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4.9 from 831 votes

Instant Pot Mushroom Risotto

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
  3. 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.
  4. 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.
  5. Serve immediately.