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Instant Pot Mushroom Risotto in bowl on table
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5 from 3 votes

Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto is a rich and delicious recipe made with your pressure cooker for an easy vegetarian dinner or decadent side dish! Fresh thyme, Parmesan and white wine take the flavors in this dish to the next level!
Prep Time15 minutes
Cook Time10 minutes
Build Pressure5 minutes
Total Time30 minutes
Course: Main Course, Main Dish, Side, Side Dish
Cuisine: Italian
Servings: 6
Author: Kristin Maxwell

Ingredients

Mushrooms

  • 1 tablespoon butter
  • 2 cups Fresh Portobello mushrooms ( or baby bella or cremini) roughly 8 ounces
  • 2 garlic cloves minced
  • 2 teaspoon fresh thyme leaves or a heaping 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 ounce dried Porcini mushrooms optional

Rice

  • 1 tablespoon butter
  • 1 small yellow onion diced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 1 3/4 cup low sodium chicken broth
  • 1 bay leaf

Finishes

  • 2 tablespoon butter
  • 1/4 cup grated Parmesan

Instructions

  • Turn your electric pressure cooker to saute. Add 1 tablespoon butter, fresh mushrooms, garlic and thyme. Season with salt and pepper and saute until lightly golden, 3-4 minutes.
  • Add in the reconstituted Porcini mushrooms (optional - see notes) and season with salt and pepper again. Saute for 1 minute and remove the mushrooms from the pot and set aside.
  • Add 1 tablespoon butter and onions to the pot and saute until translucent and fragrant. Add the rice and stir quickly until it is well-coated and opaque, about 1 minute.
  • Stir in the wine, broth and bay leaf with the rice. Close the lid and turn the knob to seal. Cook on high pressure for 6 minutes.
  • When the pressure cooker has counted down the 6 minutes and the cooking is complete, carefully turn the knob to vent to release all the hot steam, for a quick release.
  • Remove the bay leaf from the pot and stir in the cooked mushrooms, 2 tablespoons butter and Parmesan. Serve topped with additional fresh thyme.

Notes

If using optional dried porcini mushrooms:
  1. Place dried Porcini mushrooms in a small bowl or jar and pour enough hot water over them to just cover them. Let them reconstitute for 15 minutes.
  2. In small batches, squeeze them well with your hands to remove as much water as possible.

Nutrition

Calories: 309kcal | Carbohydrates: 40g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 328mg | Potassium: 535mg | Fiber: 2g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 3mg

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