Mushroom Risotto Cooked in the Instant Pot

Name: Mushroom Risotto Cooked in the Instant Pot
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil, divided, or as needed; 1 large shallot, minced, or more to taste; 1 cup Arborio rice; 0.25 cup dry white wine; 2 cups vegetable broth or chicken broth; 1 (8 ounce) package white button mushrooms, sliced; 1 (8 ounce) package baby bella mushrooms, sliced; garlic salt and pepper to taste; 0.33333334326744 cup grated Parmesan cheese; 3 tablespoons chopped fresh chives

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Pressure cooker adaptation of Gourmet Mushroom Risotto from this site.

Recipe by Becky

Updated on May 9, 2023

mushroom risotto on white plate with blue white checkered tablecloth in back

2

Prep Time:

15 mins

Cook Time:

25 mins

Additional Time:

10 mins

Total Time:

50 mins

Servings:

6

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil, divided, or as needed
1 large shallot, minced, or more to taste
1 cup Arborio rice
¼ cup dry white wine
2 cups vegetable broth or chicken broth
1 (8 ounce) package white button mushrooms, sliced
1 (8 ounce) package baby bella mushrooms, sliced
garlic salt and pepper to taste
⅓ cup grated Parmesan cheese
3 tablespoons chopped fresh chives

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil and shallots to the hot pot. Saute until shallot is soft and translucent, about 5 minutes. Add rice and stir until toasted, about 2 minutes. Pour in wine and cook until liquid evaporates. Add broth and stir until well combined.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
Meanwhile, heat up more olive oil in a large pot over medium heat. Add mushrooms, garlic salt, and pepper. Saute until mushrooms are tender and have released their juices, about 5 minutes.
Add risotto to the mushrooms. Stir in Parmesan cheese and chives until the cheese has melted. Adjust seasoning as needed.

Tips

You can substitute 1 small onion for the shallot.

Nutrition Facts (per serving)

224	Calories
6g	Fat
34g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 224
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	7%
Cholesterol 4mg	1%
Sodium 227mg	10%
Total Carbohydrate 34g	12%
Dietary Fiber 2g	6%
Total Sugars 3g
Protein 7g
Vitamin C 3mg	13%
Calcium 66mg	5%
Iron 1mg	6%
Potassium 353mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.