Instant Pot Mushroom Risotto (Pressure Cooker)

So delicious, this mushroom risotto melts in the mouth! Quick and easy cooker recipe.

Preparation: 10 Minutes
Cooking time: 10 minutes
Quantity: 4 servings
375 calories per serving
 (2 votes, average: 5.00 out of 5)
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Ingredients:

• ¼ cup butter
• 1/3 cup chopped shallots
• 1 cup Italian arborio rice
• ½ cup white wine
• 2 cups vegetable broth
• ¾ pound of portobello mushrooms, thinly sliced
• ¼ cup olive oil
• 1 teaspoon chives
• 1 teaspoon oregano
• Salt & pepper

Steps :

1. Preheat the pressure cooker on the stir-fry function for 2 minutes.
2. Brown the shallot for 2 minutes in the butter. Add the rice and cook for 1 minute, stirring with a wooden spoon.
3. Deglaze with the white wine and cook until it has absorbed. Add the broth and mix.
4. Cover and set to the “soup” function for 6 minutes.
5. In a large skillet, cook the mushrooms and spices in the oil for 8-10 minutes, season with salt and pepper.
6. Depressurize the pressure cooker manually and remove the cover. Add the cooked mushrooms and mix, add broth as needed. Add salt and pepper.

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(2 votes, average: 5.00 out of 5)

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