Best 3 Instant Pot Mushroom Risotto Recipes

If you're looking for a creamy, comforting, and incredibly satisfying vegetarian dish, look no further than instant pot mushroom risotto. With a few simple pantry staples, you can whip up a restaurant-quality meal in a matter of minutes. The succulent mushrooms add an earthy depth of flavor, while the arborio rice expertly absorbs the creamy broth, creating a dish that is both elegant and hearty. Whether you're cooking for a special occasion or a weeknight meal, instant pot mushroom risotto is sure to impress and delight your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® MUSHROOM RISOTTO

Instant Pot® Mushroom Risotto image

Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.

Provided by Shauna James Ahern

Categories Main Dish Recipes Rice Risotto Recipes

Time 50m

Yield 4

Number Of Ingredients 10

Ingredients

¼ cup unsalted butter
¼ cup olive oil
3 cups diced mushrooms
1 cup chopped onion
1 sprig rosemary
1 ½ cups Arborio rice
¾ cup white wine
1 quart chicken stock
salt and ground black pepper to taste
½ cup grated Parmesan cheese

Steps:

Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.

Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g

INSTANT POT MUSHROOM RISOTTO

Instant Pot Mushroom Risotto image

Making risotto in an electric pressure cooker means no stirring, and no ladling of stock one cup at a time. Just set the time, walk away, and make a drink.

Provided by Nick Kindelsperger

Categories Instant Pot Risotto Mushroom Onion Rice White Wine Stock Parsley Parmesan

Yield Makes about 5 1/2 cups

Number Of Ingredients 10

Ingredients

2 Tbsp. extra-virgin olive oil
1 lb. wild mushrooms, trimmed, sliced
Kosher salt, freshly ground pepper
1 medium onion, chopped
2 cups carnaroli or arborio rice
1/2 cup white wine
4 1/2 cups vegetable or chicken stock
Chopped parsley and finely grated Parmesan (for serving)
Special Equipment
An electric pressure cooker or Instant Pot

Steps:

Set Instant Pot on medium heat or "Sauté" and pour oil into cooker insert. Add mushrooms and cook until any moisture they've released is evaporated and they start to brown, about 10 minutes; season with salt and pepper. Add onion, stir to combine, and cook until translucent, about 8 minutes. Add rice and stir until chalky white, about 3 minutes. Add wine and cook until mostly evaporated, about 3 minutes. Stir in stock. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 5 minutes at high pressure (it will take about 10 minutes for the pressure to build before cooking automatically begins).
As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Stir with a wooden spoon; season with salt and pepper.
Divide risotto among bowls. Top with parsley and Parmesan and serve.

INSTANT POT® BROWN RICE AND MUSHROOM RISOTTO (VEGAN AND GLUTEN-FREE)

Instant Pot® Brown Rice and Mushroom Risotto (Vegan and Gluten-Free) image

I never complain about making risotto. In fact, I make it when I want to get something quick on the table. But when I spent over an hour and a half making one with brown rice, I decided to try it out in my Instant Pot®. It's awesome.

Provided by Buckwheat Queen

Categories Main Dish Recipes Rice Risotto Recipes

Time 1h15m

Yield 3

Number Of Ingredients 7

Ingredients

3 tablespoons extra-virgin olive oil
2 ½ cups cremini mushrooms, sliced
1 cup short-grain brown rice
1 large shallot, minced
1 ¼ cups mushroom broth
¼ cup dry white wine
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil; add mushrooms, rice, and shallot, allowing the shallot and mushrooms to saute and the rice to toast just slightly, about 5 minutes. Turn off the Saute function. Stir in broth and wine. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 23 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 12 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
Season with salt and pepper. Stir and serve immediately.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 55.8 g, Fat 14.8 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 1.9 g, Sodium 130.1 mg, Sugar 1.3 g

Tips:

Use high-quality ingredients: To make the most flavorful risotto, use fresh, high-quality mushrooms, arborio rice, and broth. If you can, use homemade broth for the best flavor.
Sauté the mushrooms: Sautéing the mushrooms before adding them to the risotto helps to develop their flavor and aroma. Be sure to cook them until they are browned and slightly caramelized.
Toast the rice: Toasting the rice before adding it to the broth helps to prevent it from becoming mushy. Be sure to toast the rice until it is golden brown and aromatic.
Use a flavorful broth: The broth is a key component of the risotto, so be sure to use a flavorful broth that will add depth and complexity to the dish. You can use chicken broth, vegetable broth, or mushroom broth.
Cook the risotto slowly and stir frequently: Risotto is a slow-cooked dish that requires patience and attention. Be sure to cook the risotto slowly over medium heat and stir it frequently to prevent it from sticking to the pan and burning.
Add the cheese and butter at the end: Adding the cheese and butter at the end of the cooking process helps to create a creamy and flavorful risotto. Be sure to use a high-quality Parmesan cheese for the best flavor.

Conclusion:

Instant Pot mushroom risotto is a delicious and easy-to-make dish that is perfect for a weeknight meal. With its creamy texture, savory flavor, and hearty mushrooms, this risotto is sure to please everyone at the table. So next time you're looking for a quick and easy meal, give this Instant Pot mushroom risotto a try. You won't be disappointed.