Instant Pot Mushroom Risotto

Instant Pot

Ingredients

4 tablespoons unsalted butter, divided

3 cloves garlic, minced

1 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

Directions

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.

Nutrition

Calories 222.0 Calories from Fat 81
Saturated Fat 6.0g 30%
Trans Fat 0g
Cholesterol 25.0mg 8%
Sodium 517.0mg