Description
- Discover how to cook creamy mushroom risotto with Parmesan in the Instant Pot. A deliciously easy dinner idea.
Ingredients
Scale
- 1/4 cup unsalted butter
- 1/4 cup olive oil
- 3 cups diced mushrooms (shiitake, oyster, or baby Bella)
- 1 medium onion, diced
- 1 teaspoon minced garlic
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 1/2 cups Arborio rice
- 3 cups chicken broth
- Salt and ground black pepper, to taste
- 1 cup frozen sweet peas, thawed
- 1/2 to 1 cup grated Parmesan cheese
Instructions
- Set your Instant Pot to the “Sauté” mode and wait until it displays “Hot.”
- Add butter and olive oil to the pot. Stir until the butter is fully melted.
- Add the diced mushrooms, stirring occasionally. Cook for about 2 minutes.
- Add the diced onion, minced garlic, rosemary, and thyme. Stir to combine and cook for 4-5 minutes, until the onions soften.
- Add the Arborio rice and stir for about 2 minutes, ensuring that each grain is coated in the butter-oil mixture.
- Pour in the chicken broth and stir to combine, ensuring the rice is well coated with the liquid.
- Close the lid, making sure the valve is set to “Sealing.” Select “High Pressure” and set the timer for 6 minutes.
- Once the Instant Pot beeps, perform a Quick Pressure Release by carefully turning the valve to “Venting” (use a spatula or wooden spoon to avoid burns from steam).
- Stir the risotto and season with salt and black pepper to taste.
- Stir in the thawed sweet peas and Parmesan cheese until the cheese melts and everything is fully combined.
- Serve immediately.
- Details:
- This creamy mushroom risotto is rich and flavorful, with the perfect balance of earthy mushrooms and savory Parmesan. It’s a great dish for any occasion, made effortlessly in the Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
Keywords: #InstantPot #MushroomRisotto #ComfortFood #EasyDinner #CreamyRisotto #WeeknightMeals #Foodie #RisottoLovers