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Instant Pot Risotto with shiitake mushrooms and chimayo chile powder

Instant Pot Mushroom Risotto

Making Risotto in an Instant Pot is a breeze. The texture and creaminess is not at all sacrificed with the quick cook. And this Chimayo Chile Shiitake Mushroom Risotto is a very special blend of Southwestern flavors. A beautiful compliment the nutty flavor of the Arborio Rice.
Course Side Dish
Cuisine Southwestern Mexican
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4
Calories 303kcal


  • 1 tablespoons canola oil
  • 1 tablespoon butter
  • 2 small shallots minced
  • 4-6 large Shiitake Mushrooms cleaned and sliced
  • 3/4 cup arborio rice
  • 1 teaspoon pure chile powder such as Chimayó or ancho
  • 1 bay leaf
  • 1 1/2 cups chicken stock placed in a Pyrex measuring cup and heated in microwave
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 cup grated Parmesan cheese
  • Freshly ground pepper


  • Set the Instant Pot to Sautee. When hot, add oil and butter. Add mushrooms and cook for 2 minutes, add the shallots and cook, stirring constantly for 1 to 2 minutes. Add the rice, chile powder and bay leaf and stir until rice is nicely coated., stirring for 1 minute. Add the warmed chicken stock. 
  • Press the cancel button. Close the lid to the Instant Pot. Put the lid on, lock, and set the pressure release valve to 'sealed'. Press 'pressure cook on high, and set the timer for 6 minutes.
    When the timer beeps, release the pressure and open the pot. 
  • Stir in the cheese, cream, and a little more butter if you'd like. Season with salt and pepper and serve.


If you don't have Chimayo Chile powder, use Ancho Chile Powder


Calories: 303kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 262mg | Potassium: 217mg | Fiber: 2g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg