Mushroom Risotto in Pressure Cooker

Total Time
Prep 15 mins
Cook 15 mins

Easy Risotto recipe that will have everyone asking for seconds.

Ingredients Nutrition


  1. In a presssure cooker, heat 4tbs Olive oil and 2 Tbs Butter.
  2. Add onion and garlic. Saute until translucent.
  3. Add portabella and rice. Stir until rice is coated with oil.
  4. Add Chicken broth.
  5. Cover and cook under high pressure for 7 minutes.
  6. Release pressure and add remaining 2 TBS of butter. Stir in Parmesan cheese and serve.
Most Helpful

Wow! This was so good and so easy. This is a great base recipe. I browned some sausage then removed it from the cooker. Then sautéed some garlic, shallots, leeks and mushrooms. I added the sausage back and rice then added 3 cups of chicken stock and 1 cup of white wine. This was delicious. I will definitely make again.

cswalsh2002 March 18, 2013

I couldn't believe this method would turn out great risotto, but it does. I think more detailed instructions for releasing the pressure would be helpful for newbies like me -- run the bottom of the cooker under cold water. I added a splash of white wine to the sauteeing rice and 2 cups cubed butternut squash just before locking on the lid. Used vegetable broth and left off the cheese for a vegetarian meal. I walked into the kitchen at 6:30 p.m. and we ate dinner at 7:05, which included peeling and chopping a butternut squash. Fantastic recipe!

fluffernutter January 17, 2008

I will go ahead and give this 5 stars because I think it will be there once I tweak it to my electric pressure cooker. I lived in Italy 13 years and I'm pretty skilled at making risotto, so I was very skeptical. Seven minutes was a little bit too long for my cooker, unless you like the rice really soft as opposed to al dente. I'll try 6 minutes next time and slightly less liquid. I did substitute about 1/2 cup of white wine for some of the chicken broth and it needed just a little bit more salt. Other than that it was really good. Keep in mind you can substitute just about any vegetable for the mushrooms as well...I used sun dried tomatoes.

okieinitaly August 07, 2011