The key to getting this Instant Pot Mushroom Risotto recipe right is actually all in the initial saute. Worry about your mushrooms, not your rice - the Instant Pot will take care of the rest. Saute the mushrooms until they release their liquids, start to sizzling in the remaining fat, and turn golden brown around the edges.
1poundmixed mushroomsthinly sliced to ¼" (we used cremini and shiitake)
1mediumshallotfinely minced
2clovesgarlicminced
1carborio ricedo not rinse first
½cdry white wine
2cchicken broth
1sprigfresh thyme
2tablespoonbutter
2ozparmesan cheese finely gratedpreferably with a microplane; see Note 1
½teaspoonkosher saltmore or less to taste
½teaspoonground peppermore or less to taste
Instructions
Press the Saute function, adjust to the medium heat setting, and allow the inner pot to heat up. Add the olive oil and two tablespoons butter and heat until the butter melts, then foams.
Add the mushrooms and toss to coat in the fat. Increase the heat setting to “high” and saute, stirring occasionally, until the mushrooms release their water content and are golden brown around the edges (20-22 minutes); see Notes 2 and 3.
Add the shallot and garlic and cook, stirring frequently, for 2 minutes.
Add the arborio rice and toss to coat in the fat with the mushrooms and alliums. Saute the rice for 2 minutes, or until very fragrant and chalky white in appearance.
Add the white wine to deglaze the pot; scrape up the browned bits from the bottom of the pot and continue to saute until the wine has been absorbed, about 3 minutes.
Press the Cancel button. Add the broth and stir to combine, then top with fresh thyme.
Secure the lid and ensure the pressure valve is set to Sealing. Press the Pressure Cook Button, adjust to High Pressure, and set the timer for 5 minutes. Once the time goes off, do a quick release for the pressure. Allow the pressure to release until the float valve has dropped.
Remove the lid from the pressure cooker, then fish out the thyme stems (leave the leaves).
Add remaining two tablespoons of butter and one-third of the parmesan cheese; stir with a rubber spatula until the butter and cheese melt. Add another third of the parmesan cheese, folding until the cheese melts into the risotto; then add the last third of cheese and stir until completely smooth.
Taste for seasoning and add pepper to taste and salt if needed (parmesan is salty, so you may need none). Garnish with fresh thyme if desired and serve immediately.
Notes
Note 1. If using store bought grated parmesan cheese, use ½ cup.
Note 2. If your Instant Pot does not have low, medium, and high settings for the Saute function, that’s perfect fine! Just know that it may take longer for the mushrooms to saute.
Note 3. Once the liquid evaporates and the mushrooms start to saute in the remaining fat, they may start to stick a bit - this is because the Instant Pot inner lining isn’t truly non-stick. Just toss them a bit more frequently to prevent them from sticking to the bottom of the pot. We use a rubber spatula for stirring to avoid tearing the delicate flesh.