Instant Pot Mushroom Risotto

Instant Pot Mushroom Risotto

from damndelicious.net

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)
  • 1/4 cup freshly grated Parmesan

Directions

  1. 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. 2

    Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.

  3. 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. 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. 5

    Serve immediately.