Pressure Cooker Mushroom Risotto with Peas

Serves 5 in about 42 minutes. A pressure cooker recipe built around arborio rice and parmesan cheese.

Ingredients

• 3 tbsp olive oil
• 4 tbsp butter
• 1 small onion, diced
• 3 cloves garlic, pressed or finely minced
• 1 ½ cups arborio rice
• 12 oz mushrooms, chopped
• ½ cup white wine (or 1/2 cup more broth)
• 4 cups chicken broth, low sodium (or veggie broth)
• ½ tsp kosher salt
• ⅛ tsp pepper
• ¾ cup grated parmesan cheese
• 1 cup frozen peas

Method

1. Have everything ready to go before you begin, for best results.
2. Turn on the sauté setting. When the display reads HOT, add the olive oil and the butter.
3. Stir in the onions to the pot and cook, while stirring now and then, until they begin to turn translucent.
4. Tip in the garlic and stir. Simmer about 20 seconds.
5. Stir in the rice and stir well, until all grains are coated with the oil/butter. Simmer for about 4 minutes.
6. Stir in the mushrooms and stir.
7. Stir in the wine and stir, scraping the bottom of the pot to get up any browned bits (deglaze).
8. Next, pour in the broth and add the salt & pepper. Stir.
9. Set the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
10. Cancel the Sauté setting.
11. Press the Pressure Cook or Manual button, or dial. Then press the +/- button or dial to select 7 minutes. High pressure.
12. When the cook cycle is finished, let the pot sit undisturbed for 10 to 15 minutes, then turn the steam release knob to the Venting position to release any remaining pressure/steam.
13. When the pin in the lid has dropped down, open the lid. Mix the risotto and then add the peas and stir.
14. Stir in the parmesan and stir. Then place a glass lid on the pot and let the residual heat warm the peas and melt the parmesan.
15. Give the mixture a final stir and serve hot.

More instant pot ideas are in the instant pot collection.