The easiest Instant Pot Risotto you'll ever make. It is a delicious Italian rice dish that takes only 30 mins start to finish in the pressure cooker.
Course Main Course, vegetarian
Cuisine Italian
Keyword instant pot risotto
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Servings 4people
Calories 544kcal
Ingredients
1/2cupchopped onion
3cloves garlic
1Tbspbutter
1.5cupsArborio rice
3cupschicken bone brothvegetable broth to make vegetarian
sea salt
pepper
1tspdried thyme
8ozmushrooms
1Tbspbutter
3/4cupfrozen peas
5ozgrated Parmesan cheese
parsley
Instructions
Peel and finely chop onion and garlic.
Preheat Instant Pot by pressing the saute button. Then add butter, chopped onion, and garlic and sauté until lightly brown.
Add Arborio rice, broth, sea salt, pepper, and thyme, and give it a quick stir.
Put on the lid and turn the valve to the sealing position, then set the instant pot to 7 minutes on high pressure. Let pressure release naturally after that (NPR).
In the meantime, clean mushrooms with a dry paper towel (do not wash with water), slice into about 1/4" thick slices and add with 1 Tbsp butter to a large preheated pan over medium heat. Stir-fry until cooked to your liking. (I like mine very brown so I stir-fry them for at least 15 mins).
Once the safety pin the Instant Pot dropped naturally, add the grated Parmesan, mushrooms, and frozen peas. Give a quick stir, then immediately put on the lid again. No need to seal the lid. Let the Parmesan melt with the remaining heat for about 1 minute.