Instant Pot Turkey Mushroom Risotto
Indulge in the creamy goodness of Instant Pot Turkey Mushroom Risotto, a dish that combines rich flavors and comforting textures in just minutes. This risotto uses turkey for a savory twist, complemented by earthy mushrooms and finished with Parmesan cheese. Perfect for busy weeknights or special gatherings, this recipe is easy to follow, making it suitable for cooks of all levels. With the Instant Pot, you’ll enjoy a hassle-free cooking experience that results in a deliciously satisfying meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 6 ounces turkey (chopped)
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1/4 cup sweet onion (diced)
- 5 ounces mushrooms (sliced)
- 3/4 cup Arborio rice
- 1 teaspoon pure chile powder
- 1 1/2 cups chicken stock (heated)
- 1 tablespoon heavy cream
- 1/4 cup grated Parmesan cheese
Instructions
- Cook the turkey in a fry pan until crispy; drain and set aside.
- Set the Instant Pot to sauté mode. Heat canola oil and butter, then add mushrooms and cook for about 2 minutes.
- Stir in diced onions and sauté until translucent.
- Add Arborio rice and chile powder; stir for about a minute before pouring in warmed chicken stock.
- Cancel sauté mode, secure the lid, and pressure cook on high for 6 minutes. Release pressure carefully once done.
- Stir in cheese, cream, turkey, and additional butter if desired before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg