Instant Pot Mushroom Risotto

In a blind taste test, you would never guess this Instant Pot mushroom risotto was not prepared the traditional way. It's perfectly rich and creamy!

Course Appetizer

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 25

Servings

Calories 355kcal

Set the Instant Pot to sauté mode. Add 2 tablespoons of olive oil and the finely chopped mushrooms. Season with ¼ teaspoon of sea salt. Cook for 5-6 minutes until mushrooms release their liquid. Set mushrooms aside.
Add remaining 2 tablespoons of olive oil to the pot along with the diced onion, celery, and ¼ teaspoon of sea salt. Cook for 3 minutes, stirring frequently until onions soften. Add ground coriander and cook for another minute.
Add Arborio rice to the pot and cook for 1 minute, stirring constantly to coat and toast the rice evenly.
Pour in the dry white wine and cook for 1 minute, stirring constantly until the wine is absorbed.
Add chicken stock and 1 teaspoon of sea salt to the pot. Mix well.
Lock the lid and set the Instant Pot to cook at high pressure for 4 minutes.
Once cooking is complete, quick-release the pressure. Remove the lid and stir the risotto.
Stir in the grated Parmesan cheese until well combined.
Return the sautéed mushrooms (along with any liquid) to the pot and mix thoroughly.
Serve immediately and enjoy!

Expert Tips

Prep Ingredients First: Have all ingredients ready before starting to cook for a smooth process.
Sauté Properly: Ensure mushrooms release all their liquid before setting them aside.
Toast the Rice: Coating the rice in oil and toasting it enhances its flavor and texture.
Quick-Release Pressure: Once cooking is complete, quick-release pressure to avoid overcooking the rice.
Mix Thoroughly: Stir well after cooking to ensure the cheese and mushrooms are evenly distributed.
Serving Suggestions: Pair this risotto with a fresh green salad or grilled chicken for a complete meal.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock.
Variations: Add peas, spinach, or asparagus for a burst of color and nutrition.

Can I use other types of mushrooms? Yes, you can substitute with cremini, shiitake, or button mushrooms.

Can I make this risotto vegetarian? Substitute chicken stock with vegetable stock for a vegetarian version.

What if I don't have white wine? You can use extra chicken stock with a splash of lemon juice for acidity.