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Closeup of Instant Pot mushroom risotto in white bowl.
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Instant Pot Mushroom Risotto

Rich and creamy risotto with meaty mushrooms.
Course Appetizer
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 355kcal
Author Gary White

Ingredients

  • 8 oz. baby bella mushrooms finely chopped
  • 4 Tbsp. olive oil divided
  • 1 ½ tsp. sea salt divided
  • ¼ cup yellow onion diced
  • cup celery diced
  • 1 tsp. ground coriander
  • 1 ½ cups Arborio rice
  • 1 cup dry white wine
  • 4 cups chicken stock
  • ¼ cup Parmesan cheese grated

Instructions

  • Using sauté setting - add 2 tablespoons of oil and mushrooms to pot and season with ¼ teaspoon of salt. The salt will cause the mushrooms to sweat, which is what we want to happen. Cook for 5-6 minutes - until the mushrooms release their liquid and it all evaporates. Set mushrooms aside.
  • Continuing on sauté - add 2 tablespoons of oil, onions, celery, and ¼ teaspoon of salt to pot and cook for 3 minutes, stirring frequently. Once the onions softened and begin to release liquid, add coriander and continue cooking for another minute or so.
  • 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 wine is completely absorbed, stirring constantly.
  • Add stock and 1 teaspoon of salt, mix well, lock lid, and cook for 4 minutes at high pressure. Once cook time is complete, quick-release pressure. Remove lid and mix well.
  • Add Parmesan cheese and give a good mix. Finally, return mushrooms (and any liquid) to pot and mix well to combine. Serve immediately.

Nutrition

Calories: 355kcal | Carbohydrates: 45g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 603mg | Potassium: 432mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 5.4mg | Calcium: 79mg | Iron: 3.2mg