Easy instant pot risotto (pressure cooker).Choose from a cheddar, rosemary and shitake mushroom risotto or a vegan risotto (dairy free pea and mushroom risotto).
Course dinner, Side Dish
Cuisine American, Italian
Prep Time 5 minutesminutes
Cook Time 6 minutesminutes
Instant Pot Takes about 15 minutes to build pressure 15 minutesminutes
½ozdried shiitake mushrooms (can also substitute 6 oz white mushrooms)
3ozcheddar cheese (optional)
½cupfrozen peas (optional)
Salt and pepper to taste
Instructions
Steps 1-3 are optionalbut will add additional depth of flavor. If you chose to skip these steps, simply add these ingredients into the Instant Pot (in Step 4). Set Instant Potto sauté setting.
Sauté onion in butteror oil for about 3-4 minutes until golden brown.
Add garlic and sautéfor about 1-2 minutes (be careful not to burn garlic).
Add onion, garlic,butter or oil, Arborio rice, water, boullion cube, rosemary and shiitake mushrooms to instant pot.
Cook on high pressure setting for 6 minutes.
When machine beeps, full release pressure (quick release).
When all pressure is released and you can remove lid from instant pot, remove lid and stir in cheddar cheese.
Transfer to bowl and serve immediately.
Notes
Version 2: (Vegan/Dairy-Free)
Substitute chicken stock (or any meat based stock) for a mushroom or vegetable stock.
Substitute butter for extra virgin olive oil (or your preferred vegan based oil).
Omit cheese. Cheese is not necessary in this recipe as the combination of the instant pot cooking method and Arborio rice provides for a delicious and creamy rich texture.
See Step 7: Add ½ cup frozen peas and mix in. The rice will be hot at this point and will bring the peas to temp.