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Instant Pot

Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker BBQ Chicken – 3 Ingredients, 3 Steps

Pressure Cooker BBQ Chicken: 3 Ingredients, 3 Easy Steps! Indoor BBQ | Instant Pot | Pressure Cooker | Easy Summer Recipe

Pressure Cooker BBQ Chicken

3 Ingredients, 3 Steps

Perfect, fall-off-the-bone barbecue chicken with just 3 ingredients in 3 easy steps – Need I say more? This tender pressure cooker BBQ chicken has layers of flavor and is incredibly simple to make.


Just marinate your chicken, throw it in your pressure cooker, then remove and toss with BBQ sauce before finishing in the oven. Use a foil lined baking sheet for easy clean up, and all you have left to clean at the end is your Instant Pot.

Pressure Cooker BBQ Chicken: 3 Ingredients, 3 Easy Steps! Indoor BBQ | Instant Pot | Pressure Cooker | Easy Summer Recipe

The Best Homemade Barbecue Sauce Recipe

Sure, you can use a bottle of store bought sauce if pressed for time. But trust me, once you try this homemade sauce, you’ll never want to go back to store-bought again.

Pressure Cooker BBQ Chicken: 3 Ingredients, 3 Easy Steps! Indoor BBQ | Instant Pot | Pressure Cooker | Easy Summer Recipe

How to Cook the Chicken

Ingredients:

3-4 lbs. chicken pieces
16 oz. zesty Italian dressing
2 cups BBQ sauce

Method:

  1. Marinate. Add chicken and dressing to a gallon-sized Ziplock bag and marinate for at least one hour (preferably overnight).
  2. Cook. Pour all contents of bag into Instant Pot, lock lid, and use poultry setting (20 minutes, high pressure). Once cook time is complete, allow pressure to naturally release (about 30 minutes). Meanwhile – pour BBQ sauce into a medium-sized bowl. Preheat oven broiler on high.
  3. Char. Carefully individually remove each piece of chicken from Instant Pot with tongs. As you remove them, dip in the BBQ sauce and place on a lined baking sheet. Then place baking sheet under a high broiler for at least 5 minutes, but basically until you have the desired char and caramelization.


The Sauce

BBQ Sauce
Author: 
 
Ingredients
  • 1 cup ketchup
  • ½ cup dark brown sugar
  • ⅓ cup molasses
  • ¼ cup apricot preserves
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. vegetable oil
  • 1 tsp. minced garlic
  • 2 tsp. chili powder
  • ½ tsp. black pepper
  • 1 Tbsp. hot sauce
  • ¼ tsp. ground cloves
  • ¼ tsp. ground allspice
  • ½ tsp. sea salt
Instructions
  1. In a medium saucepan over medium heat – combine all of the ingredients, except the salt, and bring to a boil, stirring well. Let cool, then season with salt.

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Gluten-Free Instant Pot Recipes Side

Pressure Cooker Southern Baked Beans

Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

Pressure Cooker Southern Baked Beans

This pressure cooker southern baked beans recipe is incredibly simple to make and full of rich, sweet, and savory flavors. And it’s perfect for all your summer BBQ’s and picnics.

Cooked from Scratch

My wife is a huge proponent of cooking from scratch for two reasons: 1. It’s typically cheaper than purchasing pre-made food. 2. You have total control of the ingredient list and can minimize artificial additives.

However, there’s one draw back to cooking from scratch: It’s time consuming. Unless, of course, you own one of these:

Because this recipe is made in a pressure cooker, the hands-on time is relatively low. After quickly sautéing the bacon, onions and green pepper, add the rest of the ingredients, lock the lid, close the pressure valve, set the manual time for 60 minutes and walk away! No waiting hours for the beans to simmer on the stove top. And the result is a pot of delicious southern baked beans from scratch with minimal hands-on time!

Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

The Truth About Salt & Beans

Do you know why you wait to add salt until your beans are fully cooked? Most people, like myself for a long time, think it’s because it helps the beans cook more quickly. This seems true, but is actually an illusion. The real reason to wait is this… Salt makes the skin of the beans tough, which is why they then take longer to cook. So this is probably the only time I will ever recommend you wait until the end to season your food. Only with beans!

Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

The Method

Pressure Cooker Southern Baked Beans
Author: 
Recipe type: Instant Pot
 
Ingredients
  • 1 pound dried navy beans – soaked at least 8 hours
  • 8 slices thick cut bacon - roughly chopped
  • ¼ cup apple cider vinegar
  • 1 medium onion - finely chopped
  • 1 small green bell pepper - diced
  • 3 cups unsalted chicken stock
  • ¼ cup 100% maple syrup
  • ⅓ cup molasses
  • ¼ cup dark brown sugar - packed
  • ⅓ cup ketchup
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. dry mustard
  • 1 Tbsp. sea salt
  • ¼ tsp. black pepper
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
Instructions
  1. Soak beans for at least 8 hours, preferably 24. Drain beans and rinse.
  2. Using sauté setting – cook bacon until almost crispy, then add onions, green peppers, and vinegar. Cook until onions and peppers are semi-soft and vinegar is evaporated, making sure to scrape up brown bits from bottom.
  3. Add beans, stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Mix well to combine.
  4. Lock lid, close pressure valve, and set manual time for 60 minutes.
  5. Once cook time is complete, allow pressure to naturally release for 15 minutes. Then release remaining pressure and remove lid.
  6. In a small dish, combine cornstarch and 2 Tbsp. of water. Add salt and cornstarch mixture to pot. Switch to sauté setting and cook until desired consistency.
  7. Serve and enjoy!


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Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

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Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Lemon Risotto with Summer Squash

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eat

Pressure Cooker Lemon Risotto with Summer Squash

Summer is almost here! So we’re developing our menu for the season. And this pressure cooker lemon risotto with summer squash was an absolute must for the warmer months! It’s bright and creamy, with a simple-to-execute method. We hope you enjoy it as mush as we did making it!

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eats


The Method

Pressure Cooker Lemon Risotto with Summer Squash
Author: 
Recipe type: Instant Pot
 
Ingredients
  • 2 Tbsp. olive oil
  • ½ cup onion – diced
  • 1 lb. summer squash – diced
  • 1 ½ cups Arborio rice
  • 1 Tbsp.  garlic – minced
  • ½ cup dry white wine
  • 4 cups chicken stock
  • zest of 1 lemon – finely chopped
  • juice of 1 lemon – about 2 tablespoons
  • 2 Tbsp. flat-leaf parsley – finely chopped
  • ½ cup Parmesan cheese – freshly grated
Instructions
  1. Using sauté setting - add oil, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add squash and garlic and cook for about 2 minutes. Then add the rice and cook for 1 to 2 minutes, stirring frequently. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
  2. Once cook time is complete, quick­-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, and parsley - mix well. Season with salt and pepper to taste. Add parmesan and mix well.
  3. Ladle into bowl and top with crème fraîche.


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Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eat

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Entrée Gluten-Free Instant Pot Recipes

Easy and Amazing Pressure Cooker Ribs

Pressure Cooker Ribs | The Foodie Eats

Easy and Amazing Pressure Cooker Ribs

Memorial Day is here. Which means summer is here. And you know what that means… RIBS! I feel like I probably started eating ribs before I could walk. And as a ribs connoisseur, this pressure cooker ribs recipe definitely does not disappoint. I hope everyone learns to cook ribs this way so I don’t have to eat chewy, dry ribs ever again!

