Instant Pot Mushroom Risotto
Risotto is a great dish, but it’s always taken hours to prepare, lot’s of stirring, and adding broth, and it was a really time-consuming dish. Well, not anymore, enter, the Instant Pot method, and you’re done in about 45 minutes, start to finish!
This Instant Pot Risotto is a wonderful dish to make for a cool Fall evening, and it’s so healthy. It’s loaded with vegetables, it’s smooth and creamy and just delicious. You can serve this as a side dish, or as a meal, either way, we know you’ll love it. Make sure to put this recipe in your favourites.
Why You’ll Love This Instant Pot Mushroom Risotto Recipe
- Creamy and Delicious: This risotto is rich, creamy, and packed with savory mushroom flavor.
- No Stirring Required: The Instant Pot does all the work, saving you time and effort.
- Impressive Dish: Despite its simplicity, this risotto is elegant enough for dinner parties.
What You Need for This Instant Pot Risotto Recipe
- Risotto: Absorbs all the flavors from the other ingredients, creating a creamy and rich dish.
- Sweet Onion (Peeled And chopped): Provides a sweet and tangy flavor base that balances out the earthiness of the mushrooms.
- Carrots (peeled and chopped into small pieces): Add a touch of sweetness and a nice contrasting crunch to the soft risotto.
- Fresh Chopped Green Beans: Bring in a fresh, slightly bitter note that complements the richness of the risotto.
- Minced Garlic: A must-have in any risotto, minced garlic infuses the dish with a pungent, savory depth.
- Flat-leaf Italian Parsley (chopped into small pieces): Adds a fresh, herby brightness that cuts through the risotto’s richness.
- Roasted Red Peppers: Lend a smoky sweetness to the risotto, enhancing its overall flavor profile.
- Chopped Mushrooms: Provide a meaty texture and earthy flavor that’s central to a mushroom risotto.
- Chicken Broth: Acts as the cooking liquid, adding a savory, umami-rich backbone to the risotto.
- Marinated Artichoke Hearts: Add a tangy, briny note, providing a delightful contrast to the risotto’s creaminess.
- Garlic Salt, Seasoned Pepper, Italian Seasoning, And Seasoned Salt: Enhance the flavors of the other ingredients, making the risotto more flavorful and aromatic.
- Brown Sugar: Balances out the savory elements, adding a subtle sweetness to the risotto.
- Butter and Olive Oil: Contribute to the creamy texture of the risotto and help in sautéing the veggies, adding a rich taste.
- Shredded or Grated Parmesan Cheese: The finishing touch, parmesan cheese adds a salty, nutty flavor and a beautiful creaminess to the risotto, making it truly irresistible.
How to Make Instant Pot Risotto
First, you will rinse the fresh green beans and the carrots. Peel and chop the carrots. Chop the green beans and onion, and set aside.
Place the butter and olive oil in the Instant Pot, and press the Saute button.
When the butter melts, add the onion, mushrooms, carrot and green beans, and saute until golden brown, about 5 minutes.
Turn off the Instant Pot, and add the Chicken broth, and de-glaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sauteed vegetables (this will give your broth a delicious flavor).
Once all the little bits are off the bottom of the pot, add the Risotto, minced garlic, parsley garlic salt, seasoned salt, seasoned pepper, Italian seasoning, and brown sugar, and stir well to combine all the ingredients.
Make sure all the Risotto and vegetables are covered in the chicken broth. If they are not covered, add a little more broth.
The Roasted red peppers and artichoke hearts go in the dish after it’s cooked — they DO NOT go in the Instant Pot with the other ingredients.
Bring to Pressure
After you’ve stirred the Instant Pot ingredients, Place the lid on the Instant Pot, and turn it until it beeps and locks. MAKE SURE the pressure valve is set to ‘SEALING’.
Then, press the Manual Button, and set the time to 6 minutes. When the Instant Pot is done the cooking, allow it to sit for 2 minutes, then do a quick release, releasing all the pressure.
Once all the pressure is released, and the float valve is down, remove the lid.
After you remove the lid, stir the Risotto, if all the liquid has not been absorbed, continue to stir the Risotto. It will begin to thicken. Leave the Risotto in the Instant Pot, and open the Roasted red peppers, and the artichoke hearts.
Then, slice them both, add them to the Risotto, and gently stir them into the dish. Add the Parmesan cheese, and stir. You can save a few of the peppers and artichokes to top the Risotto when serving.
Finally, plate or dish up the Risotto into bowls, and serve with a few roasted red peppers, and sliced artichokes, and Parmesan Cheese on top. Enjoy!
