Description
This Pressure Cooker Mushroom Risotto is a creamy, flavorful dish made effortlessly in an Instant Pot, eliminating the need for constant stirring. Featuring sautéed mushrooms, onions, garlic, Arborio rice, white wine, and Parmesan, this recipe offers rich texture and deep umami flavors perfect for a comforting vegetarian main course.
Ingredients
Scale
Risotto
- 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)
- 2 teaspoons soy sauce
- 1 quart vegetable broth (chicken broth can be used)
- 1 ounce finely grated Parmesan cheese, plus extra for serving
- 2 tablespoons cold butter
- Handful finely minced parsley
Instructions
- Cook the mushrooms: Heat the olive oil in the Instant Pot on the sauté setting. Add the mushrooms and cook for about 8 minutes until softened and most juices have evaporated.
- Add onion, garlic and rice: Stir in the chopped onion and minced garlic, cooking for 1 minute until softened. Add the risotto rice and cook for 1-2 minutes, stirring constantly until the rice edges look translucent and the grains appear milky inside, taking care not to burn the rice.
- Add the liquids: Pour in the white wine and soy sauce, stirring and scraping the pot bottom to deglaze. Cook until the wine aroma fades and most of the liquid evaporates, about 2 minutes. Then stir in the broth evenly.
- Cook the risotto: Secure the lid and set the Instant Pot to pressure cook on low pressure for 5 minutes. When done, manually release the pressure using the valve while covering it with a tea towel to prevent splattering.
- Make the risotto creamy: Open the lid and if very soupy, ladle out some liquid to correct texture. Set the pot to sauté mode and cook uncovered for an additional 2 minutes, stirring to thicken and create creaminess.
- Finish with cheese and butter: Turn off the Instant Pot, add the Parmesan cheese and cold butter on top of the rice, pushing them gently into the risotto but do not fully stir. Cover loosely with the lid (do not seal) and let sit for 2 minutes.
- Add parsley and serve: Stir in the finely minced parsley thoroughly. Serve the risotto immediately topped with extra Parmesan cheese for best texture and flavor.
Notes
- Broth: Use either vegetable or chicken broth for best flavor.
- Mushrooms: Brown button mushrooms are preferred, but white or mixed mushrooms can be used.
- Wine: Use a dry white wine such as Pinot Grigio or Sauvignon Blanc. For alcohol-free option, replace wine with additional broth.
- Rice: Arborio rice is recommended for authentic risotto texture. Do not substitute with long grain rice.
- Soy sauce adds umami depth from mushrooms but can be omitted if unavailable.
- Cook mushrooms thoroughly until juices evaporate for deeper flavor and better texture.
- Keep stirring the rice during sauté to avoid burning, which causes a crispy texture.
- If risotto is too soupy after pressure cooking, remove some liquid before the final sauté step.
- Serve immediately for the creamiest texture; the risotto thickens as it cools.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 15 mg
