Instant Pot Mushroom Risotto Rice

There are so many Instant Pot Risotto recipes on the internet, that I’m not sure which one I used as my base recipe.

Serves 4 to 6

Ingredients

• 1 tablespoon avocado oil or butter
• 1 small onion, diced
• 4 oz of sliced mushrooms
• 1 cup of Arborio rice (Do not use another rice!)
• 1/4 cup water
• 2 cups water
• 2 teaspoons Better than Bullion Chicken Stock
• 1/2 teaspoon salt
• Several grinds of pepper grinder
• 1/2 to 3/4 cup finely grated Pecorino Romano Cheese

Tools:

Instant Pot, cheese grater, knife, cutting board

Instructions

1. Press Sauté on your Instant Pot. Add the oil and allow it to heat up. It should shimmer.
2. Sauté the onion until translucent and then add the mushrooms. Sauté for another 5 to 7 minutes.
3. Add the rice and stir constantly for 3 minutes. Add 1/4 cup of water and stir until the water has been absorbed by the rice.
4. Add the 2 cups of water and 2 teaspoons of Better than Bullion Chicken Flavor. Stir and let come to a boil.
5. Press cancel and close the lid. Set the Instant Pot to Manual or Pressure Cook and set the time to 8 minutes here at a mile above sea level (6 minutes at sea level). Press start.
6. When the Instant Pot is done, do quick release venting. Once the pin drops, remove the lid.
7. Stir in the Pecorino Romano cheese. It will melt right into the risotto.
8. Stir in salt and pepper to taste.

Notes:

Don’t worry if the risotto looks soupy when the lid comes off. In a short amount of time, the risotto will absorb the liquid and become even creamier.

Garnish with shaved pieces of Pecorino Romano cheese or parsley.