I used this recipe as my inspiration, but I changed it a lot, so here’s my own version. I can easily eat mushroom risotto all by itself! The crispy mushrooms and flavorful broth combined with tender rice make for a truly delectable dish.
Press the saute button on the Instant pot and wait until it says “Hot”. Saute for 15 minutes, or until crispy:
1 lb. sliced cremini mushrooms (There will be a lot of liquid from the mushrooms at first, but they will get crispy. Be patient.)
Add and saute for a few more minutes:
1 small onion, diced
4 cloves of garlic, minced
Add and saute for 2-3 minutes, until the rice is starting to look translucent on the edges:
2 T. butter
2 c. arborio rice
Add and stir well, then cook at high pressure for 5 minutes and quick release:
1 T. soy sauce
4 1/2 c. chicken broth
Stir into the hot rice and serve:
2 T. grated Parmesan cheese
salt and pepper to taste
We like to serve the mushroom risotto with grilled chicken, but as I mentioned before, I think it makes a great meal on its own.
Find more heavenly, international dishes here.
Instant Pot Mushroom Risotto
Equipment
- pressure cooker
Ingredients
- 1 pound cremeni mushrooms sliced
- 1 onion diced
- 4 cloves garlic minced
- 2 tablespoons butter
- 2 cups arborio rice
- 1 tablespoon soy sauce
- 4 1/2 cups chicken broth
- 2 tablespoons Parmesan cheese
- salt
- pepper
Instructions
- Saute the mushrooms in the pressure cooker until browned and crispy. It will take about 15 minutes.1 pound cremeni mushrooms
- Add the onion and garlic and saute for a few minutes.1 onion, 4 cloves garlic
- Add the butter and rice and stir until the rice starts to look translucent around the edges, about 2-3 minutes.2 tablespoons butter, 2 cups arborio rice
- Add the soy sauce and broth. Cook at high pressure for 5 minutes with a quick release.1 tablespoon soy sauce, 4 1/2 cups chicken broth
- Stir the Parmesan into the hot rice. Season to taste with salt and pepper.2 tablespoons Parmesan cheese, salt, pepper
- Serve as a main dish or a side dish to grilled chicken.