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Instant Pot Mushroom Risotto with Bacon and Corn

Updated Aug 28, 2023Published Mar 31, 2017 By Julia 1 CommentThis post may contain affiliate links.

Summary:
This Instant Pot mushroom risotto is creamy and flavorful with sliced portobellos, garlic, sweet corn, and butter all simmered together with rich vegetable broth in the pressure cooker. Toppings include crispy crumbly bacon along with microplaned asiago cheese.
Instant pot mushroom risotto with bacon and corn

Instant Pot Mushroom Risotto

5 from 1 vote
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Prep: 10 minutes mins
Cook: 10 minutes mins
Yield: 3 servings

INGREDIENTS

  • 1 cup risotto rice or arborio rice
  • 6 ounces portobello mushrooms sliced
  • 1 cup frozen/fresh corn
  • 2 cups vegetable broth
  • 5 cloves garlic sliced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Toppings:

  • 7 slices bacon cooked and crumbled
  • asiago cheese finely grated, to taste

INSTRUCTIONS

  • Add olive oil, mushrooms, garlic, salt, and pepper to the pressure cooker. Cook on the sauté setting at medium heat until the mushrooms have released their juices, about 3 minutes, stirring occasionally.
  • Add rice to the pot, cooking about 1 minute, stirring constantly. Add vegetable broth and corn. Stir to mix. Turn off the sauté setting.
  • Cover and lock the lid on the pressure cooker. Select the manual pressure cooking setting and adjust the cooking time to 5 minutes at high pressure.
  • When the pressure cooker is finished, use the quick release handle to release steam pressure and to stop the cooking.
  • Add butter to the pot, stirring it in until it has completely melted. The excess liquid will be absorbed by the rice as it cools.
  • Serve in bowls, topping with crumbled bacon and finely grated asiago cheese.

NUTRITION

702 kcal/serving

PHOTOS

Instant pot mushroom risotto with bacon and corn
Instant pot mushroom risotto with bacon and corn

NOTES & TIPS


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 pan risottos, 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.

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Filed Under: Mains: Vegetable Tagged With: asiago, corn, instant pot, mushrooms, rice, risotto

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth, and lives in Boston, Massachusetts. Since 2015, she has been sharing simple recipes for tasty dishes in a user-friendly format. She typically prefers savory foods over sweet, hence the name of the site. Contact her at julia@savorytooth.null.com.

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Tammy

This was so delicious!

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7 years ago

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