Description
This Pressure Cooker Mushroom Risotto is a creamy, flavorful dish made quickly and easily in an Instant Pot. Featuring sautéed mushrooms, white wine, and Parmesan cheese, it delivers the classic risotto taste without endless stirring, making it perfect for a satisfying weeknight 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
- ¾ cup dry white wine
- 2 teaspoons soy sauce
- 1 quart vegetable broth (chicken broth works too)
- 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 a pressure cooker (if using an electric one, set to “sauté”). Add the mushrooms and cook them until softened and most juices have evaporated, about 8 minutes.
- Add onion, garlic and rice: Add the finely chopped onion and minced garlic, cooking for 1 minute until softened. Stir in the risotto rice and cook for 1 to 2 minutes, stirring continuously until the rice edges turn translucent and the center looks milky, making sure it doesn’t burn.
- Add the liquids: Pour in the dry white wine and soy sauce, stirring to deglaze the pot. Cook until the alcohol smell dissipates and the wine nearly evaporates, about 2 minutes. Stir in the vegetable broth then close the pressure cooker lid securely.
- Cook the risotto: Set the pressure cooker to low pressure and cook for 5 minutes. Once done, release the pressure manually according to your cooker’s instructions. If the risotto appears too soupy, ladle out some broth to achieve the desired consistency.
- Make the risotto creamy: Switch the cooker back to sauté mode and cook uncovered for an additional 2 minutes, stirring constantly, to reduce liquid and create creaminess. Add the grated Parmesan cheese and cold butter on top, gently push them into the risotto but do not fully stir in. Cover the pot loosely with the lid and let rest for 2 minutes.
- Finish and serve: Stir in the finely minced parsley well before serving. Serve immediately with extra Parmesan cheese on the side for topping to maintain the best creamy texture.
Notes
- Use either chicken or vegetable broth depending on preference; both yield rich flavor.
- Brown button mushrooms are recommended, but a mix of mushroom varieties can add depth.
- Substitute white wine with additional broth if avoiding alcohol; the flavor will be slightly different but still delicious.
- Arborio is the preferred risotto rice for best texture; short grain rice may be used with adjusted cooking time.
- Soy sauce enhances mushroom flavor but can be omitted if unavailable.
- Cook mushrooms thoroughly until juices mostly evaporate to enhance flavor and texture.
- Prevent rice from burning while sautéing to avoid crispy grains.
- Remove excess liquid if risotto becomes too soupy after pressure cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
