Instant Pot Mushroom and Wheat Berry Risotto

No more arm workout! This Instant Pot mushroom and wheat berry risotto gets extra rich and creamy in the pressure cooker!

2 tablespoons extra-virgin olive oil
2 tablespoons butter
1/2 yellow onion, finely chopped
2 garlic cloves, peeled and minced
8 ounces cremini mushrooms, quartered
4 ounces shiitake mushrooms, sliced
1 1/2 cups wheat berries (I used Jovial einkorn wheat berries)
1 3/4 cup chicken or vegetable stock
3/4 cup white wine
1/2 teaspoon dried thyme
1/2 cup grated parmesan

View the full recipe at The Joy of Eating →