Go Back
–+ servings
Instant Pot Creamy Mushroom Risotto
Print

Instant Pot Creamy Mushroom Risotto

Traditional Italian risotto made in a pressure cooker for a quick and easy meal! This Instant Pot Creamy Mushroom Risotto couldn't be easier!  
Prep Time 13 minutes
Cook Time 10 minutes
Total Time 23 minutes
Servings 4
Calories 236kcal
Author Nancy P.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup red onion diced
  • 1 1/2 cup arborio rice
  • 1 1/2 tsp salt
  • 5 ounces mushrooms and stems
  • 2 cups chicken broth sodium free
  • 1 cup water
  • 1 tablespoon butter without salt
  • 1 tsp dried parsley

Instructions

  • Turn Instant Pot on sauté. Add olive oil and onions. Sauté for 3 1/2 minutes. 
  • Add rice and salt. Stir and sauté for another minute. Hit cancel.
  • Add mushrooms, broth and water. Stir.
  • Hit manual button on Instant Pot and set for 6 minutes. Close lid. Make sure valve is set to seal position. (will take almost 10 minutes to come to pressure)
  • When timer is done turn valve to quick release. (Watch out for hot steam)
  • Open Instant Pot and stir in butter. Then stir in parsley.
  • Serve immediately and ENJOY!

Notes

*Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used

Nutrition

Calories: 236kcal