Mushroom Risotto IP

You’ll Enjoy Instant Pot Mushroom Risotto Because:

No need to tend the pot with careful continuous stirring!!
Elegant and luxurious Italian dish that is easy to make from home with the help of a Pressure Cooker.
The rich and creamy mouthfeel is so satisfying and comforting to eat.
Easy to accomplish evenly cooked risotto with consistent results.
The 3-mushrooms combination brings multiple umami earthy flavors and a variety of mouthfeel and crunchy texture.

Ingredients for Instant Pot Mushroom Risotto Recipe

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3 tablespoons olive oil, divided

2 cups Arborio rice

4 tablespoons  unsalted butter, divided
4 1/2 cups stock = (1½ cup mushroom soaking liquid   
     + 3 cups unsalted chicken stock)
3 dried shiitake mushrooms, rehydrated and sliced
12 -16 large cremini mushrooms, sliced
100 grams oyster mushrooms, sliced
1  small onion, finely diced
Optional: 

1 small shallot, finely diced
4 garlic cloves, minced
¾ cup dry white wine or dry sherry wine
20 grams Parmesan cheese, finely grated
3 tablespoons light soy sauce (not low sodium soy sauce), divided
Kosher salt and ground black pepper to taste
Garnish with chopped parsley.

Instructions for Instant Pot Mushroom Risotto

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Preparation

INGREDIENTS

12 -16 (600g – 650g) large cremini mushrooms, sliced
100 grams oyster mushrooms, sliced

Prepare the ingredients as listed.

Step 1
Rehydrate Dried Shiitake Mushrooms
INGREDIENTS and TOOL
3 (22g) dried shiitake mushrooms
400ml warm water
Pyrex glass measuring cup

In a 2-cups (500ml) glass measuring cup, submerge 3 (22g) dried shiitake mushrooms into 400ml warm water for 20 – 30 minutes. Place something on top to prevent the mushrooms from floating. 

After 30 minutes, squeeze out the water in the shiitake mushrooms back in the glass measuring cup, then slice the mushrooms.

Set the mushroom soaking liquid aside as you will need it later.

Step 2
Prepare Pressure Cooker
Instant Pot Electric Pressure Cooker
Heat up your pressure cooker over medium high heat.
Instant Pot: press “Sauté” button, then “Adjust” button once to Sauté More function (Instant Pot Duo Plus 60: Press “Saute” button twice)

Ensure your pot is as hot as it can be.

Instant Pot: wait until indicator says HOT.

Step 3
Sauté Mushrooms
2 tablespoons (30ml) olive oil 2 tablespoons (29g) unsalted butter
Sliced cremini mushrooms.

Sliced oyster mushrooms

2 tablespoons (30ml) light soy sauce (not low sodium soy sauce)

Pour 2 tbsp (30ml) olive oil and 

2 tbsp (29g) unsalted butter in the pressure cooker. Ensure to coat oil over the whole bottom of the pot.

Add in sliced cremini mushrooms and oyster mushrooms. Stir to evenly coat the mushrooms with butter.

Mushrooms will start to release their moisture. At the 8-minute mark, drain
some of the moisture to speed up the process. 

Let the moisture evaporate completely, then season with 2 tbsp (30ml) light soy sauce and stir occasionally until mushrooms are slightly crisped and browned. 

*Pro Tip: This step will take roughly 17 – 22 mins (~12 mins on stovetop), but it will greatly enhance the flavor of the risotto.

Step 4
Prep Ingredients 

1 (163g) small onion, finely diced Optional: 

1 (27g) small shallot, finely diced

4 (15g) garlic cloves, minced 

Parmesan cheese, finely grated

Parsley, chopped

While the mushroom slices are sauteing, prep the remaining ingredients accordingly.

Step 5
Combine Stock to Create Mushroom Chicken Stock

INGREDIENTS

1 tablespoon (15ml) light soy sauce (not low sodium soy sauce)

3 cups (750ml) unsalted chicken stock

1½ cup (375ml) mushroom soaking liquid

Pyrex glass measuring cup

While the mushroom slices are sauteing, combine 

1 tbsp (15ml) light soy sauce, 

3 cups (750ml) unsalted chicken stock, and 

1½ cup (375ml) of the mushroom soaking liquid together in a glass measuring cup.

Step 6

Sauté Onions and Garlic

INGREDIENTS
Diced onions
Diced shallots
Minced garlicAdd diced onions and shallots, then saute until soft and fragrant (~1 minute). 

Add in minced garlic, then saute until fragrant (~30 seconds). 

Move everything to one side of the pot to create room for the oil and rice.

Step 7Add Rice and Season

INGREDIENTS

1 tablespoon olive oil

2 tablespoons (29g) unsalted butter

2 cups (400g) arborio rice

Sliced shiitake mushrooms

Add 1 tbsp (15ml) olive oil and another 2 tbsp unsalted butter to the empty half of the pot.


Add 2 cups arborio rice in the oil. Stir until the rice is evenly coated with the oil.

Mix everything together and continue to stir. 

After 2 – 3 minutes, the edges of the Arborio rice should become translucent, while the center remains white. 

Add sliced shiitake mushrooms and mix well with the rice.

Step 8

Deglaze

Ingredient

¾ cup (188ml) dry white wine

Pour in ¾ cup (188ml) dry white wine, fully deglaze the bottom of the pot with a wooden spoon.

Stir and let the wine boil for roughly a minute allowing the alcohol to evaporate.

Pressure Cook Risotto

INGREDIENT
4 cups (1L) mushroom chicken stock (from Step 5)
Pour 4 cups (1L) mushroom chicken stock in the pressure cooker.

*Pro Tip 1: Now is a good time to make sure no rice or onion pieces stick to the sides of the pot.
Close lid and pressure cook at
Pressure Cooking Method: High Pressure for 5 minutes, then
Pressure Release Method: Quick Release
Open the lid carefully.


*Pro Tip 2 – For Softer Risotto: The above cooking time will produce al-dente risotto. So, if you prefer softer risotto, add an extra minute or two to the cooking time.
Optional Fancy Step
Warm Plates

Warm serving plates in the oven (we warm our plates in a 200°F toaster oven), this helps ensure the best risotto consistency when served.