This Instant Pot Mushroom Risotto is a restaurant-quality dish that is done in no time! Risotto is a dish I have all the time now that the cook time is reduced so drastically with the pressure cooker. Done in about 20-minutes you can add your favorite protein to make it a meal!
Preheat the Instant Pot to saute. Add the olive oil, and onion. Saute until softened then add the garlic. Saute until fragrant or about 30 seconds.
Mushrooms can be sauteed in the pot or seperately. They can also just be added to the pot with the below ingredients.
Add the chicken broth and deglaze the pan. Add the arborio rice, mushrooms, ground thyme, parsley, salt, and pepper. Stir everything together.
Cook on high pressure for 6-minutes and follow with a quick release.
Once the pressure is released, remove the lid, and stir the risotto.
Turn the Instant Pot to saute then add the butter, heavy whipping cream, and Parmesan cheese. Stir until everything is melted and combined.
Serve immediately or store in an airtight container for up to one week. Can be frozen for up to three months but will not be the same quality as fresh.