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Mushroom & Chicken Sausage Risotto

Ready in 30 minutes

Serves 5-6 people

Sourced from "The Instant Pot Electric Pressure Cooker Cookbook, Rockridge Press, 2016, Laurel Randolph, p. 100.


2 T. vegetable oil

1 package Pine View Farms' chicken farmer sausage, cut into 1/4 inch slices

3 T. butter

1 pound mushrooms (cremini, shiitake, oyster, or a mix), thinly sliced

1 medium yellow onion, chopped

3 garlic cloves, minced

3 thyme sprigs, leaves only, plus more for garnish

Kosher salt

Freshly ground black pepper

1 T. soy sauce

1/2 c. dry white wine or red wine

4 cups Pine View Farms chicken broth

2 cups Arborio or Calrose rice

1/4 cup finely grated Parmesan cheese, plus more for serving


  1. Select Saute on high heat on your pressure cooker. Add the oil.
  2. Once hot, add the sausage to brown it, for about 5 minutes. Remove the sausage.
  3. Reduce the heat to medium. Melt the butter, then add the mushrooms and onion. Cook, stirring, for 6 minutes until the onion is translucent and mushrooms are cooked. Add the garlic and cook for 1 minute more. Add the thyme and season with salt and pepper.
  4. Add the soy sauce and wine. Cook, scraping up any brown bits off the bottom of the pot, for about 3 minutes, or until the alcohol smell has gone.
  5. Add the broth and rice and 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 the Parmesan.
  8. Serve topped with Parmesan and a few thyme leaves.

Variation: make this dish vegetarian by simply leaving out the sausage and using vegetable broth.