Instant Pot Mushroom Risotto | 21 Day Fix Risotto

One of the most requested 21 Day Fix recipes for me has been this Instant Pot Mushroom Risotto! Creamy and delicious, it’s the perfect 21 Day Fix Risotto side dish. The Weight Watchers Freestyle points have also been calculated for this dish, see below.

It’s a pretty adaptable recipe, too, so you could swap the mushroom and asparagus with other veggies that you have on hand, as well. Sometimes it’s all about using what you have in your fridge.

Ingredients in Instant Pot Mushroom Risotto | 21 Day Fix Risotto

(makes 12 3/4C servings)

5 cups chicken stock
1 shallot diced
1 lb frozen chicken thighs (or breast if on the 21 Day Fix)
2 tbsp. olive oil
1/4 cup shredded parmesan cheese
1 1/2 cup short grain brown rice
1/2 tsp salt
1/2 tsp pepper
1 lb mushrooms (I used a gourmet blend, but baby bella works well)
1 cup asparagus spears

1) Heat the olive oil while the Instant Pot is on sauté mode. Add shallots, asparagus, and mushrooms. Sauté 2-3 minutes or until shallots are translucent.

2) Remove vegetables from the Instant Pot, add the frozen chicken thighs and sear the outside of the meat.

3) Add short grain brown rice, chicken stock, salt, and pepper. Lock the lid into place and turn venting valve to sealing. Cook on high pressure using the manual setting for 25 minutes. Let pressure release naturally.

4) Remove the chicken thighs to shred. Turn the Instant Pot to sauté and add chicken, vegetables, and parmesan cheese.

Mix until cheese is melted and risotto thickens, between 2-5 minutes.

Top with fresh parmesan cheese and enjoy!

Need some visuals? Here’s a video for you on how to prepare Instant Pot Mushroom Risotto:

21 Day Fix Risotto Container Counts: Makes 12 3/4C servings. Each serving = 1/2R, 1/6G, 1/2Y, and a negligible amount of blue (1/12 of a container).

If you’re looking for a delicious 21 Day Fix Instant Pot recipe to pair this side with, check out my Cilantro Lime Drumsticks! 

Weight Watchers Freestyle Points: As the recipe states with chicken thighs, this recipe is 5 Weight Watchers freestyle points per 3/4C serving.

Using boneless skinless chicken breast instead of the thighs makes this recipe 3.5 points per serving. Using boneless skinless chicken and long grain brown rice, this recipe is 2 points per serving!

Print Recipe

4.75 from 4 votes

Instant Pot Mushroom Risotto | 21 Day Fix Risotto

This Instant Pot mushroom risotto is creamy and delicious–the perfect pressure cooker vegetable side dish! 21 Day Fix Risotto | Weight Watchers Mushroom Risotto | Pressure Cooker Mushroom Risotto

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Side Dish

Cuisine: Italian

Keyword: Mushroom Risotto

Servings: 4 servings

Calories: 406kcal

Author: Becca

Ingredients

• 5 cups low sodium chicken stock
• 1 shallot diced
• 1 lb frozen chicken thighs
• 2 tbsp. olive oil
• 1/4 cup shredded parmesan cheese
• 1 1/2 cup short grain brown rice
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb mushrooms I used a gourmet blend, but baby bella works well
• 1 cup asparagus spears

Instructions

• 1) Heat the olive oil while the Instant Pot is on sauté mode. Add shallots, asparagus, and mushrooms. Sauté 2-3 minutes or until shallots are translucent.
• 2) Remove vegetables from the Instant Pot, add the frozen chicken thighs and sear the outside of the meat.
• 3) Add short grain brown rice, chicken stock, salt, and pepper. Lock the lid into place and turn venting valve to sealing. Cook on high pressure using the manual setting for 25 minutes. Let pressure release naturally.
• 4) Remove the chicken thighs to shred. Turn the Instant Pot to sauté and add chicken, vegetables, and parmesan cheese.
• Mix until cheese is melted and risotto thickens, between 2-5 minutes.
• Top with fresh parmesan cheese and enjoy!

Notes

21 Day Fix Container Counts: Makes 12 3/4C servings. Each serving = 1/2R, 1/6G, 1/2Y, and a negligible amount of blue (1/12 of a container). 

Weight Watchers Freestyle Points: As the recipe states with chicken thighs, this recipe is 5 Weight Watchers freestyle points per 3/4C serving. 

Using boneless skinless chicken breast instead of the thighs makes this recipe 3.5 points per serving. Using boneless skinless chicken and long grain brown rice, this recipe is 2 points per serving! 

Nutrition

Calories: 406kcal | Carbohydrates: 21g | Protein: 41.1g | Fat: 18.4g | Saturated Fat: 4.4g | Cholesterol: 105mg | Sodium: 1435mg | Potassium: 739mg | Fiber: 3g | Sugar: 3.8g | Calcium: 8% | Iron: 32%

*nutrition calculations are approximate

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