Mushroom and Pea Risotto made in an Instant Pot® pressure cooker – instantlydelicious.com – Instantly Delicious

Mushroom and Pea Risotto in an Instant Pot® pressure cooker - visit instantlydelicious.com

Making risotto in the Instant Pot® is one of my  favorite things to prepare with my pressure cooker.  I used to be intimidated by risotto, but it is easy, fast, and always looks really impressive.  I also love that I can look into my veggie drawer and use up whatever I might otherwise waste.  This week, I had some mushrooms that were on the brink of being compost.  I sautéed them with some butter and herbs and used them as the base of this delicious Mushroom and Pea Risotto.
Mushroom and Pea Risotto in an Instant Pot® pressure cooker - visit instantlydelicious.com

Traditional risotto is made by gradually adding liquid to the rice to absorb slowly. In a pressure cooker, the rice is toasted in oil or butter, but then the remaining ingredients are added at once and cooked for about 10 minutes.  The end result is amazingly good.  You should try your hand at Instant Pot® risotto. I think you will impress yourself.
Mushroom and Pea Risotto
Serves 4

​​Ingredients:
​​1 cup arborio rice
​2 tablespoon butter, divided
​1/2 cup onion, chopped
​2 cups vegetable stock
​1/2 teaspoon salt
​1/8 cup white wine
​1/2 cup frozen peas
​parmesan cheese, to taste

Prepared Mushrooms:
1 cup of sliced mushrooms
1 tablespoon butter
½ teaspoon salt
½ teaspoon dried thyme
¼ cup white wine

Directions:
1. Cook the sliced mushrooms in a skillet with 1 tablespoon of butter, 1/2 teaspoon of salt, and 1/2 teaspoon of dried thyme until golden brown for 15 minutes. Deglaze the pan with 1/4 cup of white wine and allowed that to reduce. Set aside. The mushrooms can also be cooked in the Instant Pot® using the sauté function.
 
2. Melt 1 tablespoon butter in Instant Pot® using the sauté function.  Add the onions and sauté for 2 minutes. Place the rice in the pot with the onions and continue stirring until the rice becomes translucent and the edges begin to toast.  

3. Deglaze the pan with white wine and add the salt, prepared mushrooms, and vegetable stock. Stir to combine. Lock the Instant Pot® lid and set to manual – high pressure for 9 minutes, making sure the pressure valve is in the sealing position. When finished, do a quick pressure release by setting the valve to venting. Add the frozen peas, remaining butter and a splash of the vegetable stock, stirring to finish.  The peas will heat through in about 3 minutes. Top with parmesan cheese to taste.

​Enjoy,
​Julie

 

Maryse
4/17/2016 11:40:53 am

I just discovered your blog looking for a mushroom risotto recipe to cook in my IP. Beautiful pictures. I will be making this recipe to serve 6 people and plan on doubling it. Should I also double the liquids?
Thanks!


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Aniko
7/28/2017 05:31:53 am

Hi Julie and Maryse,

My husband and I love this recipe. I am also planning to make it for our friends. Maryse, I was wondering how doubling the recipe turned out?
Thanks!


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7/29/2017 08:40:22 am

Hi Aniko,

While I haven’t tried it, my guess is that doubling it would work just fine. I would only hold back on the salt, and season to taste at the end.

Julie

Aniko
8/1/2017 06:19:33 am

Thank you Julie!

Aniko
8/3/2017 11:42:09 am

Just checking back: did as you advised and it turned out as great as for 2!Thank you.

Judy schulz
2/11/2018 05:13:41 pm

Yes double all the ingredients, as your making 2 batches, but add time on your cooking as its a larger batch


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4/18/2016 04:51:53 pm

Hi Maryse,

I think it would still work well if you double the liquids, but I have never tried it and so I can’t say for certain. Please check back in if you try it.

Thanks,

Julie


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Brenda K.
8/8/2016 06:45:42 pm

I just made this tonight for dinner and it was amazing!!!!!!


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Julie
8/8/2016 07:25:57 pm

Great! I love using the IP for risotto. Easy and a little fancy. Glad you enjoyed.


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Jamie
11/11/2016 01:20:55 pm

We have just made this for dinner tonight and it was fantastic it was better than a restaurant meal. It is now on one of are favourites list. Also now enjoying the rest of the wine. Thanks you for the receipt


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11/12/2016 09:12:32 am

So glad you enjoyed (including the wine).


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KOB
3/1/2017 07:28:05 pm

LOL… enjoying the extra wine ourselves!