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Pressure Cooker Ribs | The Foodie Eats

The Method

5.0 from 1 reviews
Pressure Cooker Ribs
Author: 
 
Ingredients
  • 1 rack baby back ribs
  • sea salt
  • black pepper
  • brown sugar
  • garlic powder
  • onion powder
  • allspice
  • chili powder
  • cinnamon
  • BBQ sauce
Instructions
  1. Remove the membrane from the back of the ribs.
  2. Season ribs liberally on both sides with spice mix.
  3. Add 1 cup of water and a trivet into the pressure cooker. Place the ribs on top of the trivet. Lock lid, close vent, and set manual timer for 20 minutes. Then allow pressure to naturally release.
  4. Meanwhile, preheat oven to 450 degrees.
  5. Transfer ribs to a baking tray and brush sauce all over the ribs on both sides. Switch the oven to low broil. Place ribs in the oven on bottom rack for 7 minutes each side.
  6. Remove, serve, and enjoy!


Pressure Cooker Ribs | The Foodie Eats

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Gluten-Free Instant Pot Recipes Soup

Pressure Cooker Sausage, Kale, and Potato Soup

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats


Pressure Cooker Sausage Kale Potato Soup

The Mistake Everybody Makes…

I love sausage in soups. But here’s the problem. Almost every soup recipe I come across will use the sausage to add flavor to the soup. That’s a great intention, but (in my opinion) it’s actually a total fail. If you boil it for any extended period of time, all the flavor will go into the broth. And then you’re left with flavorless sausage. This pressure cooker sausage kale potato soup delivers!

Check out the recipe below to see how to retain the crispiness of the sausage.

Suggested Ingredients

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

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Pressure Cooker Sausage Kale Potato Soup | The Foodie Eats

Pressure Cooker Sausage, Kale, and Potato Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 4 sausage links ­ Aidells Chicken & Apple - ½-­inch slices
  • 1 Tbsp. olive oil
  • 1 lb. petite Yukon gold potatoes - ½-inch cubes
  • 2 Tbsp. white wine vinegar
  • 1 yellow onion ­- diced
  • 2 carrots ­- sliced
  • 1 stalk celery ­- diced
  • 2 tsp. fresh thyme leaves
  • 1 bay leaf
  • 6 cups chicken bone broth ­- organic, free-­range
  • 4 tomatoes ­- diced
  • 1 small bunch kale ­- de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Using sauté setting on Instant Pot ­- Once hot, add oil and cook sausage until crispy. About 3 minutes each side. Remove and set aside.
  2. Add onions, carrots, celery, thyme, and vinegar ­ cook for 3 minutes, making sure to scrape up bits from bottom.
  3. Add all remaining ingredients (except sausage) to pot and mix well.
  4. Switch Instant Pot to manual setting for 5 minutes.
  5. Once time is complete -­ quick­-release pressure then remove lid.
  6. Remove bay leaf. Add sausage slices to pot and mix well.
  7. Serve and enjoy!


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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker Cauliflower Paella with Shrimp and Chicken Sausage

Pressure Cooker Cauliflower Paella | The Foodie Eats


Pressure Cooker Cauliflower Paella

With Shrimp and Chicken Sausage

I can hear the skeptics already. But trust me when I tell you… This pressure cooker cauliflower paella is amazing. The flavors, the textures, the colors – it all works! The cauliflower is NOT mushy (which happens so often with cauliflower “rice”).

The best part about this recipe (in my opinion) is it’s versatility with different dietary needs. Whether you’re doing Paleo, Whole 30, gluten-free, or dairy-free – this recipe is good to go!

