Instant Pot Mushroom Risotto

Most instant pot risottos recommend 7 minutes of pressure cooking and many recommend Parmesan and butter to finish off so I did both. I followed the proportions of this recipe and followed the other steps up and until the cook time. I - and everyone else - liked it very much and I’d def make it again (with same changes)

• tjmeehan

• 6/20/2021

This was the tastiest risotto I’ve made so far in my instant pot. Made a few modifications: shallots instead of regular onion. Added nutritional yeast and garlic salt. It was a little thin so I’ll use slightly less liquid when I make it next time. Definitely adding the recipe to my list of favourites!

• Weeshiv

• Glasgow, Scotland

• 3/5/2021

Followed this recipe exactly.It was not creamy and it was extremely bland.

• Anonymous

• Chicago

• 5/12/2020

The recipe was delicious in everything it contained. BUT, to make risotto creamy it has to be stirred and the friction between the grains creates t he creamy. So it was "sticky" instead of creamy. But for an easy, quick risotto with the same flavor, it was wonderful. Just didn't have the correct texture.

• eileeniebrown

• San Jose, CA

• 5/12/2020

This was fantastic! I halved the recipe since it’s just me and it was perfect!

• drawgirl4148

• Rock Hill, SC

• 5/7/2020

Meh, this is bland as written. I prepared exactly according to instructions, it came out mushy and not al dente at all, so next time I would cook for a shorter amount of time. Although it could use less cooking time, it also had a lot of liquid left after cooking and stirring, so I might cut the amount of liquid to 4 cups as well. Relies heavily on cheese and parsley for flavor and needs a lot of pepper. What’s missing is a more savory flavor profile - which sounds weird with a mushroom dish! Maybe I’ll try one more time using red wine and shallots instead of white wine and onion, and maybe beef stock.

• CantCookWithoutABook

• Saratoga, CA

• 4/27/2020

Pretty good. Doesn’t save a ton of time but more like babysitting as traditional risotto requires constant stirring.

• bbelferman

• Miami, FL

• 4/19/2020

No changes at all. Followed recipes exactly as written, and it was sublime!

• watsonjl1

• Philadelphia PA

• 2/25/2020

Delicious! I didn’t have wild mushrooms, so I used baby Bellas, and subbed chicken broth and a splash of lemon juice for the wine, and it turned out wonderful. And so easy! It makes cooking risotto after a long work day super doable, and it cooked while folding laundry! No need to stir and stir!

• nadotts

• Minnesota

• 1/22/2020

This was quick and easy but ultimately wouldn’t make again because the texture of the rice was mushy. Perhaps reducing the high pressure cooking time to three minutes would be the fix, but I like my risotto too much to settle. Plus you get a great arm workout while cooking!

• Anonymous

• Brooklyn, NY

• 5/16/2019

I love this recipe but I do one thing a bit differently... I saute the mushrooms until they are finished and remove them from the pot and then add them back in at the end - I find the texture of the mushrooms is much nicer that way. I also use shallots instead of onions.. otherwise, the same and it is fantastic. Since buying the instant pot I make some version of risotto at least once a week!

• Anonymous

• Bansko, Bulgaria

• 3/30/2019

I tried this and liked it...it turned out a bit dry for me...but that is easy to adjust with a bit more liquid...If I make this again, I think I will set the instant pot for 3 minutes instead of 5 so that it could be just a touch al dente. Also, I would add some garlic along with the onions and then add some pan fried shallots as a garnish in addition to the parsley and parmesan.

• Anonymous

• San Francisco, CA

• 2/3/2019

不再搅拌一个小时让意大利调味饭!我哈ve enjoyed my instant pot, but this dish makes it worth the cost!!! The risotto was perfect and we all enjoyed it. It is so much easier than making it the old fashioned way.

• chjones73

• Lake Lure NC

• 1/31/2019

I loved this recipe. It came out a bit too watery for my liking, but that was easily fixed. I transferred to a pot and heated it up for a couple more minutes on the stove top and it was perfect. I also thought it tasted nice served with a bit of balsamic reduction, in addition to the parsley and parmesan.

• mortimerstreet

• Boston, MA

• 1/7/2019

Easy and wonderful to make! I did add an additional minute of cooking time since the rice wasn't cooked after the quick release.

• hellokitae

• Atlanta, GA

• 12/17/2018