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Rita N.
11/29/2016 08:10:47 pm

Delicious! Risotto in the Instant Pot is my new favorite. Thank you!


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KOB
3/1/2017 07:27:19 pm

Just made this, and it is soooooo good. Thanks for the recipe!!


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Robert
3/30/2017 07:18:38 pm

Thank you for this recipe. It is wonderful! We had it this evening and it immediately went in the “must fix again” file.


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3/31/2017 02:38:30 pm

So glad you enjoyed this recipe.


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carrol
4/1/2017 03:50:21 pm

Being not too bright….how do I print your recipe? Looks soooo good.


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4/2/2017 05:48:39 pm

Hi Carrol,

Unfortunately, the platform I use does not allow me to add the print feature that you see on other sites. You can copy and paste into word or notepad and print that way.

Julie


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Carrol Babcock
4/3/2017 07:08:53 pm

OMG….Just made the Mushroom and Pea Risotto and HAD to comment immediately (after cleaning up the kitchen). It was wonderful…splendid….delicious. Had never attempted Risotto but since I was testing recipes for my new Instant Pot, came across your site. Could not believe it was so easy. (BTW…I printed the recipe using your suggestion…Word.) Thanks!


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4/4/2017 01:00:05 pm

So glad you enjoyed it! It’s one of my faves.


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Jen
4/22/2017 05:18:28 pm

I absolutely LOVED this recipe. I added garlic when I sautéed the onion, and I added tons of fresh basil at the end because I had some on hand. I will definitely be making this again.


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4/24/2017 08:48:56 am

Basil sounds like an amazing addition.


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Christine Keenan
6/20/2017 09:27:24 am

I have just made this and its very nice…the only thing i will change it the salt as we never add salt to our meals normally but did with this, so for anyone who doesn’t like salt then just leave that out and it will perfect. Thank you for the receipe my husband loves risotto but its normally all stuck together…mind you on manual i thought the timer would count down so restarted it after abt 3 mins. Which is why it stuck to pan a bit…i will keep practicing until i get it right.


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Nicole
7/16/2017 05:41:41 am

This was fantastic and the omnis love it too. I added some sautéed more,S and the end and increased the volume of regular mushrooms too. I 1.5x timed the recipe and it still worked out fine.


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7/18/2017 12:12:18 pm

Love it!


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Nica
8/16/2017 09:34:11 pm

Tried this recipe tonight. It came out VERY good. 9 minutes in my Instant Pot was perfect. Thanks for sharing the recipe!


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Gay
12/2/2017 10:27:30 am

Looks good. What changes would I need to make to use brown rice?


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12/2/2017 01:39:44 pm

Hi. I haven’t tried this with brown rice or brown rice risotto, so I can’t say for certain. When I make brown rice in my Instant Pot® I double the cooking time for white rice (8 mins vs 16 mins). Maybe start at 15 or 16 minutes and check the texture. Adding a minute or so at a time until cooked.


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Greg
12/27/2017 07:52:46 am

Hopefully an easy question – I just used up the last of my veggie stock on a black bean soup I made last night in the IP. I do have some chicken stock at my disposal, however. Thinking about trying this recipe with chicken stock instead of the prescribed veggie stock. I have also seen several risotto recipes that call for chicken stock. Have you ever used chicken stock with this? If so, how did it come out? Thanks in advance!


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12/28/2017 09:54:49 am

You can absolutely use chicken stock. For this recipe, I use vegetable stock, because I have a vegetarian in my house and this is something he enjoys eating.


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Gay
12/27/2017 08:46:44 am

I always use chicken stock in my risotto! The only reason I would use vegetable stock is if I was preparing the dish for vegetarians. It will be great with chicken stock, IMO.


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Sandra Croley
1/8/2018 07:06:43 am

We made this last night. We were a bit skeptical since my husband makes a wonderful risotto…but luckily, he is open-minded! We both agreed it was delicious, ate the whole thing between us and will do it this way again. It surprised me how fast it was, it couldn’t have taken long at all to come to pressure.


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1/8/2018 06:19:49 pm

So glad you liked it! 🙂


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Renee
1/8/2018 07:23:35 am

Is there a good substitute for wine for those uncomfortable cooking with alcohol?

Just more stock or something else to balance out the flavor?…


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1/8/2018 06:18:56 pm

I’d just use more stock. You might try lemon juice, but I am not certain it would work. Good luck.


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Kirsten
1/9/2018 01:03:52 am

Would brown rice work for this recipe? Thanks!


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