Cooked - Instant Pot Mushroom Risotto - New Recipe

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Instant Pot Mushroom Risotto

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6.0

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

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.

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