Instant Pot Mushroom Risotto

Ingredients

• ¼ cup unsalted butter
• ¼ cup olive oil
• 3 cups diced mushrooms
• 1 cup chopped onion
• 1 sprig rosemary
• 1 ½ cups Arborio rice
• ¾ cup white wine
• 1 quart chicken or vegetable stock
• Salt and ground black pepper to taste
• ½ cup grated Parmesan cheese

Instructions

1. Step 1: Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms and cook, stirring occasionally, until softened, about 3 minutes. Stir in onion and cook for 2 minutes. Add rosemary sprig and cook for 1 minute.
2. Step 2: Stir rice into the pot until each grain is coated with the butter and olive oil mixture, about 2 minutes. Pour in the wine and simmer for 3 minutes.
3. Step 3: Pour in the stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
4. Step 4: Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to the manufacturer’s instructions and set the timer for 6 minutes. Allow time for pressure to build.
5. Step 5: Tap the venting knob a few times with a wooden spoon or spatula. Stand back and turn the knob to venting. Remove the lid once the pressure is released, about 5 minutes.
6. Step 6: Stir risotto until creamy, about 1 minute. Discard the rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
7. Step 7: Serve hot and enjoy!