Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, instant pot mushroom risotto. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Instant Pot Mushroom Risotto is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Instant Pot Mushroom Risotto is something that I have loved my whole life. They’re fine and they look fantastic.

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To begin with this recipe, we have to first prepare a few components. You can cook instant pot mushroom risotto using 12 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Instant Pot Mushroom Risotto:

1. Prepare 1/4 C butter
2. Prepare 1/4 C olive oil
3. Prepare 3 C diced mushrooms
4. Take 1 C onion, chopped
5. Prepare 1 sprig fresh rosemary, plus some for garnish
6. Make ready 1 1/2 C arborio rice
7. Prepare 1 qt vegetable broth
8. Make ready 3/4 C dry white wine
9. Prepare 1/2 tsp salt
10. Take 1/2 tsp pepper
11. Take 3/4 C parmesan cheese, grated
12. Take Toasted pine nuts

It's a labour-intensive dish that's worth the fuss! However, risotto made in a pressure. Instant Pot Mushroom Risotto - I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly - amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

Instructions to make Instant Pot Mushroom Risotto:

1. Select saute function on instant pot and set to normal. Add butter and oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally m until slightly softened, about 3 minutes. Stir in onion and cook 2 minutes. Add rosemary and cook 1 minute more. Stir in the rice until the grains are coated. Stir in broth, wine, and S&P.
2. Close and lock lid; turn venting knob to seal. Select high pressure and set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
3. Release pressure using quick release method and carefully remove the lid. Stir risotto until creamy, about 1 minute. Discard the rosemary stem. Stir in 1/2C parmesan until melted and combined. Season to taste with additional S&P. Top the servings with the remaining 1/4C parmesan and toasted nuts.

Instant Pot Mushroom Risotto - I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly - amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan! Refresh it by giving it a stir and you may need to add some extra broth (or cream). Pop it in the microwave or heat on the stovetop until warmed. Butternut Squash Risotto - made from scratch; Creamy Mushroom Risotto - personal favorite; Instant Pot Risotto Carbonara.

So that’s going to wrap this up for this special food instant pot mushroom risotto recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!