Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Mushroom Risotto Recipe

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!

Pressure Cooker Mushroom Risotto | The Foodie Eats

5 from 2 votes
Print

Pressure Cooker Risotto with Mushrooms

Rich and creamy risotto with meaty mushrooms.

Course Appetizer
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 531 kcal
Author The Foodie Eats

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. Add broth/stock, mushrooms, and salt. Lock lid and switch to manual setting (high pressure) for 4 minutes.
  4. 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.
  5. Transfer to bowl, garnish with chives, and serve immediately.

Recipe Notes

If your stock already has salt, there's no need to add any in step 3.

Nutrition Facts
Pressure Cooker Risotto with Mushrooms
Amount Per Serving
Calories 531 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 4mg 1%
Sodium 904mg 38%
Potassium 648mg 19%
Total Carbohydrates 68g 23%
Dietary Fiber 2g 8%
Sugars 2g
Protein 13g 26%
Vitamin A 3.2%
Vitamin C 9.7%
Calcium 11.8%
Iron 26.2%
* Percent Daily Values are based on a 2000 calorie diet.

And as Always… Please Pin & Share the Love!

Pressure Cooker Mushroom Risotto | The Foodie Eats

 

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

You Might Also Like

2 Comments

  • Reply
    Matthew
    November 7, 2017 at 8:52 pm

    I am a picky eater and when i heard what it was, I thought to myself…”is this actually going to be good?”

    Well, it was, it was so delicious. I couldn’t put it down. A definite must.

  • Reply
    Katie
    January 27, 2018 at 6:08 pm

    This was a hit last Thanksgiving! Thanks for the great recipe!

Leave a Reply