Prep Time: 10 minutes
Cook Time: 20 minutes
2 cups Arborio rice
1 lb mushrooms (such as cremini or shiitake), sliced
1 onion, diced
2 cloves of garlic, minced
4 cups vegetable broth
1 cup white wine
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onion, minced garlic, and sliced mushrooms to the Instant Pot. Sauté for 4-5 minutes until the mushrooms are tender. Add the Arborio rice to the Instant Pot and stir, coating the rice with the oil and mushrooms for about a minute.
Pour in the white wine and cook for 2-3 minutes until most of the liquid has evaporated. Add the vegetable broth to the Instant Pot and stir everything together. Close the Instant Pot lid and set the pressure valve to the sealing position.
Select the “Manual” or “Pressure Cook” function and set the Cook Time to 6 minutes. Once the cooking cycle is complete, do a quick release to release the pressure.
Carefully open the Instant Pot lid and stir in the butter and grated Parmesan cheese until melted and well combined.
Season with salt and pepper to taste and sprinkle with fresh chopped parsley before serving.