Mushroom Risotto in the Instant Pot
Authentic Mushroom Risotto in less than 20 minutes from start to finish. This recipe produces creamy, flavorful risotto every time. This is best served right out of the Instant Pot to experience the best silky texture of the risotto but leftovers throughout the week are also amazing, just not as "wet" as when first served. Reheating with a little extra water and pad of butter helps recreate the creamy original texture, however.
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Servings: 8 servings
- 1-2 pounds mushrooms, white or cremini , thinly sliced
- 1 tbsp olive oil
- 2 shallots, rough chopped or diced to your liking
- 1 1/2 cup Arborio rice or other short grain rice, but arborio is preferred
- 1/2 cup white wine, or 1/4 cup water plus 1/4 cup white vinegar
- 4 cups vegetable broth
- 1 tsp sea salt
- 4 tbsp butter
- 1/2 cup Parmesan cheese, shredded. Plus additional for serving.
- 1 tbsp fresh parsley, chopped. May use chives if desired
Heat a large cast iron or non-stick skillet to medium-high heat. Add mushrooms directly to the pan without oil or butter. As the mushrooms begin to release their natural liquids, add about 1/2 teaspoon of salt to help the moisture continue to release. Stir occasionally until mushrooms become browned to your liking. You shouldn't need to add any butter or oil to the pan but if you like, you can add about a teaspoon during browning. Remove mushrooms from heat and set aside.
Turn the Instant Pot to Saute' and add 1 tablespoon olive oil and the chopped shallots. Stir frequently until shallots begin to slighly caramalize, about 3 minutes.
Add the Arborio rice and stir to coat with the oil that's already in the pan. Add 1/2 cup white wine or a combination of water and white vinegar. Stir and cook until the wine has almost completely evaporated. This takes less than a minute.
Add the vegetable broth to the rice mixture and stir briefly, making sure the rice is submerged.
Place the lid on the Instant Pot, turn steam release nozzle to Seal. Using Manual button and High Pressure, set time for 5 minutes. Pot will take about 3-4 minutes to reach desired pressure before starting to count down the 5 minutes. Once the cooking has completed and the Instant Pot beeps, let pressure release naturally for 4 minutes before turning nozzle to Vent to finish releasing the steam.
Remove lid from Instant Pot. Add, salt, 1/2 cup Parmesan cheese, 4 tablespoons butter, and the sautee'd mushrooms. Stir until butter and cheese have melted. Add fresh chopped parsley. Stir again. Taste and add fresh ground black pepper and additional salt to your liking.
Serve immediately with extra Parmesan cheese, if desired.
- To speed things up even more, you can start the shallots in the Instant Pot at the same time you're browning the mushrooms. Just keep an eye on the mushrooms and stir them occasionally.
- The risotto is at its creamiest when served immediately but leftovers are still delicious. Store leftover risotto in the refrigerator in an airtight container for up to 5 days (it won't last that long).
Calories: 260kcal | Carbohydrates: 34g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 916mg | Potassium: 246mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 2.3mg | Calcium: 81mg | Iron: 2.1mg