Take your favorite omelet flavors and turn them into a fantastic risotto topped with a fried egg. Breakfast Risotto made in the Instant Pot makes it easy.
This cheesy mushroom and ham breakfast risotto offers all of the flavors you love in an omelet, without having to take the time to make them individually. All of the ingredients are infused into a creamy risotto, topped with a sunny-side-up fried egg.
While the risotto is coming to pressure and cooking, the fried eggs are made. By the time those are ready, the risotto is ready, too. Enjoy it for breakfast or have it as a breakfast for dinner kind of night!
What Kind Of Rice Is Used For Risotto?
Risotto is made with a specific starchy type of rice called arborio. Carnaroli and vialone nano rice can also be used, but arborio is most widely available in grocery stores and online.
The arborio grain is a little bit rounder and fatter than long grain rice grains, and releases lots of starch during the cooking process, making the risotto extra creamy without needing to add any cream. Substituting regular white rice will not produce the same results.
Risotto can be time-consuming when made on the stovetop, which is traditionally how its made. It requires constant stirring while adding ladles of stock to the rice as it continues to cook. This Instant Pot risotto recipe cooks much faster, and doesn’t require constant stirring like the stovetop version to release the starch.
How To Make Instant Pot Breakfast Risotto
The recipe has two parts to it, that happen at the same time. To begin, select the Sauté button on the Instant Pot to preheat. When “Hot” is displayed on the Instant Pot, add 2 tablespoons of the butter, and stir until melted. Add the onions, mushrooms, ham, and salt. Adding these will reduce the temperature of the inner pot, so let it sit for a minute to come back up to temperature. Cook, stirring occasionally, until mushrooms begin to brown, which will take about 3 minutes.
Add the arborio rice, and stir to incorporate. Stir this frequently for 2 minutes. Pour in the stock, and stir until it’s well incorporated. Place the lid on the pot, lock it in place, and set valve to Sealing. Select the Pressure Cook button and set the timer for 6 minutes.
Meanwhile, make your fried eggs to go on top. In a small non-stick sauté pan melt 2 tablespoons of butter over medium heat. Crack the eggs into the pan. Cook until egg whites are opaque but the yolks are still runny. Transfer the cooked eggs to a plate or sheet pan until ready to serve. If you don’t like the tops of your yolks to have any jiggly whites, you should try basting your eggs. It’s a much easier technique for setting those whites than doing over-easy eggs, for sure.
When the Instant Pot cook time is complete, immediately switch the valve to Venting to release pressure. Remove the lid and press the Cancel button. Remove inner pot to prevent the rice from overcooking. Place this on a heat-proof surface and keep a pot holder handy to hold the pot steady as you stir in the cheese.
Add the cheese and remaining butter, then stir vigorously until the butter and cheese are melted and the risotto is creamy. Divide the risotto evenly between four bowls, then top each with a fried egg, and garnish with green onion.
Podcast Episode On Making Breakfast Risotto
Listen to me explain briefly about how to make this dish, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print
Cheesy Ham and Mushroom Breakfast Risotto in the Instant Pot
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Entrée
- Method: Instant Pot
- Cuisine: American
DESCRIPTION
Take your favorite omelet flavors and turn them into a fantastic risotto topped with a fried egg. Breakfast Risotto made in the Instant Pot makes it easy.
Ingredients
- 6 Tbsp. salted butter, divided
- 1 medium onion, finely diced
- 16 oz. cremini mushrooms, sliced thin
- 1 (1/4-inch) slice ham, finely diced
- 1 and 1/2 tsp. salt
- 2 cups arborio rice
- 4 cups chicken or vegetable stock
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded Cheddar cheese
- 3/4 cup thinly sliced green onion
- 4 large eggs
Instructions
- Select the Sauté button on the Instant Pot to preheat. When “Hot” is displayed on the Instant Pot, add 2 tablespoons of the butter. Stir until melted.
- Add onions, mushrooms, ham, and salt. Cook, stirring occasionally until mushrooms begin to brown, about 3 minutes.
- Add rice, stir to incorporate. Cook, stirring frequently, for 2 minutes.
- Add stock, stir until well incorporated.
- Place lid on pot, lock in place. Set valve to Sealing. Select the Pressure Cook button and set timer for 6 minutes.
- When the pressure-cooking is nearly done, cook the eggs: In a large non-stick sauté pan melt 2 tablespoons of the butter over medium heat. Crack in the eggs. Cook until whites are opaque but yolks are still runny. Transfer cooked eggs to a plate or sheet pan to stop them from overcooking.
- After pressure-cook time is complete, immediately switch valve to Venting to release pressure. Remove lid. Press the Cancel button. Remove inner pot to prevent rice from overcooking and place on heat-proof surface.
- Add cheese and remaining 2 tablespoons of the butter. Stir vigorously until butter and cheese are melted and mixture is creamy.
- Divide risotto evenly between four bowls. Top each with a fried egg and garnish with green onion.
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Notes
Total cook time may vary depending on how long your Instant Pot model takes to preheat for sauteing and build pressure for pressure cooking.
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