Easy Pressure Cooker Mushroom Risotto
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1½ cups Arborio rice
- 3 large shallots, finely chopped
- 1 teaspoon crushed fennel seeds
- ½ cup dry white wine
- 3½ cups chicken stock
- 8 ounces fresh cremini mushrooms, sliced
- ½ teaspoon salt
- 1 cup grated Parmesan cheese
- 2 tablespoons finely chopped parsley
- Melt butter and olive oil together in inner steel pot of a pressure cooker set to Sauté on High. Sauté rice, shallots, and fennel seeds in hot oil and butter until shallot softens, 3 to 5 minutes.
- Pour white wine into pot and stir until wine has mostly evaporated, about 1 minute. Add chicken stock, mushrooms, and salt.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook and cook on High Pressure for 4 minutes. Turn steam vent handle to Venting to quick-release pressure.
- Stir risotto until desired creaminess is reached. If you want to loosen the consistency, add a splash of water or chicken stock.
- Stir Parmesan cheese and parsley into risotto until cheese is melted and incorporated. Serve immediately.
Try any variety of mushroom in this recipe. Shiitake, chanterelle, or morel mushrooms make a great risotto.
Serve this dish by itself or alongside your favorite protein like baked chicken or grilled tilapia.
A crisp white wine like Sauvignon Blanc or Vinho Verde are great additions to this meal.
What others are saying
Kaitlynne Vasquez says:
Really loved this recipe! Substituted the fennel for Italian seasoning since we aren’t big on that spice. The mixture was still pretty soupy when it was finished, so I left it on keep warm for 15min and it was the perfect risotto texture, will definitely make again!
Marisa Gump says:
I was afraid to try this since my only rice dish in the MultiPot so far was a brown rice fail. This was amazing! I cut the fennel seed quantity in half. I will definitely be making this again.
Bill McKinley says:
Very enjoyable risotto! I cut back the amount of fennel seed to three-quarter teaspoon and it gave just the right hint of fennel taste in the finished product. I used a nice dry Sauvignon Blanc which worked wonderfully in this recipe. I increased the amount of Parmesan cheese to 1 1/4 cup which gave a creamy or texture to the final result. Definitely a recipe I will do again and again!
Ann Robinette says:
Excellent! However it took 8” not 4 to be cooked enough. Otherwise very delicious