Creamy Instant Pot Risotto is ready in just about 30 minutes. Smooth, creamy, with parmesan cheese, mushrooms and sweet peas. So easy, anyone can make it!
Appetizer, Main Course
Instant Pot Risotto
3cupsdiced mushroomsskiitake, oysters or baby Bella
1 1/2cupsArborio rice
1/2cupdry white wine
salt and ground black pepper to taste
1cupfrozen sweet peasthawed
1/2-1cupgrated Parmesan cheese
Press Sauté and wait until the Instant Pot reads Hot.
Add butter and olive oil to the inner pot and stir until butter melts.
Add mushrooms, stir and cook for 2 minutes and add diced onion, minced garlic, dried thyme and rosemary. Cook for about 4-5 minutes, stirring occasionally.
Add Arborio rice and stir until each grain is coated with the butter-oil mixture, cook rice for about 2 minutes.
Add white wine, stir to combine and simmer for 2 minutes. Be careful as the rice will absorb the wine, stir frequently to notice when there is no more liquid, as the rice may burn.
Add chicken broth, stir well to combine.
Cover with the lid and lock it. Make sure the valve points to sealed. Select high pressure and set timer for 6 minutes. The pressure will build for about 10 minutes.
Once the Instant Pot beeps and its done cooking, carefully do a Quick Pressure Release by pointing the knob to Vent. Use a spatula or wooden spoon to move the knob, to avoid burning yourself with the steam.
Stir risotto well and season with salt and pepper to taste.
Stir in thawed green peas and Parmesan cheese (1/2 cup or 1 cup) until melted and fully combined.
If you have leftover risotto, either transfer it to a container, or remove the stainless steel pot from the Instant Pot, risotto will continue to cooke because of the residual heat.
Creamy Instant Pot Risotto
Amount Per Serving
Calories 580Calories from Fat 171
% Daily Value*
Saturated Fat 4g25%
Vitamin A 415IU8%
Vitamin C 28.9mg35%
* Percent Daily Values are based on a 2000 calorie diet.