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Blue bowl with instant pot mushrooom risotto inside on a white tablecloth
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4.70 from 79 votes

Instant Pot Risotto with Mushroom and Parmesan

Instant Pot Risotto with Mushroom and Parmesan is a quick and easy way to make risotto without all of the hands-on time in front of the stove.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: dinner
Cuisine: Italian
Servings: 4 servings
Calories: 527kcal
Author: Aileen Clark

Ingredients

  • 4 tablespoons olive oil
  • 4 tablespoons butter divided
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 16 ounces crimini baby bella mushrooms sliced
  • 1 1/2 cups arborio rice
  • 3 cups chicken broth
  • 1 cup white wine may be substituted with additional chicken broth
  • 1 cup grated Parmesan cheese
  • 1 teaspoon dried parsley
  • salt and pepper to taste

Instructions

  • Set instant pot electric pressure cooker to saute.
  • Heat olive oil and 2 tablespoons butter.
  • Cook onion and garlic until onion is soft and translucent.
  • Mix in rice and mushrooms. Turn instant pot off.
  • Pour in chicken broth and white wine. Stir.
  • Set instant pot to manual - 7 minutes.
  • Quick pressure release.
  • Mix in the remaining 2 tablespoons butter, Parmesan cheese, dried parsley, salt and pepper.

Nutrition

Serving: 1.5 cups | Calories: 527kcal | Carbohydrates: 36g | Protein: 14g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1547mg | Fiber: 3g | Sugar: 5g