Easy, Delicious Mushroom Risotto in a Pressure Cooker

Discover the secret to making incredibly flavorful and creamy mushroom risotto in less time using your pressure cooker. This recipe will revolutionize your risotto game, delivering restaurant-quality results with minimal effort.
Unlocking Intense Mushroom Flavor in Your Risotto
The key to this mouthwatering mushroom risotto lies in maximizing flavor at every step. We use a generous pound and a half of mixed mushrooms, combining wild chanterelles, shiitakes, oysters, and creminis for a complex umami punch. But we don’t stop there – we infuse the broth with dried porcini mushrooms and even utilize mushroom trimmings to create a rich “mushroom tea” that elevates the dish to new heights.
By sautéing the fresh mushrooms until deeply browned and adding a splash of soy sauce, we intensify their earthy flavors. A touch of miso paste further enhances the savory notes, resulting in a risotto that truly celebrates the essence of mushrooms.
The Pressure Cooker Advantage
Using a pressure cooker transforms risotto from a labor-intensive dish into a quick and easy meal. In just five minutes of pressure cooking, you’ll achieve perfectly al dente rice surrounded by a lusciously creamy sauce. This method not only saves time but also ensures consistent results every time.
Finishing Touches for the Perfect Mushroom Risotto
While the risotto cooks, prepare a mix of fresh herbs like parsley, tarragon, chervil, and chives to add a bright pop of flavor. Don’t forget to warm your serving bowls – this simple step keeps your risotto creamy from the first bite to the last.
A generous shower of grated Parmesan cheese and a splash of heavy cream (if desired) round out the flavors, creating a truly indulgent dish that’s sure to impress.
Pressure Cooker Mushroom Risotto Recipe
Ingredients
- 1 quart (950ml) homemade or store-bought low-sodium chicken stock or vegetable stock
- 1 ounce (30g) dried porcini mushrooms (optional)
- 4 tablespoons (60ml) extra-virgin olive oil
- 4 tablespoons (50g) unsalted butter
- 1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved
- Kosher salt and freshly ground black pepper
- 1 medium yellow onion, finely chopped (about 6 ounces; 170g)
- 2 medium cloves garlic, finely minced
- 1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
- 2 teaspoons (10ml) soy sauce
- 1 tablespoon (15ml) light miso paste
- 3/4 cup (175ml) dry white wine
- 1/4 cup (60ml) heavy cream (optional; see note)
- 1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
- Handful finely minced mixed fresh herbs, such as parsley, chervil, tarragon, and/or chives
Directions
- Infuse the stock: Microwave stock and dried mushrooms until simmering. Remove porcini, chop, and set aside. Add fresh mushroom scraps to the stock for extra flavor.
- Sauté mushrooms: Heat oil and butter in the pressure cooker. Cook fresh mushrooms until well-browned and moisture evaporates, about 8 minutes.
- Build flavors: Add onion, garlic, and chopped porcini. Cook until onions soften. Stir in rice, toasting until translucent. Incorporate soy sauce and miso paste.
- Deglaze: Add wine, cooking until the alcohol aroma dissipates and liquid mostly evaporates.
- Pressure cook: Strain infused stock into the pot. Ensure all rice is submerged. Cook at low pressure for 5 minutes, then quickly release pressure.
- Finish the risotto: Stir to develop creaminess. Add cream (if using), cheese, and herbs. Adjust consistency if needed. Season with salt and pepper.
Notes
For extra creaminess, add a splash of heavy cream before serving. Taste first to decide if it’s needed.
No Pressure Cooker? No Problem: Use a Dutch oven and follow the recipe through step 4. Add 2 extra cups of broth, simmer for about 30 minutes, stirring occasionally. Add more broth as needed to reach desired consistency.
Nutrition Facts (per serving) | |
---|---|
320 | Calories |
18g | Fat |
26g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 to 6 | |
Amount per serving | |
Calories | 320 |
% Daily Value* | |
Total Fat 18g | 23% |
Saturated Fat 6g | 32% |
Cholesterol 22mg | 7% |
Sodium 961mg | 42% |
Total Carbohydrate 26g | 9% |
Dietary Fiber 1g | 4% |
Total Sugars 4g | |
Protein 7g | |
Vitamin C 3mg | 14% |
Calcium 82mg | 6% |
Iron 2mg | 9% |
Potassium 629mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |