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Mushroom Risotto - Instant Pot

Success.

A short time ago, I was one of those people who didn't understand the Instant Pot fuss. I already had a crock pot, I didn't care much about pressure cooking, and it seemed like all of the other functions could just as easily be done in a pot.

Then I needed a new rice cooker, and the Instant Pot Duo Mini was on sale for barely more than a cheap rice cooker, and the extra little cost was worth it to me to have a stainless steel pot (as opposed to the nonstick coating on most cheap rice cookers). So I got it as a rice cooker, and I figured maybe I'd try out some of the other functions sometime if I felt like it.

Fast forward 3 days, and I've used it 4 times already.

It makes amazing rice. It makes easy, quick, steel cut oats. I can now say I've made my own yogurt. But this risotto is the most exciting thing I've done with it so far. 

I second the things that every instant pot risotto recipe blogger has already said: It's easy, it's quick, it cuts out the need to ladle liquid in small portions and stir constantly, it only dirties one pot, and on top of it all, it's REALLY REALLY delicious. It comes out just as creamy as the best stove-top risotto. It's magical. I will be making risotto much more often now.

I'm not the only one fascinated by the instant pot.

Counting down to risotto.


I used this recipe from Aileen Cooks. My only changes were red wine instead of white, and no extra butter at the end, not that that wouldn't have been delicious. I also sauteed the mushrooms for a bit before adding the rice, and also sauteed the rice for a bit before adding the liquids.


The Recipe (makes 5 servings):
4 tb olive oil
2 tb butter
1 onion, diced
4 cloves garlic, minced
16 oz cremini mushrooms, sliced
1.5 c arborio rice
3 c chicken broth
1 c red wine
1 c parmesan cheese, grated
salt, pepper, and parsley to taste
  • Set instant pot to saute.
  • Heat olive oil and butter.
  • Cook onion and garlic until onion is translucent. Add mushrooms and saute until mushrooms have given off most of their liquid.
  • Add rice and stir for 1-2 minutes.
  • Turn off instant pot.
  • Add chicken broth and wine, and stir.
  • Set instant pot to pressure cook for 7 minutes.
  • Quick pressure release.
  • Season with salt and pepper to taste. Add parsley and parmesan cheese.

The Verdict:
Overall grade: A
Overall reason: Amazingly delicious and easy. Would be A+ if it were healthier.
Time to prepare: 15 minutes of work and about 15 minutes of waiting.
Husband quote: "Creamy!"


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