Instant Pot Mushroom Risotto
The BEST Instant Pot Risotto recipe is so easy to make! Mushrooms, garlic, French onion dip mix & parmesan cheese add a ton of flavor to this tasty dish!
Ingredients
- ¼ cup butter
- 1 cup onion, diced
- 16 oz baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp French Onion Dip Mix, click link for easy homemade recipe
- 2 cups arborio rice
- 2 tbsp Worcestershire sauce
- 4 cups vegetable broth
- ½ cup parmesan cheese, grated
Instructions
- Press the saute button on an electric pressure cooker, use the adjust button to set on the “normal” setting.
- Add the butter to the pressure cooker, when the display says “hot”, add the onions, mushrooms, garlic and french onion dip mix, saute 4-5 minutes.
- Add the arborio rice and toast for 2-3 minutes.
- Press the Keep Warm/Cancel button on the pressure cooker.
- Add the worcestershire sauce and vegetable broth, stir to combine.
- Place the lid on the pressure cooker and make sure the steam release is set to “sealing”.
- Press the “manual” button and set the pressure cooker to high pressure, then use the +/- buttons to set the pressure cooker to 6 minutes.
- When the cooking time is up, wait 10 minutes, then release any remaining pressure before unlocking the lid.
- Remove the lid and stir in the parmesan cheese. Serve immediately.
Notes
Substitution for French Onion Dip mix to make the recipe vegetarian & gluten free:
- 1 tbsp dried minced onions
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
Nutrition Facts
Calories 579kcal (29%)Carbohydrates 95g (32%)Protein 14g (28%)Fat 15g (23%)Saturated Fat 9g (45%)Cholesterol 39mg (13%)Sodium 1776mg (74%)Potassium 760mg (22%)Fiber 4g (16%)Sugar 7g (8%)Vitamin A 955mg (19%)Vitamin C 5.7mg (7%)Calcium 200mg (20%)Iron 5.3mg (29%)
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