Instant Pot Turkey Mushroom Risotto
Instant Pot Turkey Mushroom Risotto is a delightful and creamy dish that brings together the rich flavors of turkey bacon and earthy mushrooms, all enveloped in perfectly cooked Arborio rice. This one-pot meal not only saves you time but also offers a comforting experience ideal for family dinners or entertaining guests. With just 21 minutes in your Instant Pot, you can create a savory, nutritious dish that pairs wonderfully with fresh herbs and salads. Whether you’re looking for a hearty main course or a side dish, this risotto is both versatile and satisfying.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Total Time: 31 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 6 ounces turkey (chopped and cooked to crispy stage)
- 1 tablespoon canola oil
- 1 tablespoon butter
- 1/4 cup sweet onion (diced)
- 5-ounce package 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
- Freshly ground pepper
Instructions
- Cook the chopped turkey in a fry pan until crispy. Drain and set aside.
- In the Instant Pot, set to sauté mode. Add canola oil and butter. Once melted, add mushrooms and cook for about 2 minutes before adding diced onions until translucent.
- Stir in Arborio rice and chile powder for one minute. Pour in warmed chicken stock.
- Cancel sauté mode, secure the lid, and pressure cook on high for 6 minutes. Release pressure carefully afterward.
- Open the lid, stir in Parmesan cheese, heavy cream, turkey pieces, and additional butter if desired.
Nutrition
- Serving Size: 1 cup (210g)
- Calories: 365
- Sugar: 2g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 45mg