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I've always loved risotto, but making it on the stovetop can be a real chore. That's why I'm thrilled to share my Instant Pot version with you! This mushroom risotto is creamy, rich, and packed with earthy flavors. Best of all, it's ready in a fraction of the time without constant stirring. Trust me, once you try this method, you'll never go back to traditional risotto-making. Let's dive into this foolproof recipe that'll impress your dinner guests and satisfy your cravings for comfort food.
Ingredients for Instant Pot Mushroom Risotto
- Arborio rice: Creamy texture and ability to absorb flavors make it ideal for risotto, creating a rich and satisfying dish.
- Chicken or vegetable broth: Provides a flavorful base for the risotto, infusing it with depth and richness for a delicious end result.
- Mushrooms: Earthy flavor and meaty texture add a savory element to the risotto, enhancing its overall taste and complexity.
- Onion: Adds a sweet and aromatic flavor base to the risotto, complementing the other ingredients for a well-rounded taste.
- Garlic: Infuses the risotto with a pungent and robust flavor, elevating the dish with its aromatic and savory notes.
- Parmesan cheese: Melts into the risotto, providing a creamy texture and nutty flavor that enhances the overall richness of the dish.
- Butter: Adds a luscious and creamy element to the risotto, enriching its flavor and creating a velvety smooth finish.
- Fresh parsley: Brightens the dish with its fresh and herbaceous flavor, adding a pop of color and freshness to the risotto.
Kitchen Tools Needed for This Recipe
- Instant Pot: Speeds up cooking time and ensures even cooking of the risotto.
- Wooden Spoon: Gentle on the rice and prevents sticking to the pot.
- Measuring Cup: Ensures accurate measurement of ingredients for the perfect balance of flavors.
Mushroom Risotto Recipe for the Instant Pot
Equipment
- Instant Pot
Ingredients:
Main Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 0.5 cup diced onion
- 2 cloves garlic, minced
- 0.5 cup grated Parmesan cheese
- 2 tablespoons butter
- to taste Salt and pepper
- Fresh parsley for garnish
Read more: Instant Pot Pepper Steak Risotto Recipe
Instructions:
- Turn on the Instant Pot to sauté mode and melt the butter.
- Add the onions and garlic, sauté until softened.
- Add the mushrooms and cook until they release their juices.
- Stir in the Arborio rice until coated with the butter.
- Pour in the broth and season with salt and pepper.
- Close the Instant Pot lid and set to high pressure for 6 minutes.
- Once done, quick release the pressure and stir in the Parmesan cheese.
- Serve hot, garnished with fresh parsley.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Salmon Risotto Recipe
Can You Make Instant Pot Mushroom Risotto Ahead of Time?
Make Ahead Instructions
- Prepare the risotto as directed, but leave out the parmesan cheese.
- Let the risotto cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
- When ready to serve, reheat the risotto on the stove, adding a bit of extra broth if needed.
- Stir in the parmesan cheese before serving.
Freezing Instructions
- Cool the risotto completely before transferring it to a freezer-safe container.
- Label the container with the date and store in the freezer for up to 3 months.
- To reheat, thaw the risotto overnight in the refrigerator.
- Warm it up on the stove, adding a splash of broth to revive the creaminess.
- Stir in the parmesan cheese before serving.
One interesting fact about this instant pot mushroom risotto recipe is that you can enhance the flavor by using a mix of different mushroom varieties, such as shiitake, oyster, or porcini, to add depth and complexity to the dish. Mixing mushroom types can take your risotto to a whole new level of deliciousness!
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