I was really skeptical about risotto in an instapot, but shockingly it did come out really creamy and good. I’m amazed of how much of a time saver it was compared to doing it traditionally, but it worked out well.
Pressure Cooker Easy Mushroom Risotto
(Adapted from Living Sweet Moments)
1 Onion diced
24 oz mushrooms sliced
2 sprigs of fresh thyme
1/4 cup red or white wine your favorite brand
2 cups arborio rice
4 cups stock chicken or vegetable
1 cup grated Parmesan cheese
1 tablespoon butter
Salt and Pepper to taste
2 teaspoons olive oil
Press the sauté button on your instant pot*
Add the olive oil.
When you hear the beep that the oil is hot, add the onions and sauté until translucent.
Add the thyme and mushrooms and stir until the mushrooms have softened.
Add the rice and mix thoroughly until the rice has toasted.
Pour in the wine and the stock.
Add salt and pepper.
Close the lid and pressure cook on manual for 7 minutes.
When the 7 minutes has passed, release the pressure.
Open the lid and add the cheese and butter.
Mix well and check for seasoning.
Rice should be creamy and thick, if not, cook in sauté mode for 2-3 minutes.