Instant pot sausage and mushroom risotto
This easy sausage risotto with mushrooms and parmesan cheese makes for a delicious one-dish dinner, cooked in under 30 minutes in the Instant pot.
Ingredients
 | 1.5 cups uncooked arborio rice – a type of Italian short-grain rice that is necessary to make risotto |
 | 200 g sausages chopped – any type of beef, pork, lamb, chicken or turkey sausages. |
 | 1 cup of frozen mushrooms, eg. white mushrooms or oyster mushrooms. (If you only have fresh mushrooms, add them at the end at the same time as the parmesan, instead of cooking with the rice.) |
 | 1/2 cup grated parmesan cheese |
 | (Optional) 1 chopped or sliced white onion is preferable. |
Spices, herbs and ingredients for flavor:
 | 1/2 teaspoon of garlic powder |
 | 2-3 sprigs of chopped fresh or dried parsley |
 | 6 cups of liquid Beef stock or cube of beef stock with water |
 | 2 tablespoons of butter |
 | (Optional) 1/2 cup of dry white wine |
 | Pinch of salt and pepper |
How to make this sausage and mushroom risotto
- Add all ingredients (except the parmesan cheese) to the Instant Pot.
- Set it to High Pressure for 5 minutes.
- Allow a natural pressure release once cooking is complete. Carefully open the lid and stir the risotto.
- Stir in the parmesan cheese. (If there is too much liquid, activate the Sauté function for a few minutes and stir until thickened.)
- Serve warm.
Sausages are one of those ingredients that can elevate any dish. From the mild breakfast sausage to tangy Italian sausages, and even the ordinary frankfurter, sausages always add a ton of juices and flavor.
And when it’s combined with the creamy goodness of an risotto, it’s a match made in heaven. Just pop everything into that practical little gadget known as the Instant pot and in less than 30 minutes, you have a one dish meal that the whole family will love.
And speaking of ingredients, let’s not forget about the cheese. Parmesan cheese is a must-have in any Italian-inspired recipe, and this sausage risotto is no exception. The nutty, salty flavor of the cheese pairs perfectly with the savory sausage and creamy rice.
I also like to add mushrooms, either wild or cultivated, to the recipe for a bit of veggies. My main tip for the mushrooms is to use frozen mushrooms when cooking in the Instant pot so that it doesn’t over cook.
If using fresh mushrooms, just chop it and stir them in at the end along with the parmesan. You can cook them lightly on the stove, if you wish, although the heat of the risotto should already cook them lightly.
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Instant pot sausage and mushroom risotto
Equipment
Ingredients
- 1.5 cups uncooked arborio rice
- 200 g sausages chopped
- 1/2 cup grated Parmesan cheese
- 1 cup of frozen chopped mushrooms *
- 2 tablespoons butter
- 6 cups of beef stock
- 1/2 teaspoon of garlic powder
- 2-3 sprigs of chopped parsley
- pinch of salt and pepper
- 1/2 cup of dry white wine (optional)
- 1 medium onion, sliced (optional)
Instructions
- Add all the ingredients to the instant pot, except for the parmesan cheese.
- Set the Instant pot to cook for on high for 5 minutes.
- Let it natural release when it finishes and beeps. Open the instant pot carefully and stir the risotto.
- Add in the parmesan cheese and stir in well. (If there is too much water, turn on the Sauté function for a few minutes and stir.)
- Serve while warm.
Notes
What to serve with it?
How to store it?
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.