Instant Pot Mushroom Risotto

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

2 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 vegetable 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.