Instant Pot Mushroom Risotto

Creamy, luxurious, and bursting with earthy mushroom flavor, Instant Pot Mushroom Risotto makes achieving restaurant-quality risotto at home easier than ever. This one-pot recipe eliminates the need for constant stirring, thanks to the magic of the Instant Pot, while still delivering the rich, velvety texture risotto is known for. It’s the perfect dish for a cozy dinner, a side for a fancy meal, or even a vegetarian main course. With minimal effort and maximum flavor, this risotto will quickly become a favorite in your kitchen.

Ingredients:

• 2 tablespoons olive oil or unsalted butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 ½ cups Arborio rice
• 1 cup mushrooms, thinly sliced (cremini, button, or a mix)
• ½ cup dry white wine (optional)
• 4 cups chicken or vegetable broth, warmed
• ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper
• ½ cup grated Parmesan cheese
• 2 tablespoons heavy cream or mascarpone (optional, for extra creaminess)
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté Aromatics and Mushrooms: Turn the Instant Pot to the sauté function and heat the olive oil or butter. Add the onion and garlic, cooking for 2-3 minutes until softened and fragrant. Stir in the mushrooms and cook for another 3-4 minutes until they release their moisture and begin to brown.
2. Toast the Rice: Add the Arborio rice to the pot and stir to coat it in the oil. Cook for 1-2 minutes to lightly toast the rice, enhancing its nutty flavor.
3. Deglaze with Wine (Optional): Pour in the white wine, stirring to deglaze the bottom of the pot. Let it simmer for 1-2 minutes until mostly evaporated.
4. Add Broth and Seasoning: Stir in the warm broth, thyme, salt, and pepper. Ensure the rice is evenly distributed in the liquid. Secure the Instant Pot lid and set the valve to “sealing.”
5. Cook the Risotto: Select the manual or pressure cook setting and set the timer for 6 minutes. Once the cooking cycle is complete, allow a natural pressure release for 5 minutes, then carefully release any remaining pressure.
6. Finish the Risotto: Open the lid and stir the risotto. It will appear slightly liquidy but will thicken as you stir. Stir in the Parmesan cheese and, if desired, heavy cream or mascarpone for extra creaminess.
7. Serve and Garnish: Taste and adjust seasoning with more salt and pepper, if needed. Garnish with fresh parsley and serve warm. Pair with a crisp green salad or crusty bread for a complete meal.

This Instant Pot Mushroom Risotto is a quick and effortless way to enjoy the comforting flavors of a classic Italian dish. Creamy, savory, and satisfying, it’s a foolproof recipe for any occasion!