Pressure Cooker Mushroom Risotto
One year ago, I never would have guessed that pressure cooker mushroom risotto would be so amazing. Stove top risotto typically takes lots of love and careful attention. Fortunately, making risotto in the pressure cooker is simple enough that any home cook can achieve a beautiful risotto!
What is Risotto?
Risotto is a northern Italian dish that has many variations. But, at it’s core, risotto is a rice dish cooked in broth to achieve a creamy consistency. It can be served as a side, or as the main course. If you’re making a traditional “authentic” risotto, you’ll find yourself carefully crafting the risotto on the stove top, keeping it moving and adding one ladle of broth at a time. Fortunately, I’ve found that cooking risotto in the pressure cooker yields beautiful results every time! Even if you’ve perfected the authentic method of cooking risotto, I highly recommend giving the pressure cooker version a try!
Our Favorite Risotto Recipes
I’ve cooked, and eaten, a lot of risotto in my life. And this mushroom risotto is one of my favorites. However, in different seasons, I enjoy different styles of risotto. My favorite risotto to make during the summertime is lemon risotto with summer squash. It’s bright and creamy, with a simple-to-execute method. During the spring, I enjoy risotto with spring peas and mint. And of course, I make them all in our Instant Pot!
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Pressure Cooker Risotto with Mushrooms
Rich and creamy risotto with meaty mushrooms.
- 8 oz. baby bella mushrooms sliced
- 4 Tbsp. olive oil separated
- 1/4 cup yellow onion diced
- 1/3 cup celery 1 or 2 stalks - diced
- 1 tsp. ground coriander
- 1 1/2 cups Arborio rice
- 1 cup dry white wine
- 4 cups vegetable broth or chicken stock no salt added
- 1 1/2 tsp. sea salt
- 1/4 cup Parmesan cheese grated
- fresh chives for garnish
Using sauté setting - once hot add 2 Tbsp. oil and mushrooms. Cook for about 5 minutes - until they release their liquid and it all evaporates. Set mushrooms aside.
Continuing on sauté - add 2 Tbsp. oil, onions, celery, and coriander to IP and cook for 3 minutes, stirring frequently. Add rice and cook for another 1 minute, stirring constantly to make sure each grain is coated and toasted evenly. Next, add wine and cook for another minute until completely evaporated, stirring constantly.
Add broth/stock, mushrooms, and salt. Lock lid and switch to manual setting (high pressure) for 4 minutes.
Once cook time is complete, quick-release pressure. Mix well, then add Parmesan cheese and stir until completely incorporated. You may want to add more stock to reach desired consistency.
Transfer to bowl, garnish with chives, and serve immediately.
If your stock already has salt, there's no need to add any in step 3.
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