Description
This Pressure Cooker Mushroom Risotto recipe is a quick and easy way to enjoy a creamy, flavorful risotto without endless stirring. Made in an Instant Pot or other pressure cooker, it combines sautéed mushrooms, onions, garlic, white wine, and Parmesan cheese for a comforting dinner that serves 4.
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 (such as Arborio)
- ¾ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 teaspoons soy sauce
- 1 quart vegetable broth (chicken broth can be used as well)
- 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 using the “sauté” setting. Add the mushrooms and cook for about 8 minutes, until they are softened and most of their juices have evaporated.
- Add onion, garlic and rice: Stir in the chopped onion and minced garlic. Cook for 1 minute until softened. Add the risotto rice and cook for 1-2 minutes, stirring constantly, until the edges of the rice grains look translucent but the centers remain milky. Take care not to let the rice burn.
- Add the liquids: Pour in the dry white wine and soy sauce. Stir well and cook until the wine has mostly evaporated and the alcohol smell is gone, about 2 minutes. Then stir in the broth.
- Cook the risotto: Close and seal the pressure cooker lid. Cook on low pressure for 5 minutes. Release the pressure manually: either by running cool water over the lid if using a stovetop cooker or by using the release valve on an electric pressure cooker. If the risotto appears very soupy, remove one or two ladles of liquid.
- Make the risotto creamy: Set the pressure cooker to the “sauté” setting again with the lid off. Stir constantly and cook for 1-2 minutes until the risotto thickens and becomes creamy. Turn off the cooker, then add the Parmesan cheese and butter. Stir gently once or twice but do not fully incorporate them yet.
- Rest and finish: Close the lid loosely (unsealed) and let the risotto rest for 2 minutes. Stir in the minced parsley thoroughly. Serve immediately, topped with additional Parmesan if desired.
Notes
- Use either chicken or vegetable broth based on preference.
- Brown button mushrooms are preferred but white mushrooms or a mix can be used for extra flavor.
- If avoiding alcohol, replace white wine with extra broth; the flavor will be slightly different but still delicious.
- Arborio rice is recommended for authentic risotto texture; short-grain rice alternatives can work with adjusted cook times.
- Soy sauce enhances mushroom flavor but can be omitted if unavailable.
- Cook mushrooms thoroughly until their juices evaporate for best taste and texture.
- Be careful not to burn the rice during sautéing to avoid a crunchy texture.
- If risotto is too soupy after pressure cooking, ladle out some liquid before finishing.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 12 mg
