stir in the vegetable broth thoroughly.
- Cook the risotto under pressure: Seal the pressure cooker lid and set it to cook on low pressure for 5 minutes. Once done, release the pressure carefully according to your device’s instructions (use a tea towel over the valve if needed to prevent splatter).
- Finish the risotto: Open the lid, then set the cooker back to sauté mode. Stir the risotto constantly without a lid for 1 to 2 minutes until it thickens and becomes creamy. If still too soupy, remove a ladle or two of excess broth before this step.
- Add finishing touches: Turn off the pressure cooker and top the risotto with grated Parmesan cheese and cold butter. Gently press them into the risotto but do not fully stir in. Cover the pot loosely with the lid (do not seal) and let rest for 2 minutes.
- Serve: Stir in the minced parsley thoroughly, adjust seasoning with salt and pepper if needed, and serve immediately with extra Parmesan cheese on the side.
Notes
- Use Arborio rice or another risotto-specific rice for best creamy texture; avoid long grain rice unless adjusting cooking time.
- If you don’t have white wine or prefer no alcohol, replace it with additional broth, though it will slightly alter the flavor.
- Cooking mushrooms until all their juices evaporate enhances flavor and texture considerably.
- Be careful not to burn the rice when sautéing; keep stirring and use moderate heat.
- If risotto is still very soupy after pressure cooking, removing some broth before finishing with sauteing helps achieve desired consistency.
- Soy sauce adds umami depth but can be omitted if unavailable.
- Use a dry, unoaked white wine like Pinot Grigio or Sauvignon Blanc for optimal flavor.
- Resting the risotto with butter and cheese covered loosely allows the flavors to meld perfectly.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 15 mg
