Description
This Pressure Cooker Mushroom Risotto is a quick and easy recipe that delivers creamy, flavorful risotto without the need for constant stirring. Made in an Instant Pot or pressure cooker, it features sautéed mushrooms, onion, garlic, risotto rice, white wine, soy sauce, vegetable broth, Parmesan cheese, butter, and fresh parsley. Perfect for a comforting vegetarian dinner, it combines rich umami flavors with creamy texture in just 40 minutes.
Ingredients
Scale
Main Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 ½ pounds mushrooms, cleaned and thickly sliced
- Salt and black pepper to taste
- 1 medium yellow onion, finely chopped
- 2 medium cloves garlic, finely minced
- 1 ½ cups risotto rice (such as Arborio)
- ¾ cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 2 teaspoons soy sauce
- 1 quart vegetable broth (or chicken broth)
- 1 ounce finely grated Parmesan cheese, plus more for serving
- 2 tablespoons cold butter
- Handful finely minced parsley
Instructions
- Cook the mushrooms: Heat the olive oil over medium heat in your pressure cooker on the sauté setting. Add the thickly sliced mushrooms and cook for about 8 minutes until they release their juices and soften, allowing most of the liquid to evaporate for best flavor.
- Add onion, garlic and rice: Stir in the finely chopped onion and minced garlic, and cook for one minute until softened. Then add the risotto rice and cook for 1 to 2 minutes, stirring constantly until the edges of the rice become translucent and the center looks milky, being careful not to let the rice burn.
- Add the liquids: Pour in the dry white wine and soy sauce, stirring and scraping any browned bits from the bottom of the pot. Cook until the alcohol smell dissipates and the wine is mostly evaporated, about 2 minutes. Next, stir in the vegetable broth evenly.
- Cook the risotto: Seal the lid on the pressure cooker and set to cook at low pressure for 5 minutes. Once complete, manually release the pressure by carefully following your cooker instructions—running cool water over a stovetop lid or using the release valve on an electric cooker. If the risotto is still very soupy, remove a few ladles of excess liquid.
- Make the risotto creamy: Switch the cooker to the sauté setting and cook risotto uncovered for an additional 2 minutes, stirring constantly to develop a creamy texture. Remove from heat and add the grated Parmesan and cold butter. Stir gently just a couple of times, keeping some texture. Close the lid loosely without sealing and let the risotto rest for 2 minutes off heat.
- Add parsley and serve: Stir in the finely minced parsley thoroughly. Serve the risotto immediately with extra Parmesan cheese on the side for sprinkling.
Notes
- For a deeper mushroom flavor and better texture, cook the mushrooms thoroughly until their juices evaporate.
- Use risotto rice such as Arborio for best creaminess; do not substitute with long grain rice as it alters cooking time and texture.
- If you avoid alcohol, replace white wine with an equal amount of broth; flavor will be slightly different but still delicious.
- Soy sauce enhances the umami flavor from the mushrooms but can be omitted if unavailable.
- Do not let the rice burn when sautéing the grains; keep stirring and moderate the heat.
- If the risotto is too soupy after pressure cooking, simply scoop out some broth to improve texture.
- Resting the risotto covered but unsealed allows the butter and cheese to melt gently for creaminess.
- Pair this risotto with a fresh salad, sautéed green beans, roasted asparagus, or your choice of protein like marinated steak or balsamic chicken.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 15 mg
