Instant Pot Mushroom Risotto
- 4 tbsp unsalted butter
- 3 garlic cloves
- 1 onion diced
- 8 ounce mushrooms sliced
- kosher salt to taste
- black pepper to taste
- 2 cup chicken broth
- 1 cup rice
- 1/4 tsp dried thyme
- 2 cups baby spinach
- 3/4 cup frozen peas thawed
- 1/4 cup parmesan cheese grated
Turn on the instant pot and select sauté.
Add 2 tablespoons of butter, onion, garlic and sauté for 4 minutes.
Add mushrooms, salt, pepper and sauté for 4 minutes.
Add chicken broth, thyme and rice.
Lose the lid of the instant pot.
Set the instant pot to “Manual” at high pressure for 6 minutes, release the pressure quickly through steam vent.
Open the lid and stir in remaining butter and spinach.
Add peas and parmesan and cook for 2 minutes and serve.
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