Suggestions for Ingredients

Pressure Cooker Cauliflower Paella | The Foodie Eats

Pressure Cooker Cauliflower Paella | The Foodie Eats
Pressure Cooker Cauliflower Paella | The Foodie Eats

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Pressure Cooker Cauliflower Paella | The Foodie Eats

The Method

Pressure Cooker Cauliflower Paella with Shrimp and Chicken Sausage
Author: 
 
Ingredients
  • 3 boneless, skinless chicken thighs - cut into 1-inch chunks
  • 3 Tbsp. olive oil - divided
  • 1 Tbsp. smoked paprika
  • 2 tsp. dried oregano
  • 2 small or 1 large head cauliflower - grated
  • 1 Tbsp. turmeric
  • 1 Tbsp. sea salt
  • 4 sausage links - Aidells Chicken & Apple, ½-inch slices
  • 1 lb. colossal shrimp - 13-15 per pound
  • ½ cup yellow onion - diced
  • 1 Tbsp. garlic - minced
  • 1 cup chicken bone broth - organic, free-range
  • 10 sprigs thyme
  • 1 cup frozen peas - thawed (optional)
  • ¼ cup parsley - fresh, chopped
Instructions
  1. Combine the chicken, 1 Tbsp. oil, paprika, and oregano in a small bowl. Marinate for at least 1 hour in the refrigerator.
  2. Using a food processor grater attachment, grate the cauliflower until it is in small, rice-size pieces. Set aside.
  3. Turn on sauté setting on Instant Pot. Once hot, add oil, then brown sausage on both sides. Remove and set aside.
  4. Add chicken and marinade to Instant Pot and cook thoroughly (about 7-8 minutes). Remove and set aside.
  5. Add onions to IP and sauté until translucent (about 3 minutes). Then add garlic and continue cooking for another 30 seconds.
  6. Add cauliflower, turmeric, and salt to IP. Mix well to combine. Then add stock, chicken, and sausage and mix again.
  7. Top with a layer of thyme sprigs. Then nestle the shrimp on top in an even layer.
  8. Close lid and vent. Set manual time for 1 minute. Once cook time is complete, quick-release pressure and remove lid. Turn of IP to avoid overcooking.
  9. Remove shrimp and set aside. Remove thyme sprigs and discard.
  10. Add peas and parsley to IP and mix well.
  11. Pour all contents of pot into a fine mesh strainer to remove liquid, then return to pot.
  12. Serve in a bowl and top with shrimp. Enjoy!


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Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Risotto with Spring Peas and Mint

Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

Pressure Cooker Risotto

With Spring Peas and Mint

I am pleasantly surprised at how much I’m loving pressure cooker risotto. Gone are the days of ‘keep it moving’ and “one ladle at a time.’ Every time I cook risotto in my Instant Pot, it is perfect. So unless you need to be “authentic” in your preparation, I highly recommend giving it a try.

The Tools

I’ve been putting off getting a mortar and pestle for years. But what a great tool for making pastes and grinding fresh spices! I can foresee myself finding as many excuses to use it as possible. It really does help take your ingredients to the next level of amazing.
Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

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Pressure Cooker Risotto with Spring Peas and Mint | The Foodie Eats

The Method

Pressure Cooker Spring Pea and Mint Risotto
Author: 
 
Ingredients
  • 2 cups mint leaves - roughly chopped
  • 1 tsp. sea salt
  • 1 Tbsp. olive oil
  • 4 Tbsp. unsalted butter - chopped
  • 1 yellow onion - finely chopped
  • 2 garlic cloves - minced
  • ½ cup dry white wine
  • 1½ cups arborio rice
  • 4 cups chicken stock
  • ½ cup Parmesan - finely grated
  • 2 cups fresh or frozen peas - thawed
  • 8 oz. sugar snap peas - trimmed, blanched and halved
  • sea salt and cracked black pepper
  • crème fraîche - to serve
Instructions
  1. With a mortar and pestle, pound the mint and salt into a rough paste. Add the oil, stir to combine and set aside.
  2. Using sauté setting - melt butter, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add garlic and cook for about 30 seconds. Then add the rice and cook, stirring, for 1 to 2 minutes. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
  3. Once cook time is complete, quick-release pressure, then open lid. Turn off power to avoid overcooking. Add Parmesan and mix, then add mint paste and frozen peas and mix well. Season with salt and pepper to taste.
  4. Ladle into bowl and top with halved peas and crème fraîche.
Notes
If you want more liquid after the cooking is complete, feel free to had more stock. This will also help stop the cooking process, which is a must.


