Instant Pot™ Wild Mushroom and Spring Pea Risotto

Instant Pot™ Wild Mushroom and Spring Pea Risotto

The Instant Pot™ makes wild mushroom and spring pea risotto easy enough for even the busiest weekdays.  It’s a dish that’s delicious, nutritious, comforting, and on the table in 30 minutes.  What more could you ask for?

Instant Pot™ Wild Mushroom and Spring Pea Risotto | cookglobaleatlocal.comThere is something infinitely comforting about a dish of creamy rice with all the trimmings.  It’s a dish that transcends culture, time, and place.  Italians love risotto.  Indians are comforted and nourished by cozy kichdis, and the British adore rice pudding.

However, the Italian dish — risotto — is one I associate with loving nonnas standing over steaming pots, stirring constantly, and patiently.  It’s a labor of love.  Risotto is definitely not a dish I usually consider on a busy weeknight.

However, the Instant Pot™ has changed my point of view.  Risotto is a dish that works surprisingly well in the pressure cooker.  Believe it or not, all that long stirring, adding a cup of liquid at a time, is completely unnecessary!

Don’t tell your Italian nonna, I’m sure she would consider Instant Pot™ risotto a sacrilege.  However, if you serve her the pressure cooked risotto without mentioning the pot, I bet she’ll never know the difference!

Instant Pot™ Wild Mushroom and Spring Pea Risotto |

About the Recipe

The trick to perfectly al dente Instant Pot™ risotto is to cook it on low (rather than high) pressure and halt the cooking as soon as the 5 minutes are up.  Thus, you should manually release the pressure as soon as the timer goes off.

Bear in mind, rice requires varying amounts of liquid depending on the season, how old the rice is, and the humidity.  Hence, don’t panic.  Slight variations are normal.  This is a very easy recipe, and minor textural issues are easy to fix!

Loose Risotto

In Veneto, they like their risotto looser, almost runny.  This style is all’onda (or wavelike).  However, if you are a fan of the compact, stickier style of risotto, never fear.

If the risotto seems a little loose at first glance, don’t panic.  This is normal.  A few stirs will sort it right out.

If, after stirring, the risotto still looks too loose, press [Cancel] on the Instant Pot™.  Then, select the [Sauté] function and stir until enough liquid has evaporated to achieve your preferred texture.

Thick Risotto

If, on the other hand, you find the risotto a little too thick for your taste, don’t worry.  Add a little water.  Then, stir, adding water — little by little — until you achieve the desired consistency.

Consequently, once you are familiar with this easy (and basic) technique, I hope you will feel free to experiment with vegetables, proteins and flavours.  Risotto brings out the best in seasonal produce.  Best of all, cooking it in the Instant Pot™ keeps you and your kitchen cool!

Bon appétit!


Instant Pot™ Wild Mushroom and Spring Pea Risotto

Instant Pot™ Wild Mushroom and Spring Pea Risotto |
Jeanette Marie
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Prep Time:  10 minutes - Cook Time:  18 minutes Servings:  6

The Instant Pot™ makes wild mushroom and spring pea risotto easy enough for even the busiest weekdays. It's a dish that's delicious, nutritious, comforting, and on the table in 30 minutes. What more could you ask for?

  • 4 Tablespoons butter
  • 4 Tablespoons olive oil
  • 270 g (9.5 oz) mixed mushrooms, such as shiitake, shimeji, and oyster, washed, trimmed and thinly sliced
  • sea salt, to taste
  • black pepper, to taste
  • 1 medium yellow onion, peeled and finely diced
  • 2 medium cloves garlic, pressed (or finely minced)
  • 1 1/2 cups arborio rice (or other risotto rice such as vialone or nano)
  • 3/4 c dry white wine (pinot grigio works well)
  • 950 ml (1 qt) vegetable stock (or chicken stock)
  • 30 g (1 oz) finely grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/4 cup flat leaf parsley, finely minced
  • 1/4 cup chives, finely minced

  1. Press [Sauté] on the Instant Pot™ until the word "More" is illuminated. When the display reads "Hot", add the butter and olive oil to the stainless steel liner. As soon as the foam subsides, add the mushrooms to the pot, along with a few grinds of sea salt and black pepper. Cook, stirring occasionally, until all the moisture has evaporated and the mushrooms are nicely caramelised, about 11 minutes.
  2. Add the onion and garlic to the Instant Pot™ and continue stirring until the onions are softened and fragrant, about 3 minutes more.
  3. Add the rice and cook, stirring continuously, until the rice is evenly coated in oil and toasted but not browned, about 3 more minutes.
  4. Add wine and cook, stirring continuously, until the alcohol has cooked off and the wine has practically disappeared, about 1 more minute. Press [Cancel] on the Instant Pot™
  5. Add the stock to the pot and stir to ensure that all rice grains and aromatics are submerged. Put the lid on the Instant Pot and close it. Set the vent handle to "Sealing". Then, press [Pressure Cook]. Next, press [Pressure Level] and ensure that "Low Pressure" is selected. Set the timer for 5 minutes.
  6. As soon as the 5 minutes cooking time is up, release the pressure manually in accordance with the manufacturer's instructions. Once the pressure is released, open the pot. Add the peas, and give the mixture a good stir. A creamy consistency should start to develop. Stir in the cheese and herbs.
  7. If the risotto is too fluid, cook for a few minutes longer, stirring, until it begins to thicken. Else, if it is too thick, stir in a bit of hot water. The risotto should flow slowly when you drag a path through it with a spoon. Taste, and adjust the seasoning with salt and freshly ground pepper, as needed. Serve immediately, passing additional cheese at the table.

I used a combination of shiitake and shimeji mushrooms. Depending on your mushrooms, and how thickly (or thinly) they are sliced, caramelising time will vary. So, watch the mushrooms, and move to the next step when you are happy with the level of browning.

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