Instant Pot Risotto

Mushroom and Pea Risotto in a grey bowl on a wooden table

The easiest Instant Pot Risotto you'll ever make. It is a delicious Italian rice dish that takes only 30 mins start to finish in the pressure cooker.

Course Main Course, vegetarian

Cuisine Italian

Keyword instant pot risotto

Prep Time 5

Cook Time 30

Servings people

Calories 544kcal

Ingredients

1/2 cup chopped onion
3 cloves garlic
1 Tbsp butter
1.5 cups Arborio rice
3 cups chicken bone broth vegetable broth to make vegetarian
sea salt
pepper
1 tsp dried thyme
8 oz mushrooms
1 Tbsp butter
3/4 cup frozen peas
5 oz grated Parmesan cheese
parsley

Instructions

Peel and finely chop onion and garlic.
Preheat Instant Pot by pressing the saute button. Then add butter, chopped onion, and garlic and sauté until lightly brown.
Add Arborio rice, broth, sea salt, pepper, and thyme, and give it a quick stir.
Put on the lid and turn the valve to the sealing position, then set the instant pot to 7 minutes on high pressure. Let pressure release naturally after that (NPR).
In the meantime, clean mushrooms with a dry paper towel (do not wash with water), slice into about 1/4" thick slices and add with 1 Tbsp butter to a large preheated pan over medium heat. Stir-fry until cooked to your liking. (I like mine very brown so I stir-fry them for at least 15 mins).
Once the safety pin the Instant Pot dropped naturally, add the grated Parmesan, mushrooms, and frozen peas. Give a quick stir, then immediately put on the lid again. No need to seal the lid. Let the Parmesan melt with the remaining heat for about 1 minute.
Serve and sprinkle with freshly chopped parsley.

Video

Nutrition

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