Easy Pressure Cooker Mushroom Risotto

Rated 5.0 based on 4 customer reviews
Easy Pressure Cooker Mushroom Risotto
Easy Pressure Cooker Mushroom Risotto

Ingredients

  • 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

Appliances

For best results, we recommend using:

Directions

  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.

Nutrition Facts

Per Serving: 264 calories; 12g fat; 26.4g carbohydrates; 11g protein; 25mg cholesterol; 664mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 264 Calories from Fat 104
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 24%
Trans Fat 0.1g
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.7g
Cholesterol 25mg 8%
Sodium 664mg 28%
Total Carbohydrate 26.4g 9%
Dietary Fiber 1g 4%
Sugars 4.7g
Protein 11g
Vitamin A 7% Vitamin C 6%
Calcium 13% Iron 9%

* 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

Reviews

5.0out of 5 Stars

(4 Reviews)

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What others are saying

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