Instant Pot Mushroom Risotto
I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly – amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
pescatarian
- 3 cloves garlic minced
- 2 cups chicken broth
- 2 cups baby spinach
- 1 onion diced
- 1/4 teaspoon dried thyme
- 1 cup arborio rice
- kosher salt and freshly ground black pepper to taste
- 1/4 cup freshly grated parmesan
- 4 tablespoons unsalted butter divided
- 8 ounces cremini mushrooms thinly sliced
- 3/4 cup frozen peas thawed
- Carbohydrate 36.1200095603544 g
- Cholesterol 329.953333335813 mg
- Fat 70.6710051305262 g
- Fiber 2.76509780132428 g
- Protein 82.5324326444704 g
- Saturated Fat 23.158733213176 g
- Serving Size 1 1 serving (544g)
- Sodium 367.647586305307 mg
- Sugar 33.3549117590301 g
- Trans Fat 5.96548810649139 g
- Calories 1130 calories
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.
