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Instant Pot Mushroom & Chicken Sausage Risotto

Ready in 30 minutes

Serves 4 people

Recipe from "The Instant Pot Electric Pressure Cooker Cookbook" by Laurel Randolph, Rockridge Press, 2016. Page 100.


1 pack Pine View Farms Chicken Farmer Sausage

3 tbsp. butter

1 lb. mushrooms, thinly sliced 

1 medium yellow onion, chopped

3 garlic cloves minced

3 thyme sprigs, leaves only plus more for garnish


Freshly ground black pepper

1 T soy sauce

1/2 c. dry white or red wine

4 cups Pine View Farms Chicken Bone Broth 

2 cups Arborio rice

1/4 cup finely grated Parmesan cheese


  1. Select saute on high heat. Add oil to pot.
  2. Brown the sausage for about 5 minutes and remove from pot.
  3. Reduce heat to medium, melt butter, add mushrooms and onions. Cook, stirring for 6 minutes until onions are translucent and mushrooms cooked. Add garlic and cook for 1 minute more. Add thyme and season with salt and pepper.
  4. Add the soy sauce and wine. Cook, scraping up brown bits from bottom of the pot, for about 3 minutes, or until alcohol smell has gone.
  5. Add the broth and rice. Stir. Secure the lid.
  6. Select Manual and cook at high pressure for 6 minutes.
  7. Once cooking is complete, use a quick release. Stir. If the risotto is too soupy, select "Saute" and cook uncovered for a few minutes. Add Parmesan.
  8. Serve topped with Parmesan and Thyme.