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4.75 from 4 votes

Instant Pot Mushroom Risotto

Course Main Course
Cuisine American
Keyword Mushroom Risotto, mushrooms, parmesan cheese, peas
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 6
Calories 222kcal

Ingredients

  • 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

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: 222kcal