Wild Mushroom Risotto
Servings Prep Time
4 – 6servings 5minutes
Cook Time
Servings Prep Time
4 – 6servings 5minutes
Cook Time
  • 2 + 1tbsp olive oildivided
  • 2 + 1tbsp butterdivided
  • 8oz crimini or baby bella mushroomssliced
  • 8oz wild mushrooms(shitake, oyster, etc.), sliced
  • 2tbsp soy sauce
  • 2 shallotsfinely diced
  • 1 1/2cups Arborio rice
  • 1tsp celery seed
  • 1/2cup white wine
  • 3cups chicken brothwarmed, or vegetable
  • 2/3cup grated parmesan
  • Salt and pepperto taste
  • 1/4cup chopped italian parsleyoptional
  1. Add 2 tbsp olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH.
  2. When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid.
  3. Add soy sauce and cook and stir an additional 7 minutes.
  4. Add 1 tbsp olive oil and 1 tbsp butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes.
  5. Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  6. Add warmed broth and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
  8. When the time is up, quick-release the remaining pressure.
  9. Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed.
  10. Stir in parmesan cheese until melted. Adjust seasonings as needed.
  11. Serve immediately garnished with chopped italian parsley.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.