Easy Pressure Cooker Mushroom Risotto

Rated 5.0 based on 5 customer reviews
Easy Pressure Cooker Mushroom Risotto
Easy Pressure Cooker Mushroom Risotto


For best results, we recommend using:


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.

Nutrition Facts

Per Serving: 259 calories; 11g fat; 26.5g carbohydrates; 11g protein; 24mg cholesterol; 641mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 259 Calories from Fat96
% Daily Value*
Total Fat 11g 16%
Saturated Fat5g 23%
Trans Fat0.1g
Polyunsaturated Fat0.9g
Monounsaturated Fat4.3g
Cholesterol 24mg 8%
Sodium 641mg 27%
Total Carbohydrate 26.5g 9%
Dietary Fiber1g 4%
Protein 11g
Vitamin A6% Vitamin C6%
Calcium13% Iron9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Donna Gollenberg

Donna Gollenberg says:

Quite simple and delicious. Even using champagne, regular mushrooms and old fennel seeds the second time, it was still very good. Wasn’t quite cooked after 4 min. I put the top back on and let it sit for about 5 min. Got a little sticky that way. Will try 5 min cook time next time

Image of Kaitlynne Vasquez

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!

Image of Marisa Gump

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.

Image of Bill McKinley

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!

Image of Ann Robinette

Ann Robinette says:

Excellent! However it took 8” not 4 to be cooked enough. Otherwise very delicious