4.9 from 831 votes
Instant Pot Mushroom Risotto
The Instant Pot Mushroom Risotto features cremini mushrooms sautéed with garlic and onion, combined with arborio rice cooked under pressure for a creamy texture. Spinach, peas, and Parmesan cheese finish the dish, adding color and richness. This method simplifies traditional risotto, delivering tender grains with a smooth consistency in less time, suitable for a comforting side or vegetarian main.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
6
servings
Course:
Side Dish, Main Course
Ingredients
- 4 tablespoons butter divided, unsalted
- 3 cloves garlic minced
- 1 onion diced
- 8 ounces cremini mushrooms thinly sliced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups chicken broth
- 1 cup arborio rice
- ¼ teaspoon thyme dried
- 2 cups baby spinach
- ¾ cup peas thawed, frozen
- ¼ cup Parmesan Cheese freshly grated
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
- Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
- Serve immediately.
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