Easy Pressure Cooker Mushroom Risotto

Easy Pressure Cooker Mushroom Risotto
Easy Pressure Cooker Mushroom Risotto
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  • 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


For best results, we recommend using:


  1. 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. 
  2. Pour white wine into pot and stir until wine has mostly evaporated, about 1 minute. Add chicken stock, mushrooms, and salt.
  3. 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. 
  4. Stir risotto until desired creaminess is reached. If you want to loosen the consistency, add a splash of water or chicken stock.
  5. Stir Parmesan cheese and parsley into risotto until cheese is melted and incorporated. Serve immediately. 
Mealthy tip:

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.


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