Instant Pot Mushroom Risotto
This creamy delicious instant pot risotto goes toe to toe with any mushroom risotto that is cooked traditionally on the stove top. It is flavored with simple seasonings and white wine, then combined with butter and parmesan cheese. From start to finish this instant pot mushroom risotto takes less than 25 minutes to make. Grab the ingredients below and start making this delicious dish today.
What ingredients do you need to make mushroom risotto?
When making this mushroom risotto, I like to have all of the ingredients already measured out and ready to go because the cooking process can go by really fast. You will need the ingredients that I have listed below, but you can also try adding spinach or steamed peas to this dish during the last step when you stir in the parmesan and butter.
- Extra virgin olive oil
- Shallots or white onion
- Shitake Mushrooms
- Garlic cloves
- Dry white wine
- Short grain rice (I use arborio)
- Vegetable broth
- Salted butter
- Freshly grated Parmesan
How to make Mushroom Risotto in the Instant Pot
- Step 1: Take the lid off of your instant pot and turn on the saute mode.
- Step 2: Add olive oil, shallots, and mushrooms to your pot and saute until shallots become translucent and your mushrooms begin to sweat.
- Step 3: Stir in garlic and seasoning. Constantly stirring for about 2 minutes.
- Step 4: Pour in your white wine and continue to stir until the wine smell goes away, about one minute.
- Step 5: Before adding in your rice, taste one of the mushrooms to make sure that it is seasoned to taste. It is ok for it to be a little too salty because you will be adding broth to the pot.
- Step 6: Stir in your vegetable broth. Make sure the rice is fully submerged under the broth.
- Step 7: Place the lid back onto your instant pot and secure it close. Make sure the vent is sealed.
- Step 8: Cook at high pressure using either the “manual” or “pressure cook” function for 6 minutes.
- Step 9: Once the cooking is complete, turn off the “keep warm” function and use the natural release for 5 minutes. If the steam does not naturally release, the safely turn sealing to venting.
- Step 10: Carefully take off lid to your instant pot.
- Step 11: Stir in parmesan cheese and butter.
- Step 12: Eat while warm and garnish with more parmesan and parsley.
Serves: 6 servings
Ingredients
- 1 tbs Extra Virgin Olive Oil
- 3 Shallots or 1 white onion diced
- 1 pint Shitake Mushrooms
- 2 Garlic Cloves minced
- 2 tsp Salt
- 1 tsp Black Pepper
- 1/2 c Dry White Wine
- 2 c Short Grained Rice
- 5 c Vegetable Broth
- 1 c Parmesan shredded
- 2 tbs Salted Butter
Instructions
- Take the lid off of your instant pot and turn on the saute mode. Add olive oil, shallots, and mushrooms to your pot and saute until shallots become translucent and your mushrooms begin to sweat.
- Stir in garlic and seasoning. Constantly stirring for about 2 minutes.
- Pour in your white wine and continue to stir until the wine smell goes away, about one minute.
- Before adding in your rice, taste one of the mushrooms to make sure that it is seasoned to taste. It is ok for it to be a little too salty because you will be adding broth to the pot.
- Stir in your vegetable broth. Make sure the rice is fully submerged under the broth.
- Place the lid back onto your instant pot and secure it close. Make sure the vent is sealed.
- Cook at high pressure using either the “manual” or “pressure cook” function for 6 minutes.
- Once the cooking is complete, turn off the “keep warm” function and use the natural release for 5 minutes. If the steam does not naturally release, the safely turn sealing to venting.
- Carefully take off lid to your instant pot. Stir in parmesan cheese and butter.
- Eat while warm and garnish with more parmesan and parsley.
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