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Multi-Cooker Mushroom Risotto

Whip up restaurant-worthy risotto without the constant stirring by making it in your Instant Pot®.

Serves 4
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
491 calories per serving


> 2 oz (4 thin slices) pancetta
> 1 tbsp canola oil
> 1 cup diced onions
> 1 (8 oz) pkg baby bella mushrooms, quartered
> 1 tbsp butter
> 1 1/2 cups Arborio rice
> 1 tbsp minced garlic
> 1 (32 oz) carton Nature's Promise ® Organic Low-Sodium Chicken Broth
> 1/2 cup grated Parmesan cheese
> 1 tbsp chopped parsley


Cut the pancetta into strips. In a multi-cooker or electric pressure cooker, heat the oil and pancetta on the sauté function on medium. Cook 4 min., until pancetta is crisp, stirring often. Using a slotted spoon, transfer pancetta to a small bowl.
Still on sauté function, add the onions and mushrooms to the multi-cooker. Season with salt and pepper. Cook until onions are golden, 6–8 min., stirring occasionally.
Add the butter, rice, and garlic. Cook 2–3 min., until toasted, stirring constantly. Add the chicken broth, scraping up any browned bits with a wooden spoon.
Seal and set to low pressure. Cook 5 min. Press quick release button. Uncover and stir in the Parmesan and pancetta. Season with salt and pepper to taste. To serve, garnish with the parsley.

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