Instant Pot Mushroom Risotto
Instant Pot Mushroom Risotto is a creamy, comforting dish that brings restaurant-quality flavors to your table in under 30 minutes. With earthy mushrooms, rich Arborio rice, and a touch of Parmesan cheese, this risotto offers a delightful culinary experience that’s perfect for cozy family dinners or impressing guests. The Instant Pot simplifies the process, ensuring you spend less time cooking and more time enjoying your meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups low-sodium vegetable broth
- 1 cup sliced cremini mushrooms
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
Instructions
- Set your Instant Pot to sauté mode. Add butter and let it melt. Sauté onions until translucent (about 3 minutes), then add garlic and cook until fragrant (1 minute).
- Stir in sliced mushrooms and cook until softened and browned (around 5 minutes).
- Add Arborio rice and toast for about 2 minutes, stirring to coat with butter.
- Pour in vegetable broth and stir well. Lock the lid in place and set the Instant Pot to high pressure for 7 minutes.
- Once done, perform a quick release of pressure carefully. Open the lid and stir until creamy.
- Mix in grated Parmesan until melted; serve hot with additional cheese if desired.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg
Keywords: For added flavor, consider incorporating peas or spinach during cooking. You can also substitute mushrooms with your favorite vegetables for variety.