Instant Pot Balsamic Mushroom Risotto
2 + 1 T. olive oil divided
2 + 1 T. butter divided
8 oz crimini or baby bella mushrooms sliced
8 oz wild mushrooms (shitake, oyster, etc.), sliced
1 1/2 T. balsamic vinegar
2 shallots finely diced
1 1/2 cups Arborio rice
1 tsp. celery seed
1/2 cup white wine
3 cups chicken broth warmed, or vegetable
2/3 cup grated parmesan
Salt and pepper to taste
1/4 cup chopped italian parsley optional
Add 2 T. olive oil and 2 T. butter to the Instant Pot. Using the display panel select the SAUTE function and adjust to MORE or HIGH. When oil gets hot and butter is melted, add sliced mushrooms. Cook, stirring occasionally, for 7 minutes, then drain off any excess liquid. Add soy sauce and cook and stir an additional 7 minutes. Add 1 T. olive oil and 1 T. butter to the pot and stir to melt. Add shallots, rice and celery seed to the pot and cook and stir 3 minutes. Add wine and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot. Add warmed broth and stir. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 6 minutes.
When the time is up, quick-release the remaining pressure. Stir risotto until desired consistency is reached (about 2-3 minutes) returning to SAUTE mode as needed. Stir in parmesan cheese until melted. Adjust seasonings as needed. Serve immediately garnished with chopped Italian parsley.