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INSTANT POT MUSHROOM RISOTTO





INGREDIENTS:

  • 3 tablespoons Butter Olive Oil

  • 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.


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