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Instant Pot Mushroom Risotto
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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!
Course
Main Course, Side Dish
Cuisine
Italian
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Servings
4
people
Calories
579
Author
Whitney Bond
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
Calories:
579
kcal
|
Carbohydrates:
95
g
|
Protein:
14
g
|
Fat:
15
g
|
Saturated Fat:
9
g
|
Cholesterol:
39
mg
|
Sodium:
1776
mg
|
Potassium:
760
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
955
mg
|
Vitamin C:
5.7
mg
|
Calcium:
200
mg
|
Iron:
5.3
mg