Magical Pressure Cooker Mushroom Risotto

Karen Hughes
September 13, 2018

Brad loves his pressure cooker…and we all love it when he makes this amazing Mushroom Risotto. It rivals any traditionally hand-stirred risotto in flavor and texture, and is so, so simple! He’s been making this for years, and can’t recall the source, but you can be assured it is tried and true. And did we mention not stirring and in only 7 minutes? Also, for a vegetarian version, just use vegetable stock instead of chicken stock.

You can use either a stovetop pressure cooker or an electric one, such as our multi cookers for this recipe. For the electric/multi cooker version, just use the Sauté setting to sauté the onions and garlic, then add portabellas and rice, still until rice is coated with oil, then add broth. Set your multi cooker to the Pressure Cook High setting for 7 minutes. Voila! And when your guests gush “this is awesome, you must have been cooking for hours!” after their first bite, all you need to do is smile and say thank you:-)

Pressure Cooker Risotto

TOTAL TIME 30 MINS
PREP 15 MINS
COOK 15 MINS
SERVINGS 4-6

INGREDIENTS

4 tablespoons olive oil
4 tablespoons butter, divided
1 medium onion, diced
2 garlic cloves, minced
8 ounces portabella mushrooms, sliced
1 1/2 cups arborio rice
4 cups chicken broth
1-1½ cup grated parmigiano-reggiano cheese

DIRECTIONS

• In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.

• Add onion and garlic. Saute until  translucent.

• Add portabella and rice. Stir until rice is coated with oil.

• Add Chicken broth.

• Cover and cook under high pressure for 7 minutes.

• Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.