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Gluten-Free Instant Pot Recipes Starter

Pressure Cooker Chicken Salad – With Homemade Ranch Sauce

Pressure Cooker Chicken Salad | The Foodie Eats


Pressure Cooker Chicken Salad

So I don’t have a whole lot to say about this pressure cooker chicken salad recipe. I had the idea. Tried it. And it worked even better than I had imagined! Don’t I wish all my creations were so successful. We had some extra chicken in the fridge that needed to be used. But we already had planned our dinner menu for the next few days. So I figured chicken salad for lunches was the best bet. But I had never thought of ranch chicken salad. It’s one of my new favorites.

Pressure Cooker Chicken Salad | The Foodie Eats

The Tool. Get One!


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Pressure Cooker Chicken Salad | The Foodie Eats

The Method

Pressure Cooker Ranch Chicken Salad
Author: 
 
Ingredients
  • 8 chicken thighs - boneless, skinless
  • ½ cup chicken stock
  • 1 ranch seasoning packet
  • ½ cup mayonaise
  • ½ tsp. dried chives
  • ½ tsp. dried parsley
  • ½ tsp. dried dill weed
  • ¼ tsp. garlic powder
  • ¼ tsp. onion powder
  • ½ tsp. sea salt
  • ¼ tsp. black pepper
Instructions
  1. Add chicken, stock and ranch packet to Ziplock bag. Mix well and marinate for at least one hour.
  2. Empty entire bag into Instant Pot. Set manual timer for 10 minutes. Once cook time is complete, allow pressure to naturally release for at least 10 minutes.
  3. Remove chicken from pot and transfer to refrigerator to cool.
  4. Once chicken is cool, finely chop and place in a large mixing bowl.
  5. Add all remaining ingredients to bowl and mix well.
  6. Serve chilled on a sandwich or as a dip. Enjoy!


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Gluten-Free Instant Pot Recipes Side

Pressure Cooker Potato Salad – Deviled Egg Style

Pressure Cooker Potato Salad | The Foodie Eats

Pressure Cooker Potato Salad

Deviled Egg Style

I’ve been eating this for my whole life. It is one of my top five favorite foods of all time. But I have recently converted my mom’s classic dish into a pressure cooker potato salad recipe. It’s so simple and fool-proof. Just two steps in your Instant Pot and a little bit of mixing. And that’s it!

So What’s So Special About This?

Why would anyone use a pressure cooker to cook potato salad? It’s simple. To take out the guess work. Nobody likes overcooked or raw potatoes. And this method will prevent both of those. And trust me… This is the easiest way in the whole world to boil a perfect egg. An egg that’s so easy to peel, you’ll find ways to use more boiled eggs!

There are a couple things I dislike about most potato salad recipes. I absolutely want zero crunch. That means no celery (which I can deal with, if need be). But please. For the love of all things delicious. No raw onions! There’s only a few places in this world for raw onions – on a burger and in the trash. And oh yeah, do we really need to taste the mustard? Isn’t it just there to add some color.

How Many Eggs? Is That a Typo?

I must admit… when I first asked my mom how many eggs go into this dish – I was shocked. I mean, literally had her repeat it 2 or 3 times. But you know what? I’ve said it before and I’ll say it again. Hear me now, believe me later… It is the difference maker! It’s almost like potato salad and egg salad had a baby. And this is the amazing result!

