Description
This Pressure Cooker Mushroom Risotto is a creamy, flavorful, and easy-to-make dish full of mushrooms, Parmesan, and herbs. Prepared quickly in an Instant Pot or pressure cooker, it eliminates the need for constant stirring while delivering comforting, rich risotto perfect for a delicious dinner.
Ingredients
Scale
Main Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 ½ pounds mushrooms, cleaned and thickly sliced
- Salt and black pepper to taste
- 1 medium yellow onion, finely chopped
- 2 medium cloves garlic, finely minced
- 1 ½ cups risotto rice (Arborio recommended)
- ¾ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 2 teaspoons soy sauce
- 1 quart vegetable broth (chicken broth works too)
- 1 ounce finely grated Parmesan cheese, plus more for serving
- 2 tablespoons cold butter
- Handful finely minced parsley
Instructions
- Cook the mushrooms: Heat the olive oil over medium heat in the pressure cooker using the sauté setting. Add the sliced mushrooms, season with salt and black pepper, and cook until softened and most juices have evaporated, about 8 minutes.
- Add onion, garlic and rice: Stir in the finely chopped onion and minced garlic, cook for 1 minute until softened. Add the risotto rice and cook for 1 to 2 minutes, stirring constantly, until the rice edges turn translucent and the center becomes milky, being careful not to burn it.
- Add the liquids: Pour in the dry white wine and soy sauce, stir well, and cook until the alcohol aroma dissipates and the wine is nearly evaporated, about 2 minutes. Then stir in the broth evenly.
- Cook the risotto: Close and seal the pressure cooker lid. Cook on low pressure for 5 minutes. Once done, carefully release the pressure either by running cool water over the lid or using the release valve depending on your cooker model. If the risotto is too soupy after opening, carefully remove a few ladles of excess liquid.
- Make the risotto creamy: Switch the Instant Pot back to sauté mode with the lid off. Stir the risotto constantly for 1 to 2 minutes until it thickens and becomes creamy. Add the grated Parmesan and cold butter on top, stir gently a few times but not completely incorporated. Close the lid loosely without sealing and let it rest for 2 minutes.
- Finish and serve: Stir in the finely minced parsley thoroughly. Serve immediately with extra Parmesan cheese on the side for topping.
Notes
- Use either chicken broth or vegetable broth according to preference or dietary needs.
- Brown button mushrooms are used here but white or mixed mushrooms can be substituted for varied flavor.
- If avoiding alcohol, replace the wine with additional broth though it will slightly change the flavor profile.
- Use Arborio or other risotto-specific short-grain rice for best results; cooking time and texture can vary with other rice types.
- Soy sauce enhances mushroom flavor but can be omitted without affecting the core dish seriously.
- Cook mushrooms thoroughly until their juices evaporate for optimal taste and texture.
- Prevent rice from burning during sauté to avoid gritty risotto texture.
- If risotto remains too watery after pressure cooking, remove some liquid before finishing on sauté mode.
- Resting risotto with lid loosely on allows butter and cheese to melt perfectly without overcooking.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg
