instant pot mushroom risotto

Ingredients

3 tablespoons olive oil

1 pound sliced mushrooms (I used baby bellas)

2 thinly sliced shallots

2 garlic cloves, minced

1.5 cup Arborio rice

1/2 cup sake (can substitute white wine)

3 cups chicken or vegetable broth

3/4 teaspoon salt

1/4 teaspoon white pepper (or sub black pepper to taste)

1/2 bag baby spinach

1/2 cup grated manchego or parmesan

Instructions

1. Measure out all of your ingredients. You will not have time to chop and measure once you start cooking!
2. Set Instant Pot to the “Saute” function and heat oil.
3. Add mushrooms to pot and cook, stirring regularly, until mushrooms have released their water and most of the water has cooked off.
4. Add shallots and stir until they are translucent, about 2 minutes.
5. Add garlic and rice, stir for 2 minutes, until there is a bit of browning on the bottom of the instant pot.
6. Add the wine and scrape up the browned bits with a wooden spoon. Let all the wine cook off, about 2-3 minutes.
7. Add the broth. Scrape up more browned bits. Add the salt and pepper and give a good stir.
8. Seal the Instant Pot and pressure cook on high for 6 minutes. Naturally release for 5 minutes, then manually release.
9. Stir the risotto, adding the spinach and cheese.

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About this recipe

This is not a traditional risotto recipe, but it tastes just as good as anything you’ll get from a mid-range Italian restaurant. I was skeptical the first time I tried making risotto in an instant pot (using this recipe), but it was love at first bite. It’s just as delicious made in the instant pot with a fraction of the time and effort.