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Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto
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Indulge in the rich and creamy goodness of Instant Pot Mushroom Risotto, a dish that effortlessly combines convenience with gourmet flavor. This savory risotto is prepared in just 21 minutes, making it an ideal choice for busy weeknights or special occasions alike. Using the Instant Pot allows you to skip the traditional stirring while still achieving that perfect creamy texture. The earthy blend of mushrooms and spices creates a delightful twist on this classic Italian favorite, ensuring each bite is packed with flavor.

Ingredients

Scale
  • 6 ounces cooked chicken (chopped)
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1/4 cup sweet onion (diced)
  • 5 ounces mushrooms (sliced; shiitake, button, or baby bella)
  • 3/4 cup arborio rice
  • 1 teaspoon pure chile powder
  • 1 1/2 cups chicken stock (heated)
  • 1 tablespoon heavy cream
  • 1/4 cup grated Parmesan cheese
  • Freshly ground pepper

Instructions

  1. In a fry pan, cook chopped chicken until crispy. Drain on paper towels and set aside.
  2. Set the Instant Pot to sauté mode. Add canola oil and butter; once melted, add sliced mushrooms and sauté for about 2 minutes.
  3. Warm chicken stock in the microwave. Add diced onions to the Instant Pot and cook for an additional 2 minutes, stirring regularly.
  4. Add arborio rice and chile powder to the pot, stirring to coat for about 1 minute.
  5. Pour in warmed chicken stock, cancel sauté mode, secure the lid, and select 'pressure cook' on high for 6 minutes.
  6. After cooking, carefully release pressure and stir in Parmesan cheese, heavy cream, crispy chicken pieces, and more butter if desired before serving warm.

Nutrition

Find it online: https://simplytastes.com/instant-pot-mushroom-risotto/