This delicious Instant Pot risotto with tender mushrooms and Parmesan cheese is so simple and fuss-free to make. It tastes like a fancy dish ordered at an Italian restaurant! You'll probably start making risotto in your pressure cooker far more often after you try this recipe.
Ingredients
- unsalted butter: 0.25 cup
- olive oil: 0.25 cup
- mushrooms: 3 cups (diced)
- onion: 1 cup (chopped)
- sprig rosemary: 1 piece
- ½ cups Arborio rice: 1 piece
- white wine: 0.75 cup
- quart chicken or vegetable stock: 1 piece
- salt and ground black pepper: (to taste)
- Parmesan cheese: 0.5 cup (grated)
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. 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. Dotdash Meredith Food Studios
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Stir rice into the pot until each grain is coated with butter and olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Dotdash Meredith Food Studios
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Pour in stock, stirring to scrape the sides of the pot. Simmer for 1 minute. Dotdash Meredith Food Studios
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Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. It will take time for pressure to build.
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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.
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Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
