Instant Pot Mushroom Risotto
Cook mushrooms in olive oil on the “sauté” setting.
1
Add onion and garlic and cook until softened.
2
Add the risotto rice and sauté for 2 minutes, stirring constantly.
3
Deglaze the pan with white wine and soy sauce. Then, stir in the broth.
4
Seal the lid and pressure cook for 5 minutes on LOW pressure. Then release pressure manually.
5
Cook on “sauté” for 2 more minutes while stirring.
6
Add Parmesan and butter, let sit with the lid loosely on for 2 minutes.
7
Stir in chopped parsley.
8
Serve immediately to make sure the risotto is at its creamiest 😍
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