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Instant Pot Mushroom Risotto
Course
Main Course
Cuisine
American
Keyword
Mushroom Risotto, mushrooms, parmesan cheese, peas
Prep Time
10
minutes
minutes
Cook Time
16
minutes
minutes
Total Time
26
minutes
minutes
Servings
6
Calories
222
kcal
Author
Corrie
Ingredients
4
tablespoon
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
¼
teaspoon
dried thyme
2
cups
baby spinach
¾
cup
frozen peas
thawed
¼
cup
parmesan cheese
grated
Instructions
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.
Nutrition
Calories:
222
kcal