Step 1: Sauté the Aromatics and Mushrooms

To start, press the Sauté button on your Instant Pot. Once it’s hot, add the butter and let it melt. Then, toss in the diced onion and minced garlic, sautéing for 2-3 minutes until the onion becomes soft and translucent. You’ll love the way the kitchen starts to smell!

Next, add the sliced mushrooms to the pot and cook them down for another 5-7 minutes. Stir occasionally, allowing the mushrooms to release their moisture and become browned. The mushrooms will shrink and absorb all the flavors, contributing to the deep umami flavor of the dish.

Step 2: Add the Rice and Toast It

Once the mushrooms have cooked down, add the Arborio rice to the pot. Stir it well to coat the rice with the butter and juices from the mushrooms. Let the rice cook for 1-2 minutes, stirring frequently, to lightly toast the grains. This step enhances the rice’s flavor and helps it absorb the broth better later on.

Step 3: Deglaze the Pot with Wine

If you’re using white wine, pour it into the Instant Pot now. Scrape the bottom of the pot with a wooden spoon to deglaze, loosening any flavorful bits stuck to the bottom. Allow the wine to cook down for 1-2 minutes. If you prefer not to use wine, you can skip this step and go straight to adding the broth.

Step 4: Add the Broth

Pour in the vegetable broth, stirring gently to combine with the rice. Be sure to scrape up any remaining bits from the bottom of the pot to prevent a burn notice during cooking. Secure the Instant Pot lid and set the valve to sealing.

Select the Manual or Pressure Cook setting and cook on high pressure for 6 minutes. This is the sweet spot for perfect risotto—creamy and tender but still with a bit of bite.

Step 5: Release the Pressure

Once the cooking cycle is complete, carefully perform a quick release by switching the valve to venting. Be careful of the steam! Once the pressure has been released and the lid is safe to open, remove the lid and give the risotto a quick stir.

Step 6: Stir in the Cream and Cheese

Now comes the best part—adding the creamy elements! Stir in the heavy cream and Parmesan cheese, allowing the cheese to melt into the risotto and the cream to make it extra velvety. Taste and adjust the seasoning with salt and pepper as needed. You can also add a little more Parmesan for a cheesier taste.

Step 7: Garnish and Serve

Serve the risotto immediately in individual bowls or family-style in a large dish. Garnish with freshly chopped herbs like parsley or thyme for a burst of color and fresh flavor. A little more Parmesan never hurts either!