Making risotto in the Instant Pot® is one of my favorite things to prepare with my pressure cooker. I used to be intimidated by risotto, but it is easy, fast, and always looks really impressive. I also love that I can look into my veggie drawer and use up whatever I might otherwise waste. This week, I had some mushrooms that were on the brink of being compost. I sautéed them with some butter and herbs and used them as the base of this delicious Mushroom and Pea Risotto.
Traditional risotto is made by gradually adding liquid to the rice to absorb slowly. In a pressure cooker, the rice is toasted in oil or butter, but then the remaining ingredients are added at once and cooked for about 10 minutes. The end result is amazingly good. You should try your hand at Instant Pot® risotto. I think you will impress yourself.
Mushroom and Pea Risotto
1 cup arborio rice
2 tablespoon butter, divided
1/2 cup onion, chopped
2 cups vegetable stock
1/2 teaspoon salt
1/8 cup white wine
1/2 cup frozen peas
parmesan cheese, to taste
1 cup of sliced mushrooms
1 tablespoon butter
½ teaspoon salt
½ teaspoon dried thyme
¼ cup white wine
1. Cook the sliced mushrooms in a skillet with 1 tablespoon of butter, 1/2 teaspoon of salt, and 1/2 teaspoon of dried thyme until golden brown for 15 minutes. Deglaze the pan with 1/4 cup of white wine and allowed that to reduce. Set aside. The mushrooms can also be cooked in the Instant Pot® using the sauté function.
2. Melt 1 tablespoon butter in Instant Pot® using the sauté function. Add the onions and sauté for 2 minutes. Place the rice in the pot with the onions and continue stirring until the rice becomes translucent and the edges begin to toast.
3. Deglaze the pan with white wine and add the salt, prepared mushrooms, and vegetable stock. Stir to combine. Lock the Instant Pot® lid and set to manual - high pressure for 9 minutes, making sure the pressure valve is in the sealing position. When finished, do a quick pressure release by setting the valve to venting. Add the frozen peas, remaining butter and a splash of the vegetable stock, stirring to finish. The peas will heat through in about 3 minutes. Top with parmesan cheese to taste.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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