Pressure Cooker Mushroom Risotto
Instant Pot Mushroom Risotto is an amazing vegetarian dinner recipe made in your Instant Pot with Portobello and Porcini mushrooms, white wine, Parmesan and fresh thyme.
Calories: 248kcal
Ingredients
Mushrooms
- 1 Tbsp. butter
- 2 c. baby bellas portobello or crimini mushrooms (roughly 8 oz)
- 2 cloves garlic minced
- 2 tsp. fresh thyme leaves or a heaping 1/2 tsp. dried thyme
- salt and pepper
- 1/2 oz. dried Porcini mushrooms OPTIONAL
Rice
- 1 Tbsp. butter
- 1 small yellow onion diced
- 1 c. Arborio rice
- 1/4 c. dry white wine
- 1 3/4 c. low sodium chicken broth
- 1 bay leaf
Finishes
- 2 Tbsp. butter
- 1/4 c. grated Parmesan
Instructions
- Turn your electric pressure cooker to saute. Add 1 Tbsp. butter, Portobello mushrooms, garlic and thyme. Season with salt and pepper and saute until lightly golden, 3-4 minutes.
- Add in the reconstituted Porcini mushrooms (optional - see notes) and season with salt and pepper again. Saute for 1 minute and remove the mushrooms from the pot and set aside.
- Add 1 Tbsp butter and onions to the pot and saute until translucent and fragrant. Add the rice and stir quickly until it is well-coated and opaque, about 1 minute.
- Stir in the wine, broth and bay leaf with the rice. Close the lid and turn the knob to seal. Cook on high pressure for 6 minutes.
- When the pressure cooker has counted down the 6 minutes and the cooking is complete, carefully turn the knob to vent to release all the hot steam, for a quick release.
- Remove the bay leaf from the pot and stir in the cooked mushrooms, 2 Tbsp. butter and Parmesan. Serve topped with additional fresh thyme.
Notes
Place dried Porcini mushrooms in a small bowl or jar and pour enough hot water over them to just cover them. Let them reconstitute for 15 minutes. In small batches, squeeze them well with your hands to remove as much water as possible.
Nutrition
Serving: 1g | Calories: 248kcal | Carbohydrates: 22g | Protein: 8g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 308mg | Fiber: 2g | Sugar: 3g