Instant Pot Mushroom Risotto
User Reviews
4.9
96 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
35 mins
-
Servings
6 Servings
-
Calories
234 kcal
-
Course
Main Course
-
Cuisine
Italian
Instant Pot Mushroom Risotto
Report
A tried and true Instant Pot mushroom risotto that will have you ditch the stove top way forever! It's immensely flavourful and so incredibly simple to make.
Share:
Ingredients
- 1 tablespoon avocado oil or cooking oil of choice (omit and use broth or water for no oil)
- 1 pound cremini, baby bella, or portobello mushrooms sliced
- 4 shallots chopped
- 1.5 cups arborio rice
- ½ cup dry white wine
- 4 cups low sodium vegetable broth
- ½ teaspoon sea salt or to taste
- ⅛ teaspoon dried thyme optional, but recommended
- ⅛ teaspoon black pepper optional, but recommended
- 1 tablespoon vegan butter or margarine optional, but recommended
Optional Garnishes
- Chives, green onion or parsley
- Vegan Parmesan Cheese
Instructions
- Set your pot to sauté and the cooking oil, if using. Once hot, add the mushrooms and shallots and sauté until softened, approx. 5 minutes.
- Then add the rice and stir constantly for 30 seconds and pour in the wine. Stir often, until the wine is mostly absorbed, about 2 minutes.
- Add the broth and seasoning and give everything a mix, pushing down any loose bits of rice stuck to the sides of your pot. Close the lid and place the valve in the sealing position. Set the pot to high pressure for 6 minutes. (It will take about 10-15 minutes to build pressure before the timer begins to countdown.) Once the timer completes, quick release the pressure and open the lid once safe to do so.
- Optional: Stir in the butter, if using and let rest for another minute or two, if needed to absorb any excess liquid.
- Garnish and serve hot.
Equipments used:
Notes
- Use wine that tastes good, and you enjoy! If you won't drink it, don't cook with it either.
- Before pressure cooking, push down any loose rice sticking to the sides of your pot. You want everything covered with broth, before cooking, so you don't end up with crunchy bits of rice.
- If your risotto appears watery after pressure cooking, don't worry! That will quickly absorb as it sits. Just give it an extra minute to rest.
- Fancy it up (if you'd like) with some truffle oil. A little goes a long way!
- Add more veggies like peas, spinach, or chopped carrots.
- Leftovers keep refrigerated in a sealed container for up to 4 days. To reheat, add some water, broth or butter to a pan and heat through. You'll need some liquid to loosen, since the Arborio rice will continue to absorb the liquids, as it cools.
Nutrition Information
Show Details
Calories
234cal
(12%)
Carbohydrates
47g
(16%)
Protein
6g
(12%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Sodium
357mg
(15%)
Potassium
461mg
(13%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
24mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234cal | 12% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 357mg | 15% |
| Potassium | 461mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
96 reviews
Excellent
Other Recipes
You'll Also Love
Caramelized Leek, Pecorino (and Sausage) Risotto and a Lagostina Risotto Pot Giveaway!
Italian
4.8
(132 reviews)
