Instant Pot Risotto

Learn how to make creamy mushroom risotto in the Instant Pot in less than 30 minutes! Cooking the perfect risotto is so easy using this method.

Course Side Dish

Cuisine Italian

Keyword instant pot mushroom risotto, instant pot risotto, mushroom risotto instant pot, risotto instant pot

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 556kcal

Soak porcini mushrooms in hot water for 1 hour and then drain them.
Turn on the Instant Pot and set it to “Sauté” function. Heat olive oil and add garlic and onion. Cook for 2-3 minutes, until translucent.
Add rice and cook it together with the onion for about 2 more minutes, until the edges of the grains become translucent. At this point add wine, if desired, and let it evaporate while stirring the rice.
Switch off the “Sauté” function. Add the broth and the mushrooms. Make sure that all the rice is covered well by the broth. Place the lid on the pressure cooker and set to Manual - High. Set the time to 4 minutes.
When the pressure cooker is finished, immediately release the pressure through Quick release. Wearing oven mitts, remove the lid quickly to avoid overcooking. Add butter and grated parmesan cheese to the rice and stir.
Divide the risotto between 4 plates. Sprinkle fresh parsley and black pepper on top as desired. Serve immediately.

Rice: Depending on how hard you like your rice, you can cook the risotto for 4 or 5 minutes. I would recommend 4 minutes as it will give you a result closer to classic Italian risotto. However, if you like your rice softer, select 5 minutes. In both cases, you need to quickly vent the rice.
Mushrooms: You can substitute the dried mushrooms with 2 cups fresh mushrooms. They need to be sautéed for 2-3 minutes with the rice before the broth is added.
It is very important to immediately allow the hot air to evaporate so the risotto does not get overcooked.