Instant Pot Mushroom Risotto

Name: Instant Pot Mushroom Risotto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Ingredients: 4 tablespoons unsalted butter; 3 cloves garlic; 1 onion; 8 ounces cremini mushrooms; Kosher salt and freshly ground black pepper; 2 cups chicken broth; 1 cup arborio rice; ¼ teaspoon dried thyme; 2 cups baby spinach; ¾ cup frozen peas; ¼ cup freshly grated parmesan

User Reviews

4.9

831 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 servings
Course
Side Dish, Main Course

Instant Pot Mushroom Risotto

Iris Warren

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Truly the EASIEST no-fuss risotto! Amazingly rich + creamy, loaded with mushrooms, spinach, peas and Parmesan!

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Ingredients

Servings

4 tablespoons unsalted butter divided
3 cloves garlic minced
1 onion diced
8 ounces cremini mushrooms thinly sliced
Kosher salt and freshly ground black pepper to taste
2 cups chicken broth
1 cup arborio rice
¼ teaspoon dried thyme
2 cups baby spinach
¾ cup frozen peas thawed
¼ cup freshly grated parmesan

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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.