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Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto - Creamy Italian Rice recipe using Arborio rice, Parmesan Cheese and Mushrooms.Vegetarian,Gluten Free Instant Pot dish.
Course Main Course
Cuisine Italian
Keyword Instant Pot Mushroom Risotto
Prep Time 2 minutes
Cook Time 7 minutes
Servings 5
Calories 249kcal
Author Chhavi

Equipment

Ingredients

  • 1 Cup Risotto Rice Arborio rice
  • 1 tablespoon Olive Oil
  • 2 tablespoon Butter
  • ½ Cup Onion
  • 3 cloves Garlic
  • 4 Cups Mushrooms* sliced
  • 2 Cups Stock Vegetable or Chicken
  • ¼ Cup Parmesan Cheese Adjust as per your taste
  • 1 tablespoon Italian Seasoning
  • Salt as per taste
  • Pepper as per taste

Instructions

  • Select the SAUTE mode and heat the instant pot, till it says "HOT"
  • Add Olive oil and butter.To this add onions and saute till translucent.
  • Add the Garlic,Italian Seasoning and Saute.
  • To this, add the rice and give it a mix, so the rice is covered with butter and oil.
  • Add the mushroom, salt and stock.Cancel SAUTE
  • Close the instant pot lid, select PRESSURE COOK/MANUAL for 6 minutes.
  • Quick Release after 7 minutes.Open the lid.
  • Add the cheese and give it a mix.Close the lid again and let the instant pot go into KEEP WARM setting.
  • Let it sit for 1-3 minutes so that the cheese melts completely.

Video

Notes

Mushrooms*
You can add any other kind of vegetables like asparagus, carrots etc too.If using fast cooking vegetables like peas or broccoli, add them along with the cheese.

Nutrition

Calories: 249kcal | Carbohydrates: 33.5g | Protein: 7g | Fat: 10.1g | Saturated Fat: 4.8g | Cholesterol: 21mg | Sodium: 497mg | Potassium: 264mg | Fiber: 1.3g | Sugar: 1.8g | Calcium: 134mg | Iron: 3mg