In case you missed it, my new cookbook, 30-Minute Instant Pot Cookbook just came out on April 26th! I’m sharing another recipe from the book as a sneak peek today: Instant Pot Truffled Mushroom Risotto! If I had to pick one dish alone that made the purchase of an Instant Pot worthwhile, it would be risotto. Pressure cooking your risotto is an absolute game-changer. No more standing over the stove, stirring constantly; Instant Pot risotto is hands-off and perfect every time. One of the best things about this recipe is that it’s done in only 30 minutes from start to finish, just like all the other easy and delicious recipes in my new cookbook. This is an Instant Pot mushroom risotto with truffle oil to kick it up a notch on the decadence scale (while still being deceptively easy). I’ve got the full truffle risotto Instant Pot recipe at the bottom of this post, but first I’m sharing some step-by-step instructions and tips.
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30-Minute Instant Pot Cookbook
The Instant Pot can be a game changer for busy folks who still want to enjoy delicious home-cooked meals. Armed with the 30-Minute Instant Pot Cookbook, you can whip up tasty dishes in a half hour or less. This book is your guide for everything you need to know to use your device with confidence, from how pressure cookers work, to how you can make quick and easy recipes for every meal and occasion. The best part? Every single recipe in the book can be made in under 30 minutes (including prep and time for the Instant Pot to reach pressure). I know you’re going to love it and find so many new go-to recipes. Learn more and buy 30-Minute Instant Pot Cookbook on Amazon here!
More Instant Pot risotto recipes
What you need to make this mushroom truffle risotto recipe
Here is what you’ll need to make this mushroom risotto Instant Pot recipe:
- 3 tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (I use Chardonnay)
- 3 1/4 cups vegetable stock
- 1/2 cup heavy cream*
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded Parmesan cheese
- 1 to 2 tablespoons truffle oil, to taste
*Substitution Tip: If you prefer not to use heavy cream, you can substitute an additional 1/2 cup of vegetable stock in its place.
How to make Instant Pot mushroom risotto
To make this mushroom truffle oil risotto, start by selecting the Sauté function on your Instant Pot. Once heated, melt the butter in the pot. Add the mushrooms, onion, and garlic to the pot and sauté for 3 minutes.
Next, add the rice and wine to the pot and stir well. Sauté for 2 1/2 minutes, then stir in the stock, cream, salt, and pepper. Press Cancel.
Close the lid and set the cooking time to 6 minutes at high/normal pressure. It will take 11 minutes to reach pressure.
Quick release the pressure. Open the lid and add the parmesan cheese and truffle oil to the pot with the Instant Pot mushroom risotto. Stir until the cheese is melted.
Let the Instant Pot risotto sit in the pot, uncovered, for 3 minutes to thicken before serving.
Mushroom truffle risotto is best served fresh and hot, but it can be stored if needed. Store Instant Pot risotto leftovers in an airtight container in the refrigerator.
Here’s the full Instant Pot Truffled Mushroom Risotto recipe. Enjoy, and be sure to order 30-Minute Instant Pot Cookbook on Amazon here for more delicious and easy recipes like this.
Instant Pot Truffled Mushroom Risotto
If I had to pick one dish alone that made the purchase of an Instant Pot worthwhile, it would be risotto. Pressure cooking your risotto is an absolute game-changer. No more standing over the stove, stirring constantly for 30 minutes; Instant Pot risotto is hands-off and perfect every time. This is an Instant Pot mushroom risotto with truffle oil to kick it up a notch on the decadence scale.
Ingredients
- 3 tablespoons unsalted butter
- 8 ounces sliced mushrooms
- 1 cup finely chopped onion
- 2 garlic cloves, minced
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 3 1/4 cups vegetable stock
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup shredded Parmesan cheese
- 1 to 2 tablespoons truffle oil, to taste
Instructions
- Select the Sauté function. Melt the butter in the pot. Add the mushrooms, onion, and garlic to the pot and sauté for 3 minutes.
- Add the rice and wine to the pot and stir well. Sauté for 2 1/2 minutes, then stir in the stock, cream, salt, and pepper. Press Cancel.
- Close the lid and set the cooking time to 6 minutes at high/normal pressure. It will take 11 minutes to reach pressure.
- Quick release the pressure. Open the lid and add the parmesan cheese and truffle oil. Stir until the cheese is melted.
- Let the risotto sit in the pot, uncovered, for 3 minutes to thicken before serving.
Notes
Substitution Tip: If you prefer not to use heavy cream, you can substitute an additional 1/2 cup of vegetable stock in its place.
This recipe is a sneak peek recipe from my new cookbook, 30-Minute Instant Pot Cookbook. For more delicious, easy recipes like this that can be prepared in under 30 minutes, order my book on Amazon.
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