Name: Instant Pot mushroom risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 4 tbsp unsalted butter; 3 cloves garlic, minced; 1 onion, diced; 8 oz cremini mushrooms, thinly sliced; to taste salt; to taste black pepper; 2 cups chicken broth; 1 cup arborio rice; ¼ tsp dried thyme; 2 cups baby spinach; ¾ cup frozen peas, thawed; ¼ cup freshly grated Parmesan

Before you start

Get everything out

4tbsp unsalted butter
3cloves garlic, minced
1onion, diced
8oz cremini mushrooms, thinly sliced
salt, to taste
black pepper, to taste
2cups chicken broth
1cup arborio rice
1/4tsp dried thyme
2cups baby spinach
3/4cup frozen peas, thawed
1/4cup freshly grated Parmesan

Set the Instant Pot to Sauté (High) and melt half the butter (2 tbsp). Cook garlic (3 cloves) and onion (1 onion) for .

For this step

2tbsp unsalted butter
3cloves garlic
1onion

Add cremini mushrooms (8 oz) and cook for . Season with salt (to taste) and black pepper (to taste).

For this step

8oz cremini mushrooms
to tastesalt
to tasteblack pepper

Stir in chicken broth (2 cups), arborio rice (1 cup) and dried thyme (1/4 tsp).

For this step

2cups chicken broth
1cup arborio rice
1/4tsp dried thyme

Pressure cook on High for , then quick release.

Stir in baby spinach (2 cups) and the rest of the butter (2 tbsp) until wilted, about .

For this step

2cups baby spinach
2tbsp unsalted butter

Stir in frozen peas (3/4 cup) and freshly grated Parmesan (1/4 cup) until heated through. Serve immediately.

For this step

3/4cup frozen peas
1/4cup freshly grated Parmesan

Instant Pot mushroom risotto

Ingredients

Method