RECIPES,  Side Dishes

Instant Pot Risotto (Mushroom and Pea)

January 4, 2020 /

During these cold winter months, isn’t it pleasant to sit down with a nice warm, hearty bowl of risotto? The only problem is that it usually takes hours of backbreaking work to prepare the dish. You have to stand over the pot stirring away and you’re often too exhausted to eat your lovingly prepared dish by the time you’re done! Well, I have the answer to your prayers: a quick and easy risotto that tastes just as creamy and rich as its time-consuming counterpart! The trick is to cook it in the ubiquitous “Instant Pot” electric pressure cooker. No one will know that you weren’t slaving away all day preparing it. I adapted this recipe from one that a friend told me about from the blog by Chungah called “Damn Delicious.” You can click the link here to see her original recipe. I’ve adapted it slightly because I’m not too fond of spinach in risotto. But, please feel free to add it if you wish; there’s a note at the end of the recipe that tells you how. I also doubled the recipe (and increased the Instant Pot cooking time slightly) because, you know, more is more! Hope you enjoy it (and all the extra time that it affords you)!!

Please scroll down to the end of this post for the printable recipe.

Instant Pot Risotto (Mushroom and Pea)

This is a quick and easy recipe for a creamy and delicious risotto! You can add different vegetables if you prefer. Enjoy!
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Prep Time 15 minutes
Cook Time 20 minutes
Preheating Instantpot 15 minutes
Total Time 50 minutes
Servings 10 people

Equipment

  • "Instant Pot" electric pressure cooker

Ingredients
  

  • 8 tbsp unsalted butter divided
  • 5 cloves garlic, minced
  • 1 large onion, diced
  • 16 oz cremini mushrooms, thinly sliced
  • kosher salt and freshly ground black pepper, to taste
  • 4 cups chicken broth (You can substitute vegetable broth if you prefer)
  • 2 cups arborio rice
  • ½ tspn dried thyme
  • 2 cups frozen peas, thawed
  • ½ cup freshly grated Parmesan
  • (3 cups spinach, optional) See note, below

Instructions
 

  • Set a 6-qt Instant Pot to the high saute setting. Melt 4 tablespoons of the butter; add the garlic and onion and cook, stirring often, until onions have become translucent, about 4-5 minutes.
  • Add mushrooms and cook, stirring occasionally, until tender, about 4 minutes. Season with salt and pepper, to taste.
  • Stir in the chicken broth, rice and thyme. Select manual setting; adjust pressure to high and set time for 8 minutes. When finished cooking, quick-release the pressure according to the manufacturer's directions.
  • Stir in remaining 4 tablespoons of butter. Allow to melt for 2 minutes. Stir in frozen peas and parmesan until heated through, about 1-2 minutes
  • Serve immediately

Notes

If you wish to add spinach to this recipe, add 3 cups of washed baby spinach leaves after you have opened the Instant Pot,  at the same time as you add the remaining 4 tablespoons of butter.  Stir until slightly wilted and then add the peas and Parmesan.