EASY INSTANT POT MUSHROOM RISOTTO

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This Italian-style Mushroom Risotto is an easy version of the slow cooked, authentic risotto we love... cooked in a fraction of the time using an Instant Pot!

Let’s get started!

olive oil wild mushrooms salt and pepper onions arborio rice vegetable broth garlic  butter fresh parsley parmesan cheese

Ingredients

01

Using the sauté function of the Instant Pot, heat 1 tablespoon of olive oil until hot ready to cook the mushrooms.

02

Add the mushrooms and cook until the moisture they release evaporates and they begin to brown, working in batches if needed. Season with salt and pepper to taste before adding the onion. Cook until translucent.

03

Add 1 tablespoon of olive oil and the rice; stir until the grains are heated and coated with oil.

04

Pour in the broth and continue to sauté until it is mostly evaporated. Stir in the garlic and remaining broth. Lock the lid in place and set the pressure valve to "sealing." Cook on high pressure for 5 minutes.

05

Once cooked, quick-release the pressure and remove the lid. Stir in the butter and a handful of chopped parsley. Season to taste and serve with additional parsley and parmesan cheese.

More Instant Pot Risotto Recipes

Spring Instant Pot Risotto

Zucchini & Sweet Corn Risotto

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