This creamy Instant Pot Mushroom Risotto recipe is cooked to perfection in your Instant Pot. It is ready in about 30 minutes and makes a great side dish or main entrée.
With your Instant Pot on Sauté mode add olive oil and butter. Once the butter in melted stir in the mushrooms and garlic. Sauté for 5 minutes, stirring often.
Add the arborio rice and salt to the pot, sauté for an additional 2 minutes.
1 teaspoon kosher salt, 1 ½ cups dry arborio rice
Pour in the 1 cup of white wine, scrape up any browned bits from the bottom of the pot.
1 cup white wine
Stir in the chicken broth and scrape the side of the pot down, so all the rice, mushrooms, and garlic are in the liquid.
3 cups chicken stock
Turn off saute mode.
Pop the lid on the pot and turn the pressure vent to "sealing".Set the pot to cook on manual pressure, high, for 7 minutes.Do a 10 minute natural release and then quick release any remaining pressure.
Stir in the ¾ cup milk and 1 cup parmesan cheese. If using frozen peas, add them now.Taste for additional seasoning and serve!
1 cup freshly grated parmesan cheese, ¾ cup milk, Optional** Frozen Peas
Notes
SIDE DISH: If serving as a side dish you will yield 6-8 servings.REHEATING your leftover risotto, simply add a little milk or water to each portion and heat it in the microwave for about 1 minute. Give it a stir to mix and eat!RECIPE TIPS:
Do not rinse your Arborio rice. You want the extra rice starch for creaminess.
If you purchase a small carton of white wine you can freeze the extra (if you only plan to cook with it). Leave room for expansion while it freezes. It will be good for 3 months.
If you do not want to use wine, sub with chicken broth.
To make vegetarian sub vegetable broth for the chicken broth.