Instant Pot Mushroom Risotto

I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly – amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

Guys, this is a game-changer.

Because I love risotto just as much as the next person but ain’t nobody got time to stir, add broth, stir, add broth, etc. etc.

That’s why I’ll pay the $20+ at a restaurant to have them make it for me.

BUT. Now, you can make better-than-restaurant-quality risotto right in your Instant Pot.

And believe me when I say that this is unbelievably easy.

There’s no stirring, no babysitting, no fuss. None at all.

All you do is saute your mushrooms, add in your rice + liquid, and shut the lid.

I’m serious. That is it!

The consistency is PERFECT. It’s not a cheater risotto. No, this is real risotto, but with zero effort.

Once it’s done, stir in your spinach, peas and fresh Parmesan.

I made this for Valentine’s Day and it was life changing.

I think Ben fell in love with me all over again.

Instant Pot Mushroom Risotto Yield: 6 servings prep time: 15 minutes cook time: 20 minutes total time: 35 minutes I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly – amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan! instant pot Instant Pot Mushroom Risotto 15 minutes 20 minutes Chungah Rhee 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. Did you Make This Recipe? Tag @damn_delicious on Instagram and hashtag it #damndelicious.