Creamy Mushroom and Parmesan Instant Pot Risotto

This Creamy Instant Pot Risotto is so creamy and delicious without all the consistent stirring. The Pressure Cooker makes some amazing risotto and it’s so easy.

Course Side Dish

Cuisine Italian

Keyword instant pot risotto

Prep Time 10

Cook Time 6

rise to pressure 10

Total Time 26

Servings people

Calories 553kcal

Author Tanya Harris

Ingredients

4 Tablespoon butter
1 onion chopped
8 oz mushrooms chopped
1 Tablespoon minced garlic
2 cups Arborio rice
4 cups chicken broth
½ teaspoon salt
½ cup grated parmesan
1 Tablespoon fresh lemon juice
Fresh parsley for garnish
Fresh cracked black pepper

Instructions

Select “Sauté” on your pressure cooker. Once the display reads “HOT” add butter and melt. Add onions, mushrooms, and garlic and stir until softened, around 8-10 minutes. Add rice and stir until rice is coated.
Add chicken broth and salt. Press “Cancel” on the Pressure Cooker. Cover the Pressure Cooker with the lid, ensuring that the valve is set to “Seal”. Cook on High pressure for 6 minutes.
Once the 6 minute cook time is complete, quick release the pressure by moving the valve to “Vent”
Once all the pressure is released, open the lid and stir the risotto. Add Parmesan cheese and lemon juice and stir. Top with parsley and fresh cracked black pepper. Enjoy :)

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