Pressure Cooker Mushroom Risotto

Ninja food processor (big bowl) worked well for chopping mushrooms, but do it in small batches, empty, then blend more.

4- 5 servings with chicken pieces

2 tablespoons (60ml) extra-virgin olive oil

2 tablespoons (50g) salted butter

1 lb mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced, stems reserved

Kosher salt

freshly ground black pepper

add in herbs, such as parsley, tarragon, and/or chives before and top with after cooking

1/2 yellow onion, finely chopped

2 medium cloves garlic, finely minced

Chicken pieces (added)

1 cup arborio rice

1 tsp (5 ml) soy sauce

1 tsp (5.3 g) Simple Truth Organic Tahini Ground Sesame Seed (was light miso paste)

1 tbsp (4.5 g) Frontier Nutritional Yeast Mini Flakes

1/2 cup white wine

15 g Better Than Bouillon, Vegetarian, No Chicken Base

2 cups water (was 2.5 which was too much)

1/8 cup coconut milk (heavy cream)

1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving

Heat olive oil and butter.
Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
Add chicken pieces, onion, garlic, and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes.
Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.)
Stir in soy sauce and miso paste until evenly incorporated.
Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
Pour stock into pot and scrape any grains of rice or pieces of onion from side of pressure cooker so that they are fully submerged.
High pressure for 5 minutes
Open pressure cooker and stir to combine rice and cooking liquid; a creamy consistency should begin to develop.
Stir in cream (if using), cheese, and herbs. If risotto is too soupy, cook for a few minutes longer, stirring, until it begins to thicken more. If it is too thick, stir in some hot water. It should flow slowly when you drag a trail through it with a spoon. Season to taste with salt and pepper.