The first risotto recipe in this blog was back in january and let me tell you, it was great (you should check that one out if you don’t have an Instant Pot). Soon, I will be reaching the 1 year anniversary of my instant pot, so I wanted to share a risotto recipe with all of you. My first attempt was far from… a success but I kept trying and finally, I hacked the risotto technique with the Instant Pot! and today, I’m sharing it with you.
La recette est disponible en français tout en bas du post !
Ingredients
As per tradition, mostly pantry friendly ingredients in this recipe :
- Arborio rice: You can try making risotto with other types of rice, but I take rice very seriously (the amount of Paellas I’ve seen made with the wrong rice…). So yeah, arborio rice.
- Peas: I always have frozen peas because they are a great addition to most dishes and they are an even better source of protein.
- Mushrooms.
- Vegetable broth.
- Echalotte & garlic, our besties with olive oil, salt and pepper.
How to make this Instant Pot Risotto?
It’s an almost dump and forget recipe with a tiny bit more attention. First of all, some quick sauté mode, we will put olive oil and cook the echalotte and garlic for like 2 minutes. Secondly, we’ll add everything else except the broth, mix well and cook for 2-3 minutes. Lastly, we will add the vegetable broth. Make sure you don’t drown the ingredients with liquid, otherwise you’ll have a risotto soup.
After that, we will do the whole ordeal of the Instant Pot: Close the lid, valve to sealing, select manual and 7 minutes on the timer. We will let it do its magic, come back to it after rought 15-20 minutes of pressure building and 7 of cooking to do a beautiful Quick Release.
Our risotto shall be ready then. You can add some parmesan (make sure veggie friendly) and/or some cream and enjoy !
The result is quite satisfying. While this might not be your traidtional “step-by-step” risotto (looking at you white wine), it is nonetheless a pretty close version and less time-consuming. Either way, I wish you all a great risotto tasting.
I hope you all have a great day and as always, if you try this recipe at home, don’t forget to tag @tofu_cado to show me the results!
See you next time!
Instant Pot Creamy Mushroom Risotto
Equipment
- Instant Pot
Ingredients
- 1 cup peas Frozen
- 2 cups arborio rice
- 2.5 cups mushrooms
- 4 cups vegetable broth
- 1 échalotte
- 2 cloves garlic
- Olive oil
- Salt and pepper to season
Optional
- Some grated cheese
- Some cream to add at the end of the cooking process to increase the creaminess
Instructions
- Set the Instant Pot to sauté. Put some olive oil and wait a few seconds for it to start heating up. Add the echalotte and the garlic. Cook for a couple of minutes.
- Add the peas, mushrooms and rice and mix well. Add pepper and salt to your taste as well. Cook for 1-2 minutes.
- Add the vegetable broth until the ingredients are covered, no more. I used around 4 cups of homemade vegetable broth.
- Close the lid, set the valve to sealing and click on manual. Set the timer to 7 minutes. My rule of thumb for Instant Pot cooking is always to do half of the time that the package indicates. My arborio rice package said 14-15 minutes cooking time, so I went for 7 in the Instant Pot.
- The Instant Pot will take around 15 to 20 minutes to reach pressure. When the timer goes off, do a Quick Release (QR) very carefully. Turn the sealing valve to venting and let the steam come out.
- When it's safe to open the lid, do so and now you can add the optional cheese and/or cream, to your choice. We just added a bit of cheese.
- Serve in a bowl, and enjoy !
Recette en français – Instant Pot Risotto crémeux avec des champignons
Ingrédients
- 150g petit pois (surgélés)
- 450g riz arborio
- 1 litre de bouillon végétal (approx)
- 1 échalotte (émincé)
- 2 gousses d’ail (émincé)
- Huile d’olive
- Sel et poivre au goût
Optionnel :
- Fromage râpé (Parmesan végétarien, ou autre)
- Crème fraîche liquide pour donne plus de crémosité
Instructions
- Sélectionner le mode “sauté” de l’Instant Pot. Ajouter un peu d’huile d’olive et laisser chauffer un peu. Ajouter l’ail et l’échalotte et cuire pendant 2-3 minutes.
- Ajouter le reste: champignons, petit-pois et riz. Mélanger. Ajouter du sel et du poivre selon votre goût.
- Ajouter le bouillon végétale jusqu’à couvrir les ingrédients, pas plus.
- Fermer l’instant Pot, vérifier que la sealing valve est bien sur Sealing. Sélectionner le mode “Manual/Pressure cooker” et ajouter le timer à 7 minutes. De façon générale, je mets toujours la moitié du temps indiqué par la boîte du riz/pâtes. Dans ma boîte de riz Arborio il indiquait 14-15 minutes de cuisson. J’ai mis 7 dans l’Instant Pot.
- L’instant Pot prendra entre 15 et 20 minutes à arriver à la pression maximale. Quand le timer est terminé effectuer une Quick Release. Bouger la sealing valve de “sealing” à “venting” pour permettre la vapeur de sortir. Quand la floating valve est descendue, vous pouvez ouvrir l’instant Pot.
- Ajouter la crème et/ou le fromage une fois l’Instant Pot est ouvert. Bien mélanger.
- Servir dans un bol, bon appétit !
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