Pressure Cooker Mushroom Risotto

Italian dish - vegetarian mushroom risotto with basil leaves and Parmesan cheese in a clay plate naprostovatom village table

We’re all rice lovers around here, and we love good rice. This is why preparing the perfect risotto is often a difficult task. It needs to be the right proportion of everything, which is why using the pressure cooker to create a mushroom risotto is one of the best decisions we ever made.

A great risotto needs to have the perfect creamy consistency, and the pressure cooker can deliver just that and more! This recipe is a great way to try something different using a well-loved ingredient, adding in the mushrooms, cheese, and basil for an even better experience. What we love the most about this recipe is that it allows us to have restaurant-quality food from the comfort of our home, all while doing very little work! If you’re a fan of pressure cooker rice, then you’ll also love this risotto recipe. You can always adjust the water ratio depending on how creamy or how dry you prefer your risotto. If you give it a try, let us know in the comments!

DifficultyBeginner

Yields6 Servings
Cook Time35 mins

 4 tbsp unsalted butter (keep them separate)
 3 cloves garlic, minced
 1 onion, diced
 8 oz cremini mushrooms, thinly sliced
 Salt and ground black pepper, to taste
 2 cups chicken broth
 1 cup short grain rice (the best varieties for risotto are Arborio, Carnaroli or Vialone Nano)
 ¼ tsp dried thyme
 ¼ cup freshly grated Parmesan
 (For garnish) Fresh basil

1

Set your pressure cooker to a high sauté setting.

2

Place 2 tablespoons of butter. Sauté the garlic and onion, stirring often, until onions have become translucent, or for about 3 to 4 minutes.

3

Add in the mushrooms and cook until tender while stirring occasionally, for about 3-4 minutes. Season with salt and pepper to taste.

4

Pour the chicken broth, rice, and dried thyme.

5

Change the setting to manual, then adjust the pressure to high, and set the time to 6 minutes.

6

Once finished, quick-release pressure according to your pressure cooker’s manual.

7

Add the remaining 2 tablespoons of butter and freshly grated Parmesan cheese. Stir for about 30 seconds to 1 minute or until heated through.

8

Transfer and serve with more Parmesan cheese and basil leaves for garnish.

Ingredients

 4 tbsp unsalted butter (keep them separate)
 3 cloves garlic, minced
 1 onion, diced
 8 oz cremini mushrooms, thinly sliced
 Salt and ground black pepper, to taste
 2 cups chicken broth
 1 cup short grain rice (the best varieties for risotto are Arborio, Carnaroli or Vialone Nano)
 ¼ tsp dried thyme
 ¼ cup freshly grated Parmesan
 (For garnish) Fresh basil

Directions

1

Set your pressure cooker to a high sauté setting.

2

Place 2 tablespoons of butter. Sauté the garlic and onion, stirring often, until onions have become translucent, or for about 3 to 4 minutes.

3

Add in the mushrooms and cook until tender while stirring occasionally, for about 3-4 minutes. Season with salt and pepper to taste.

4

Pour the chicken broth, rice, and dried thyme.

5

Change the setting to manual, then adjust the pressure to high, and set the time to 6 minutes.

6

Once finished, quick-release pressure according to your pressure cooker’s manual.

7

Add the remaining 2 tablespoons of butter and freshly grated Parmesan cheese. Stir for about 30 seconds to 1 minute or until heated through.

8

Transfer and serve with more Parmesan cheese and basil leaves for garnish.

Pressure Cooker Mushroom Risotto

For more recipes like these, remember to sign up to our membership site with the code you receive with your purchase. To sign up, go to www.infraovensculinary.com

Complement your cooking with these Pressure Cooker accessories

Leave a Comment

Your email address will not be published. Required fields are marked *