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Instant Pot Mushroom Bacon Risotto

The Instant Pot makes perfect Risotto (without all the mixing)! If you love mushrooms and risotto – this recipe is for you!

Course Main Course, Side Dish
Cuisine American, Comfort food, Risotto
Keyword Instant Pot Risotto, Risotto, Risotto Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Jennie

Ingredients

  • 1 T olive oil
  • 1 red onion chopped
  • 4-5 pieces of bacon chopped*
  • 1 T fresh rosemary chopped
  • 1 large shallot chopped
  • 8 oz baby portobello mushrooms chopped
  • 8 oz white mushrooms chopped
  • ¼ teas black pepper
  • ¼ teas salt
  • 5 cloves of garlic chopped
  • 2/3 cup dry white wine
  • 2 cups Arborio rice
  • 4 cups vegetable or chicken broth
  • ¼ teas black pepper
  • ¼ teas salt
  • 1 cup asiago cheese shredded (plus a little extra for topping if desired)

Toppings

  • 2 T scallions
  • Drizzle of Truffle oil (optional)*
  • Asiago cheese shredded
  • Bacon crumbles

Instructions

  1. Set Instant Pot to sauté, and sauté onions, bacon and rosemary with olive oil for 5 minutes add more olive oil if you need to).

  2. Add mushrooms, shallots, salt and pepper and sauté for another 5 minutes.

  3. Add garlic, and sauté for 1-2 more minutes.

  4. Add wine and cook for 3 more minutes.

  5. Add rice and stir to combine.

  6. Turn off Instant Pot.

  7. Add broth, stir to combine.

  8. Place lid on and set vent to seal.

  9. Set Instant Pot to manual for 7 minutes (will take about 15 minutes to come to pressure).

  10. When complete, quick release.

  11. Remove lid and add cheese, salt, black pepper, and combine well.

  12. Serve risotto in bowls – top with (if desired) or just serve by itself.

Recipe Notes

You can leave out the bacon if you want to keep this meatless / vegetarian.

This risotto is delicious without the toppings, but if you like to have fun with toppings, go for it! The truffle oil really makes all the flavors pop!