Hungry but too tired to cook? Instant Pot Risotto is the Solution!
Nothing can be as quick as risotto which does not even need stirring at all.
Ease and simplicity are the essences of risotto, having each bite creamy and delicious as hell.
You would crave the dish loaded with tasty mushrooms, spinach, peas, and aesthetic Parmesan!
Can I use something else instead of Parmesan?
The Parmesan is the best cheese of Risotto, but if you want to experiment with other types here is what you can use:
Pecorino Romano – This has a very similar taste as Parmesan, but since it’s made from sheep’s milk instead of cow’s milk, it has got intense taste elements.
Mozzarella – This has a very cheesy nature. You can use complete cubes or shred them before putting them in the pan. In either case, it offers glorious cheese pulls.
Taleggio – It’s not necessarily liked by everyone, but only for people with unique taste buds. The strong cheesiness with intense taste would definitely be a new experience.
Fontina – Fontina is the cheese for those who do not like Taleggio. The way it melts gives the cheesy look to Risotto.
How to serve?
The cheese topping on the dish would do the job while serving.
Do I have to use garlic?
No, but the taste would be much better with 2-3 cloves of minced garlic.
Can I freeze risotto?
Yes! This Instant Pot mushroom risotto is great because you can freeze it.
Pack cold dish in freezer-friendly zip lock bags and freeze up to 3 months.
When freezing, do not include any dairy. When you have guests, just reheat it in a microwave, top with cheese and serve.
How to make Instant Mushroom Risotto
Gather your ingredients:
Select a 6-qt Instant Pot at a high saute setting. Melt 2 tablespoons butter. Add onion and garlic and cook for about 3-4 minutes until it becomes translucent.
Add mushrooms. Cook for additional 3-4 minutes.
Add salt and pepper as required for taste.
Stir in chicken broth, rice, and thyme. Select manual setting. Adjust the pressure to high. Set the time for 6 minutes.
Once the cooking cycle is done, add it in spinach and butter for 2 minutes. Stir in peas and Parmesan, until heated for about 30 seconds to 1 minute.
Serve and enjoy 🙂
- 4 tbsp butter divided and unsalted
- 3 cloves garlic minced
- 1 onion diced
- 8 ounces cremini mushrooms thinly sliced
- 2 cup chicken broth
- 1 cup arborio rice
- 1/4 tsp thyme dried
- 2 cup baby spinach
- 3/4 cup peas frozen
- 1/4 cup Parmesan freshly grated
- In Instant Pot, press saute and combine unsalted butter, quarter the parmesan, onion and garlic powder.
- Add mushrooms, seasoned with salt and pepper and saute for 2 minutes.
- Stir in chicken broth, rice and thyme.
- Lock lid into place and cook for 6 minutes on High Pressure.
- When cooking time ends, preform a quick pressure release.
- Open the lid and cover the chicken with the spinach and remaining parmesan.
- Serve warm with cooking sauce.