Description
A creamy, rich, and flavorful risotto made easy in the Instant Pot! This dish features tender arborio rice, savory mushrooms, garlic, and Parmesan, all cooked to perfection without the need for constant stirring. A perfect comfort meal for busy weeknights or special occasions.
Ingredients
Scale
- 1 ½ cups arborio rice
- 8 oz cremini or button mushrooms, sliced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- ½ cup dry white wine
- 4 cups vegetable or chicken broth
- ½ cup grated Parmesan cheese
- 1 tsp fresh thyme leaves
- Salt and pepper, to taste
- ¼ cup heavy cream (optional)
Instructions
- Turn the Instant Pot to Sauté mode and add butter and olive oil. Once melted, add the chopped onion and minced garlic, cooking until softened.
- Add the sliced mushrooms and sauté until they release their moisture and become golden brown.
- Stir in the arborio rice and toast for 1-2 minutes until slightly translucent around the edges.
- Pour in the white wine, stirring to deglaze the pot. Let it simmer until the wine is mostly absorbed.
- Add the broth, stir well, and secure the lid. Set the Instant Pot to Pressure Cook (Manual) on High for 6 minutes.
- Once cooking is done, perform a quick release and carefully open the lid. Stir in the Parmesan cheese, thyme, salt, and pepper. Add heavy cream if using.
- Adjust the consistency with extra broth if needed, then serve immediately with extra Parmesan on top.