Note
If you’re serving this as a main dish, you can add chopped bacon, or sauteed chopped ham, or chicken to this dish. You can also top with chives or other favorite toppings.
I used Organic Roasted Red Peppers, and Organic marinated artichoke hearts in this dish. You can find them at your local Fresh, or Organic store.
You can also use Organic prepared chopped mushrooms or ready-to-harvest mushroom from grow kits to save time, and they have a great flavor.
This recipe serves 2 – 4 people.
If you liked this recipe, take a look at our 20 Family Pressure Cooker Recipes
We also have a Saffron Rice Rissotto recipe and basic instructions how to cook white rice in the Instant Pot.
Don’t forget to check out the following recipes too!
- Instant Pot Mashed Potatoes
- Instant Pot Baked Potatoes
- Instant Pot Corn On The Cob
- Instant Pot Cranberry Sauce
- Instant Pot Rice Recipe
- The Best Instant Pot Meatloaf Recipe
- Instant Pot Teriyaki Chicken Recipe
- 31 Must-Try Mexican Instant Pot Recipes
- Bariatric Friendly Recipes For Your Instant Pot
- Instant Pot Chinese Pork
- The Best Instant Pot Meatloaf Recipe
- A Great Instant Pot Teriyaki Chicken Recipe
- 31 Must-Try Mexican Instant Pot Recipes
- Bariatric Friendly Recipes For Your Instant Pot
- Cheesy Ranch Chicken Instant Pot Recipe
- Instant Pot General Tso Chicken Recipe
- Instant Pot Ham: The Best Ham You Will Ever Haven
- Instant Pot Cauliflower Salad
- Instant Pot Chicken And Quinoa
- Instant Pot Beef And Broccoli
Instant Pot Mushroom Risotto Made Easy
You can try this Instant Pot
Ingredients
- 1 cup of Risotto
- 1 sweet onion – peeled and chopped
- 3 Carrots, peeled and chopped into small pieces
- 1 cup of fresh chopped green beans
- 1 Tablespoon of minced garlic
- 1/4 cup of Flat-leaf Italian Parsley – chopped into small pieces
- 1 Jar of Roasted Red Peppers
- 1/2 cup of Chopped mushrooms
- 3 cups of chicken broth
- 1 Jar of Marinated Artichoke Hearts
- 1 teaspoon of garlic salt
- 1/2 teaspoon of seasoned pepper
- 1 Tablespoon of Italian seasoning
- 1/2 teaspoon of seasoned salt
- 1 Tablespoon of brown sugar
- Butter (1 Tablespoon)
- 1 Tablespoon of Olive oil
- 1 cup of fresh shredded or grated Parmesan Cheese (additional Parmesan cheese to top the dish)
Instructions
- First, you will rinse the fresh green beans and the carrots. Peel and chop the carrots. Chop the green beans and onion, and set aside. Place the butter and olive oil in the Instant Pot, and press the Sauté button.
- When the butter melts, add the onion, mushrooms, carrot and green beans, and sauté until golden brown, about 5 minutes.
- Turn off the Instant Pot, and add the Chicken broth, and de-glaze the bottom of the pot, scraping the bottom with a spoon to loosen any bits of sautéed vegetables (this will give your broth a delicious flavor).
- Once all the little bits are off the bottom of the pot, add the Risotto, minced garlic, parsley garlic salt, seasoned salt, seasoned pepper, Italian seasoning, and brown sugar, and stir well to combine all the ingredients.
- Make sure all the Risotto and vegetables are covered in the chicken broth. If they are not covered, add a little more broth.
- After you’ve stirred the Instant Pot ingredients, Place the lid on the Instant Pot, and turn it until it beeps and locks. MAKE SURE the pressure valve is set to ‘SEALING’.
- Then, press the Manual Button, and set the time to 6 minutes. When the Instant Pot is done the cooking, allow it to sit for 2 minutes, then do a quick release, releasing all the pressure.
- Once all the pressure is released, and the float valve is down, remove the lid.
- After you remove the lid, stir the Risotto, if all the liquid has not been absorbed, continue to stir the Risotto. It will begin to thicken. Leave the Risotto in the Instant Pot, and open the Roasted red peppers, and the artichoke hearts.
- Then, slice them both, add them to the Risotto, and gently stir them into the dish. Add the Parmesan cheese, and stir. You can save a few of the peppers and artichokes to top the Risotto when serving.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 733Total Fat: 37gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 84mgSodium: 4335mgCarbohydrates: 74gFiber: 9gSugar: 26gProtein: 29g
