Go Back Email Link
Print Recipe

Mushroom Risotto in the Pressure Cooker

Course: Main Course
Cuisine: Italian
Keyword: Instant Pot, Italian, Meatless Monday, Vegetarian
Author: Debbie

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 cloves fresh garlic, chopped finely
  • 1/2 medium-sized onion, finely diced, about 1/2 cup
  • 1 cup sliced button mushrooms (sliced 1/4" thick)
  • 1/2 tsp salt
  • 1 cup arborio rice
  • 2 cups vegetable stock You can substitute chicken stock, if you don't mind the dish not being vegetarian!
  • 1/2 tsp dried thyme
  • 1/2 cup frozen peas
  • 1/2 cup parmesan cheese, grated

Instructions

  • Set the pressure cooker to 'Sauté'. Add the extra virgin olive oil and let it heat up for 30 seconds; add in the diced onion and garlic. Cook, stirring frequently, until onion is translucent. This should take about 3 minutes!
  • Add in the sliced mushrooms and continue to sauté for another 3 minutes, stirring often.
  • Stir in the rice, vegetable stock, dried thyme and salt. Turn off 'Sauté' mode.
  • Cover pressure cooker, set pressure to 'High', and set time for 6 minutes. Be sure valve is set to 'Sealing'.
  • When the timer goes off, safely release the pressure valve.
  • Stir in the frozen peas, until thawed, about 1 minute.
  • Stir in parmesan cheese and serve immediately!