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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)


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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.

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Add the thyme and mushrooms and stir until the mushrooms have softened.

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Add the rice and mix thoroughly until the rice has toasted.

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Pour in the wine and the stock.

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Add salt and pepper.

Close the lid and pressure cook on manual for 7 minutes.

When the 7 minutes has passed, release the pressure.

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IMG_9561 (800x600)Open the lid and add the cheese and butter.

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Mix well and check for seasoning.

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Rice should be creamy and thick, if not, cook in sauté mode for 2-3 minutes.

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