Instant Pot Mushroom Risotto


InstaPot, Side Dishes


4 tablespoons unsalted butter, divided

2-3 cloves garlic, minced

1 small 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


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.


CHANGES: leave out the spinach, do a little less than 1/2 cup of peas, and do 1 cup of parmesan, maybe 7 minutes on the rice. Cut down on the garlic.
Leif and I both loved it.

Also can make this into a seafood risotto by leaving out mushrooms and adding cooked lobster with the peas. Used half seafood stock. Added salt to the risotto


Calories 222.0 Calories from Fat 81
Saturated Fat 6.0g 30%
Trans Fat 0g
Cholesterol 25.0mg 8%
Sodium 517.0mg 22%
Total Carbohydrate 28.0g 9%
Dietary Fiber 1.0g 4%
Sugars 1.0g
Protein 4.0g