Instant Pot Creamy Risotto with Mushrooms
2022-07-18- Cuisine: Italian
- Course: Main Dish
- Skill Level: Beginner
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Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 15m
- Cook Time: 20m
- Ready In: 35m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
222 -
Carbohydrates
28.0 g -
Cholesterol
25.0 mg -
Fat
9.0 g -
Fiber
1.0 g -
Protein
4.0 g -
Saturated Fat
6.0 g -
Serving Size
1 -
Sodium
517.0 mg -
Sugar
1.0 g -
Trans Fat
3.4 g -
Unsaturated Fat
2.2 g -
Potassium
265.0 mg
Instant pot creamy risotto with mushrooms. Italian risotto with porcini mushrooms cooked in an electric instant pot. Creamy and delicious! I used porcini mushrooms, but you can use any kind of them if desired. You may also like Pressure Cooker Risotto ala Milanese
What is Risotto?
Risotto is a type of rice dish that originated in Italy. It is usually made with Arborio rice and then cooked in a broth to produce a creamy consistency.
As risotto is a dish that originated in Italy, it can be considered an Italian food. The method of cooking risotto differs from country to country, but the basic idea remains the same – rice cooked with broth until it becomes creamy and soft.
The word risotto means ‘rice boiled again’ which refers to the process of adding more broth to the rice after it has been boiled for the first time.
3 Quick and Easy Ways to Make the Perfect Instant Pot Rice Recipe
The Instant Pot is a cooking device that has taken the internet by storm. The Instant Pot can cook rice, vegetables, and meat in just a few minutes.
1. Place 1 cup of Jasmine rice, 1 cup of water, and 1 tablespoon of butter into the pot.
2. Put the lid on and push the “rice” button for 3 minutes of high-pressure cooking time.
3. When it’s done cooking, release the pressure manually by pushing the “keep warm/cancel” button to stop the cooking process.
Instant Pot Creamy Risotto with Mushrooms
Ingredients
- 4 tablespoons unsalted butter, divided
- 3 cloves garlic, peeled and minced
- 1 medium yellow onion, peeled and diced
- 1/2 pound (240 g) porcini mushrooms
- kosher salt and freshly ground black pepper, to taste
- 2 cups (500 ml) chicken broth
- 1 cup uncooked arborio rice
- 1/4 teaspoon dried thyme
- 1/4 cup grated Parmesan cheese
Method
Step 1
Melt 2 tablespoons butter in a 6-quart electric pressure cooker turned to the sauté mode. Add garlic and onion. Cook, stirring often, until onion is translucent, for about 3-4 minutes.
Step 2
Stir in mushrooms and continue cooking and stirring occasionally until mushrooms are tender, for a further 3-4 minutes. Season with salt and black pepper to taste.
Step 3
Pour in chicken broth, then stir in dried thyme and rice. Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 6 minutes.
Step 4
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in the remaining 2 tablespoons of butter, then sprinkle with Parmesan cheese. Wait until butter and cheese are melted, then mix well.
Step 5
Transfer to serving plates. Serve hot.
