This pressure-cooked Instant Pot mushroom risotto is rich and flavorful with crispy bacon, sweet corn, and asiago cheese.
My Instant Pot adventures continue. First it was chili-lime salmon and then artichokes in the pressure cooker, and now it’s risotto. That is, a creamy mushroom risotto with sliced portobellos, garlic, corn, and butter all simmered together with rich vegetable broth in the pressure cooker. Toppings include crispy crumbly bacon along with microplaned asiago cheese. I can never get enough of asiago cheese, and it always goes hand in hand with my risotto dishes.
I have never made risotto this fast before. It took about 5 minutes on the Instant Pot’s sauté setting followed by 5 minutes on the pressure cooker setting — a total of just 10 minutes. It’s definitely an easy and hassle-free risotto with only a single pot to clean. Since pressure cooking does not allow any water or steam to escape during the cooking process, you’ll need less water compared to conventional pan risottos. Typically when I make my pesto risotto or butternut squash risotto in a pan, I use a 1:3 volume ratio of risotto rice to vegetable broth. For pressure cooking, I use a 1:2 ratio to account for the fact that the liquid does not escape.
Compared to my conventional pan risottos, the pressure cooked risotto rice has less of the melt-in-your-mouth quality. Depending on your personal preference, you may prefer one texture over the other. Another difference is the time required: pan risottos take more than three times longer to make.
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