INGREDIENTS:
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3 tablespoons Butter Olive Oil
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3 cloves garlic, minced
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1 onion, diced
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8 ounces Cremini mushrooms, thinly sliced
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Kosher salt and freshly ground black pepper, to taste
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2 cups chicken broth
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1 cup Arborio rice
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1/4 teaspoon dried thyme
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2 cups baby spinach
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3/4 cup frozen peas, thawed
- 1/4 cup freshly grated Parmesan
- Mushroom & Sage Olive Oil for drizzling
DIRECTIONS:
Set a 6-qt Instant Pot® to the high sauté setting. Add Butter Olive Oil. 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. Drizzle with Mushroom & Sage Olive Oil.
Serve immediately.