Pressure Cooker Mushroom Risotto

1. 1

   Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté setting.

2. 2

   Add butter and olive oil; stir until the butter melts, about 2 minutes.

3. 3

   Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes.

4. 4

   Stir in onion; cook for 2 minutes.

5. 5

   Add the rosemary sprig; cook for 1 minute.

6. 6

   Stir the rice into the Pot until each grain is coated with the butter and olive oil mixture, about 2 minutes.

7. 7

   Pour in the wine; simmer for 3 minutes.

8. 8

   Pour in the stock, stirring to scrape down the sides of the Pot; simmer for 1 minute.

9. 9

   Close and lock the lid; turn the venting knob to Sealing.

10. 10

    Select high pressure per the manufacturer’s instructions; set the timer for 6 minutes.

11. 11

    Allow 10 to 15 minutes for the pressure to build.

12. 12

    Carefully release the pressure using the quick-release method according to the manufacturer’s instructions, about 5 minutes.

13. 13

    Unlock and remove the lid.

14. 14

    Stir the risotto until creamy, about 1 minute.

15. 15

    Discard the rosemary sprig.

16. 16

    Season with salt and black pepper; stir in Parmesan cheese until melted and combined.

17. 17

    Serve hot and enjoy!

• Calories 658.26 kcal High
• Protein 15.34 g Good Source
• Carbs 77.09 g Moderate
• Total Fat 29.95 g High
• Saturated Fat 12.19 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 42.32 mg Moderate
• Sodium 655.97 mg High
• Fiber 9.34 g Good Source
• Sugar 2.04 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 171.26 mg Moderate
• Iron 9.34 mg Good Source
• Potassium 1060.11 mg Good Source
• Vitamin A 0.49 mcg_rae Low Source
• Vitamin C 0.06 mg Low Source
• Vitamin D 9.22 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten
• Onions 🧅
• Alcohol 🚫🍷