Instant Pot Creamy Risotto with Mushrooms

Step 1

Melt 2 tablespoons butter in an 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 remaining 2 tablespoons butter, then sprinkle with Parmesan cheese. Wait until butter and cheese are mealted, then mix well.

Step 5

transfer to sewrving plates. Serve hot.