Your Instant Pot is the key to making perfectly creamy, rich and delicious vegetarian (or vegan!) mushroom risotto at home - no constant stirring needed! This foolproof pressure cooker risotto is effortless but tastes so impressive.
Set your electric pressure cooker on Sauté. Add the butter and oil. Once hot, stir in the diced onion and garlic. Sauté for 2-3 minutes, then stir in the sliced mushrooms, rosemary, and thyme. Sauté for 5-8 minutes, until the mushrooms are soft.
Mix in the Dijon mustard, rice, and mushroom broth. Add 1 teaspoon of salt and ½ teaspoon of ground black pepper.
Lock the lid into place and set the Instant Pot on Pressure Cook High for 6 minutes.
Once the timer goes off perform a Quick Release. When the steam valve drops it is safe to open the lid.
Stir in the Parmesan cheese and serve warm.
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Notes
For Vegan Mushroom Risotto use plant-based butter and nutritional yeast instead of parmesan.Store cooled leftovers in an airtight container and keep in the refrigerator for up to 4 days.