InstaPot Mushroom Marsala Risotto

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AuthorChef
CategoryCuisine

Ingredients

 ¼ cup unsalted butter
 ¼ cup olive oil
 3 cups diced mixed mushrooms (oyster, button, cremini, etc.)
 1 chopped sweet onion
 2 tsp fresh thyme
 1 ½ cups Arborio rice
 1 qt chicken or vegetable stock
 ½ cup POD & BEAN® Mushroom Marsala sauce
 ½ cup Parmesan cheese, grated

Directions

1

Select the sauté function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add thyme; cook for 1 minute.

2

Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute. Pour in POD & BEAN® Mushroom Marsala sauce and stir.

3

Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

4

Release pressure and remove lid when pressure is released, about 5 minutes.

5

Stir risotto until creamy, about 1 minute. Season with salt and pepper. Stir in Parmesan cheese until melted and combined. Serve immediately.

Ingredients

 ¼ cup unsalted butter
 ¼ cup olive oil
 3 cups diced mixed mushrooms (oyster, button, cremini, etc.)
 1 chopped sweet onion
 2 tsp fresh thyme
 1 ½ cups Arborio rice
 1 qt chicken or vegetable stock
 ½ cup POD & BEAN® Mushroom Marsala sauce
 ½ cup Parmesan cheese, grated

Directions

1

Select the sauté function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add thyme; cook for 1 minute.

2

Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute. Pour in POD & BEAN® Mushroom Marsala sauce and stir.

3

Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

4

Release pressure and remove lid when pressure is released, about 5 minutes.

5

Stir risotto until creamy, about 1 minute. Season with salt and pepper. Stir in Parmesan cheese until melted and combined. Serve immediately.

InstaPot Mushroom Marsala Risotto

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