Go Back

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Preheating Instantpot 15 minutes
Total Time 50 minutes
Servings: 10 people
Ingredients Equipment Method Notes

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

Equipment

  • "Instant Pot" electric pressure cooker

Method
 

  1. 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.
  2. Add mushrooms and cook, stirring occasionally, until tender, about 4 minutes. Season with salt and pepper, to taste.
  3. 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.
  4. 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
  5. 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.