Instant Pot Mushroom Risotto

• portions: Yield: 6 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

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

¼ teaspoon dried thyme

2 cups baby spinach

¾ cup frozen peas, thawed

¼ cup freshly grated Parmesan

Instructions

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.