Just in Case You’re Wondering…

These are Sweet Salad Cubes

Pressure Cooker Potato Salad | The Foodie Eats

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Pressure Cooker Potato Salad | The Foodie Eats

4.0 from 1 reviews
Pressure Cooker Potato Salad - Deviled Egg Style
Author: 
Recipe type: Instant Pot
Cuisine: Comfort Food
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 5 lbs. russet potatoes - peeled, cut into ¾ inch chunks
  • 6 cups chicken broth
  • 3 dozen large eggs
  • 1 cup water
  • 32 oz. mayonaise
  • 16 oz. sweet salad cubes
  • 2 Tbs. yellow mustard
  • 1 Tbs. sea salt
  • 1 tsp. black pepper
  • 2 tsp. paprika - for garnish
Instructions
  1. Add potatoes and chicken broth to Instant Pot. Close lid and set manual time for 4 minutes. Once cook time complete, quick-release pressure. Pour potatoes into a colander, then transfer to a sheet pan to cool.
  2. Clean and dry Instant Pot.
  3. Using the steamer basket - add water and eggs to Instant Pot. Set manual time for 2 minutes. Once cook time is complete, allow pressure to naturally release (about 15 minutes). Then open lid and transfer eggs to a large bowl of ice water.
  4. Remove shells from eggs and roughly chop using an egg slicer (or knife if you don't have one). Then add eggs to a second large mixing bowl.
  5. Then combine eggs, potatoes, mayonaise, pickles, mustard, salt and pepper. Mix well.
  6. Transfer to serving dish and garnish with paprika. Chill for at least 2 hours - preferably overnight.
  7. Serve and enjoy!
Notes
The quantities of this recipe is perfect for a family gathering, potluck, or picnic. They can be scaled down accordingly.


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Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Mushroom Risotto

Pressure Cooker Mushroom Risotto | The Foodie Eats

Pressure Cooker Mushroom Risotto

First things first… this is some seriously good stuff. One year ago, I never would have guessed that pressure cooker mushroom risotto would be so amazing. I’ve cooked a lot of risotto in my life. And I’d be willing to serve this to anyone!

Splurge on the Mushrooms, Not the Wine!

Although I’m sure this recipe would work with lesser ingredients, I would take this opportunity to do something special. Buy the best mushrooms you can find! But, do not… I repeat… Do NOT use an expensive bottle of wine. Since you boil it, you will be wasting your money.

A Few Favorites…


5.0 from 1 reviews
Pressure Cooker Wild Mushroom Risotto
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 oz. dried mushrooms - Chanterelle & Porcini
  • 1 bottle dry white wine
  • 2 Tbsp. olive oil
  • 1½ cups Arborio rice
  • 1 large shallot (1/4 cup) - diced
  • 2 celery stalks (1/3 cup) - diced
  • 1 tsp. coriander - ground
  • 3 cups vegetable broth or chicken stock
  • 1 tsp. sea salt
  • 3 Tbsp. mascarpone cheese
  • fresh chives (for garnish)
Instructions
  1. Set aside ½ cup of wine. Then, in medium-sized pot - bring rest of bottle to a boil. Once boiling, add mushrooms. Boil for 1 minute, then remove from heat and cover. Let sit for at least 10 minutes. Line a fine mesh strainer with coffee filters. Pour mushrooms into strainer, making sure to preserve all the wine once it passes through. Pat dry mushrooms, then roughly chop them. Set wine and mushrooms aside, separately.
  2. Turn on sauté setting of Instant Pot. Once hot - add oil, rice, celery, shallots, and coriander. Cook for 3 minutes, stirring constantly.
  3. Add ½ cup of wine that you first set aside. Cook until completely evaporated, stirring frequently.
  4. Add broth/stock, 1 cup of wine used to hydrate mushrooms, mushrooms, and salt.
  5. Lock lid and switch to manual setting (high pressure) for 4 minutes.
  6. Once cook time is complete, quick-release pressure.
  7. Mix well, then add mascarpone cheese and stir until completely melted. You may want to add more of the hydrating liquid to reach desired consistency.
  8. Transfer to bowl and serve immediately.


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Pressure Cooker Mushroom Risotto | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.