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5 from 1 vote

Instant Pot Creamy Mushroom Alfredo Risotto

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 631kcal


  • 2 ½ cup Arborio rice
  • 2 onions chopped
  • 2 tbsp garlic minced
  • 4 tbsp olive oil
  • 1 cup white wine
  • 1 tbsp pepper freshly ground
  • 5 cup hot vegetable stock
  • 3 tbsp lemon juice fresh
  • 1/2 cup walnuts walnuts,coarsely chopped
  • 5 oz. Bertolli Creamy Mushroom Alfredo sauce
  • Saffron mixture


  • Put olive oil, garlic and onions in the instant pot and Sauté for 3 minutes.
  • Stir the rice and wine in and cook until wine vanishes.
  • Add the saffron mixture and vegetable broth in the instant pot.
  • Close the lid and set the Close the lid and set the instant pot to “Manual” and cook for 6 minutes at high pressure.
  • Release the pressure naturally and if rice seems to be cooking, add more vegetable broth.
  • Season with lemon juice and pepper.
  • Stir mushroom alfredo sauce in and cook till risotto thickens.
  • Garnish with walnuts and serve immediately.


Calories: 631kcal