Easiest Way to Cook Delicious Mushroom Risotto Instant Pot IP

Mushroom Risotto Instant Pot IP. Chop onion and garlic, slice mushrooms Set IP to saute, add butter and oil, Olive oil is the norm, but I didn't like the taste of olive oil, so I am using this one When the oil/butter is hot, add mushrooms. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and shallots to the hot pot.

Now is a good time to make sure no rice or onion pieces stick to the sides of the pot. Add oil and butter to cooking pot. Add rice, shallots and fennel seeds and stir for three minutes. You can have Mushroom Risotto Instant Pot IP using 12 ingredients and 21 steps. Here is how you cook that.

Ingredients of Mushroom Risotto Instant Pot IP

1. It's 1/4 (4 Tbs.) of Butter.
2. Prepare 1/4 cup of oil.
3. Prepare 1 of medium onion.
4. It's 2 cloves of garlic.
5. Prepare 12 Oz. of Mushrooms.
6. Prepare 1 tsp. of Dried Rosemary.
7. You need 3/4 cup of white wine.
8. Prepare 1 quart (4 cups) of chicken broth.
9. It's 1 1/2 cups of arborio rice.
10. You need 1 of salt to taste.
11. You need 1 of pepper to taste.
12. You need 3/4 cup of frozen peas (optional).

Lock lid in place and close Pressure Valve. Using the Sauté function, heat the Instant Pot on high, then add the olive oil. Once the mushrooms have released their liquid (and the liquid has evaporated), add the rice and stir well. Turn on your Instant Pot to the sauté function and add the oil, if using.

Mushroom Risotto Instant Pot IP instructions

1. Chop onion and garlic, slice mushrooms.
2. Set IP to saute, add butter and oil, Olive oil is the norm, but I didn't like the taste of olive oil, so I am using this one.
3. When the oil/butter is hot, add mushrooms. Stir until the mushrooms just start to soften, about 3 minutes.
4. Add onions/garlic. Stir for 2 minutes.
5. Type of rice to use in this dish, add rice to pot, do not soak rice first..
6. Stir rice in, about 3 minutes to heat each grain and get it covered in oil. DO NOT SKIP THIS STEP!.
7. I bought a white wine for cooking, not drinking. I am using this, $4.00 a bottle, worked great in this dish..
8. Add wine, deglaze, scrap any stuck bits up.
9. Ready your homemade broth 😆.
10. And add the broth to your pot.
11. Stir it all up, scrap the sides, get everything down in the liquid..
12. Add pepper (to taste), Rosemary, salt (taste it!), Stir in..
13. Place lid on your IP, set your IP to pressure cook, for 6 minutes. Let it do it's thing.
14. When time is up, QR (quick release) the pressure. After the pin drops, remove lid, turn off IP (no warming). Still looks like a lot of liquid, no fear!.
15. Optional Peas, Both the wife and I like peas. We like the taste, and more so the little texture difference they add. I'm using frozen..
16. Optional Peas, add your frozen peas as soon as you open the pot. Stir in..
17. Stir your risotto until it gets creamy, looking better now..
18. Grate your parmesan 😊.
19. Add the cheese to your pot..
20. Now just stir until the cheese melts, and it's ready!.
21. You can garnish with some fresh parsley, which I did not have. Place in serving dish for a side, or main course, however you want.

Set Instant Pot on medium heat or "Sauté" and pour oil into cooker insert. Mushroom Risotto in the Instant Pot is creamy, like the traditional method, tastes delicious, also like the traditional method, but isn't time consuming and requires almost no stirring… which is not at all like the traditional method. I'm kind of known for my Mushroom Risotto around here. Put the Instant Pot on saute. Add the mushrooms and mix in.