Description
Simplify dinner tonight with this pressure cooker mushroom risotto! It’s full of delicious flavors and so easy to make in the Instant Pot or pressure cooker – no endless stirring required. This creamy risotto features sautéed mushrooms, onion, garlic, and Parmesan cheese, with a touch of white wine and soy sauce for added depth. Perfect for a quick, comforting meal that’s ready in 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
- ¾ cup dry white wine
- 2 teaspoons soy sauce
- 1 quart vegetable broth (chicken broth works too)
- 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 a pressure cooker (if using an electric one, set to “sauté”). Cook the mushrooms until softened, about 8 minutes, letting them release and re-absorb their juices for maximum flavor and texture.
- Add onion, garlic and rice: Add the finely chopped onion and minced garlic to the mushrooms and cook for one minute until softened. Then add the risotto rice and sauté for 1-2 minutes, stirring constantly until the rice edges look translucent while the center remains milky. Be careful not to burn the rice.
- Add the liquids: Pour in the dry white wine and soy sauce to deglaze the pot. Stir constantly and cook for about 2 minutes until the alcohol smell dissipates and most of the wine is evaporated. Then stir in the broth evenly.
- Cook the risotto: Seal the pressure cooker lid and cook on low pressure for 5 minutes. Once the cooking cycle finishes, release the pressure manually according to your cooker’s instructions (use the release valve or run cold water over the lid for stovetop models). If the risotto is too soupy, remove a few ladles of liquid to improve texture.
- Make the risotto creamy: Set your pressure cooker back to “sauté” mode (or cook uncovered on medium heat) and stir the risotto for 1-2 minutes until it thickens and becomes creamy. Add the grated Parmesan cheese and cold butter on top, stir once or twice without fully mixing them in.
- Rest and finish: Loosely cover the pot with the lid (do not seal), and let the risotto rest for 2 minutes. Then add the minced parsley and stir thoroughly. Serve immediately with extra Parmesan cheese on the side for topping.
Notes
- Use chicken or vegetable broth based on your preference; either works well.
- Brown button mushrooms provide a mild flavor suitable for kids, but you can use white mushrooms or a blend of varieties for more depth.
- For alcohol-free version, omit white wine and replace with additional broth – flavor will be slightly different but still delicious.
- Arborio rice is highly recommended as it releases starch for creamy risotto; Carnaroli and Vialone Nano are great alternatives if available.
- Soy sauce enhances the umami of mushrooms but can be omitted if unavailable.
- Cook mushrooms until their juices mostly evaporate to intensify flavor and prevent sogginess.
- Do not let the rice burn when sautéing – continuous stirring is essential.
- If risotto is overly watery after pressure cooking, remove some liquid before finishing on sauté.
- Use a dry white wine such as Pinot Grigio or Sauvignon Blanc; avoid oaked Chardonnay as it’s too rich and sweet.
- Serve immediately to preserve the creamy texture; leftover risotto may become thick and sticky.
- Pair with a fresh salad or roasted vegetables and optionally add protein like marinated steak or balsamic chicken for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 20 mg
