Instant Pot mushroom risotto

Yep. I had no clue you could do it. It tastes really good especially at the end with a drizzle of butter infused Olive Oil, parsley, and Parmesan Cheese


  • Garlic Infused Olive Oil
  • Small packet of bella mushrooms (8 ounces)
  • 2 cups of rice (I had Jazmine because I couldn’t find my Arborio)
  • Kosher salt and Pepper to taste
  • 1 medium onion
  • 2 small shallots
  • 1/2 cup of white wine
  • 1 cup of beef broth (to give it more body)
  • 4 cups of water
  • 1 tablespoon of butter
  • .5 tablespoon of butter infused olive oil (optional)
  • Parsley, Parmesan cheese for topping

How to do it:

  • Hit the sauté and add a splash of garlic infused Olive Oil. Cut up your mushrooms and and sauté them for 6 minutes or until brown. Season with Salt and Pepper.
  • Add Onion and shallots and sauté for 4 minutes or until onion and shallots are translucent. Add Rice and mix well. Leave in for 2 -3 minutes.
  • Add Wine and 1/2 cup of water and deglaze the pan. Mix until wine is absorbed.
  • Add the Broth and rest of the water. Place lid. You can hit manual OR if you have my version, just click pressure cooker and leave for 5 minutes. After 5 minutes its done (it took around 10 minutes for my IP to build pressure), do a quick release.
  • OPTIONAL: add a splash of the butter infused olive oil and mix well
  • Add 1 tablespoon of butter and a little of the Parmesan cheese. Mix
  • Divide into bowls and ENJOY. You can eat this by itself or you can add some chicken or a side.

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Nos vemos!

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