Instant Pot Risotto
Learn how to make creamy, DELICIOUS Instant Pot Risotto in less than 30 minutes! Cooking the perfect risotto has never been easier.
- 1 cup dried porcini mushrooms *fresh mushrooms may also be used, see notes
- 2 cups hot water
- 1 ½ cups Arborio or Carnaroli rice (230 g)
- 3 cups vegetable or chicken broth warm (480 ml)
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 2 Tbsps. olive oil
- 1 Tbsps. butter
- 1-2 Tbsps. Parmesan cheese grated
- fresh parsley to taste
- black pepper to taste
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 (ALWAYS use oven mitts when doing that!). 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.
Instant Pot: It is very important to immediately allow the hot air to evaporate so the risotto does not get overcooked.
Calories: 556kcal | Carbohydrates: 93g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 1066mg | Potassium: 272mg | Fiber: 4g | Sugar: 3g | Vitamin A: 660IU | Vitamin C: 3.6mg | Calcium: 75mg | Iron: 4.5mg