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Instant Pot mushroom risotto with green peas and grated Pecorino Romano in a blue bowl.
Dr. J’s Kitchen

Instant Pot Mushroom Risotto

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Cremini mushrooms, onion, white wine, and arborio rice pressure-cook with broth, then finish with peas and Pecorino Romano.
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Servings: 8 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Video Notes

Ingredients
  

  • 16 ounces mushrooms, sliced Dr. J uses cremini.
  • 2 T unsalted butter
  • 2 T extra-virgin olive oil
  • 1 small onion, diced
  • ¾ C white wine Dr. J uses Chardonnay.
  • 2 tsp. garlic paste
  • 1 tsp. kosher salt
  • ½ tsp. dried rosemary
  • 1½ C arborio rice
  • 4 C low-sodium vegetable broth
  • 1 C frozen peas, thawed
  • ¾ C Pecorino Romano cheese, grated Plus extra for serving.

Method
 

  1. Set the Instant Pot to Sauté Normal. When it reads Hot, add the olive oil and butter.
  2. When the butter melts, add the mushrooms and cook for 5 minutes. Add the diced onion and cook for 3 minutes, until softened.
  3. Pour in the wine and let it reduce by half, about 3–5 minutes. Stir in the rosemary, garlic paste, salt, and arborio rice until the rice is coated.
  4. Pour in the vegetable broth and stir. Press Cancel. Secure the lid, set the vent to Sealing, and pressure-cook on High/More for 6 minutes.
  5. When cooking ends, allow a 15-minute natural release. Then release the remaining pressure. Once the pin drops, open the lid and stir in the thawed peas and Pecorino Romano. Serve with extra cheese if desired.

Video

Notes

Dr. J uses an 8-quart Instant Pot; a 6-quart model is also suitable. The source suggests extra Pecorino Romano for serving.

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