Instant Pot Risotto
Treat yourself to this delicious Instant Pot Risotto ... it's packed with veggies, tons of flavor, and ready fast!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 people
- 1 tablespoon extra virgin olive oil
- 8 ounces mushrooms, sliced
- 2 shallots, diced
- 2 cloves garlic, minced
- 1 tablespoon unsalted butter
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 4 cups vegetable broth
- 1/3 cup peas (defrosted, if frozen)
- 1/3 cup chopped sun-dried tomatoes (drained and blotted dry)
- 1 lemon, zested and juiced
- 1/2 cup shredded Parmesan cheese, plus additional for serving
- 1 tablespoon minced flat-leaf parsley
Press Saute button on Instant Pot. Add olive oil to pot.
When the pot is hot, add mushrooms. Cooking, stirring occasionally, until mushrooms are tender and any liquid they release has evaporated.
Mix in shallots and season to taste with salt and pepper, then cook until the shallots begin to turn translucent, about 3 minutes.
Add the garlic and butter, then cook until fragrant (about 30 seconds), stirring constantly.
Stir in Arborio rice, mixing to coat with other ingredients. Add white wine and cook until liquid is mostly evaporated, stirring constantly.
Add broth and mix well. Turn off Instant Pot (press Cancel).
Secure lid and set pressure release valve to sealing. Select Pressure Cook (or Manual) button, then set to High Pressure for 6 minutes.
When time is up, do a Quick Release, then open lid.
Stir in peas, sun-dried tomatoes, lemon zest and juice. Mix in Parmesan cheese, then season to taste with salt and pepper.
Serve risotto sprinkled with additional Parmesan cheese and parsley. Enjoy!