Instant Pot Mushroom Risotto
A really easy, really yummy risotto recipe — no hours of stirring! From DamnDelicious: https://damndelicious.net/2018/03/21/instant-pot-mushroom-risotto/
Servings: 6
Equipment
- 1 Instant Pot Probably would work with a regular pressure cooker
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
- 1/4 teaspoon dried thyme
- 2 cups baby spinach
- 3/4 cup frozen peas thawed
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.