Instant Pot Mushroom Risotto

This comforting Italian Instant Pot mushroom risotto is made with fresh shiitake mushrooms, arborio rice, onions, dry white wine, and seasonings. It's a simple side dish that is going to give you an explosion of flavors. Give this mushroom risotto a try!

Course Side Dishes

Cuisine Italian

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Prep Time 5

Cook Time 15

Total Time 20

Servings -6

Calories 173kcal

Author Kelsey

Ingredients

1 tablespoon olive oil
1 tablespoon butter
8 ounces thinly sliced shiitake mushrooms
1 shallot chopped or 1/4 cup small onion
1 cup arborio rice
2 cloves garlic minced (about 2 teaspoons)
1 teaspoon kosher salt
¼ cup dry white wine optional
2 cups chicken stock
½ cup grated parmesan
1 tablespoon lemon juice

Instructions

Turn your Instant Pot to saute, and add in the olive oil and butter and let the butter melt. Then you will toss in the mushrooms and cook for 5-6 minutes or until the mushrooms are golden brown.
Toss in your chopped shallot, rice, salt, and cook for an additional 2 minutes. Turn off the saute feature at this point.
Now pour in the white wine, chicken stick, and use a wooden spoon to scrape the bottom of the pot. If you skip this step you can get the burn notice.
Make sure the rice is covered in the liquid. Place your Instant Pot lid on and turn the valve to sealing position. Do a high pressure cook or manual cook for 5 minutes.
Once the Instant Pot is done cooking, quick release the pressure. Now quickly toss in parmesan and the lemon juice. Stir often to help the parmesan melt into the mushroom risotto.
Once the cheese is melted, stir for 1-2 minutes vigourously, this will help to release the starch from the rice. Providing the authentic texture and taste.
Serve up your mushroom risotto with extra grated parmesan, herbs and devour!

Notes

If you don't have a shallot a small onion can be swapped out.

Arborio rice offers the most authentic texture and flavor, so I recommend this variety of rice.

Ensure you scrape the bottom of pot before you pressure cook to prevent getting the burn notice as you cook.

Store your leftover mushroom risotto in the fridge for up to 3 days. Reheat on the stove, microwave when you want.

Use vegetable stock to make this a vegetarian dish.

If you do not want to use wine replace with stock.

Nutrition