Instant Pot Mushroom Risotto

Name: Instant Pot Mushroom Risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 small onion (finely chopped); 8 ounces mushrooms (sliced); 1 cup arborio rice; ¼ cup white wine; 2 cups chicken broth; 2 cloves garlic (minced); ¼ teaspoon dried thyme; ¼ teaspoon salt; ⅛ teaspoon black pepper; 1 tablespoon butter; ¼ cup Parmesan cheese (shredded, divided)

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $13.50 /serving

Author : Holly Nilsson

Instructions

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Step 1

Heat olive oil in the Instant Pot using the saute setting.

Step 2

Add onions and mushrooms. Cook 3-4 minutes or until mushrooms are tender.

Step 3

Add the rice and cook for 2-3 minutes. Add white wine and scrape any brown bits off the bottom of the Instant Pot.

Step 4

Stir in broth, garlic and seasonings. Place the lid on the Instant Pot and turn the valve to seal. Set to pressure cook on high for 5 minutes.

Step 5

Once the cook time is off, let it sit without opening the lid for 10 minutes (natural release). After 10 minutes release any remaining pressure and open the lid.

Step 6

Stir in butter and 2 tablespoons parmesan cheese.

Step 7

Serve and garnish with remaining parmesan cheese.

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