Pressure Cooker Mushroom Risotto Recipe

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I absolutely LOVE my electric pressure cooker! I’ve had it for over a year and a half and it has saved me so much time.  You know, those nights you wander into the kitchen and realize how late it is and you haven’t even given a thought to what you’re making for supper!  I can make fresh green bean, potatoes and cottage ham in this puppy in 30 minutes!  The potatoes are tender and the green beans aren’t “squeaky” – you know, the kind you bite into them and they’re still rubbery so they squeak between your teeth!  I throw those 3 ingredients with a tiny bit of salt and a couple tablespoons of butter and yummy – quick and delicious supper in 1/3 the time.

One of my favorite options my pressure cooker offers would be the Brown option.  The Risotto recipe I have calls for you to saute’ the onions and garlic before starting – you can do it RIGHT IN THE POT!!  This is truly one dish cooking! Without delay, here is my favorite recipe!


Mushroom Risotto The picture doesn’t do it justice! It’s yummy!!!

Mushroom Risotto

  • 4 T Olive Oil
  • 4 T Butter, divided
  • 1 Medium Onion
  • 2 Garlic Cloves, minced
  • 8 oz. Portobello or White Mushrooms, sliced
  • 1-1/2 Cups Risotto Rice (Arborio Rice)
  • 4 Cups Chicken Broth
  • 1-1/2 Cups Parmesan Cheese, grated


  1.  In pressure cooker, heat olive oil and 2 T butter on the saute’ or brown mode
  2. Add onion and garlic and saute’ until translucent
  3. Add mushrooms and rice and stir until rice is coated with oil
  4. Add chicken broth
  5. Cover and cook for 12 minutes
  6. Release pressure and add remaining butter and cheese
  7. Enjoy!

I hope you enjoy this recipe as much as I do.  Happy Thanksgiving, experimenters!!



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