An Instant Pot or pressure cooker makes it faster to make this amazing recipe creamy mushroom risotto that it feels like cooking like a professional.

Preparation: 5 minutes

Cooking time: 20 minutes

Quantity: 6 servings

428 calories per serving

(1 votes, average: 5.00 out of 5)

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Ingredients

8 ounces cremini mushrooms, thinly sliced

Kosher salt and black pepper to taste

4 tablespoons unsalted butter, divided into two portions

3 cloves garlic (minced)

1 onion (diced)

1/4 teaspoon dried up thyme

3/4 cup frozen peas (preferably thawed)

2 cups baby spinach

1/4 cup freshly grated Parmesan

1 cup rice

2 cups chicken broth

Steps

Foremost, set up the Instant Pot (preferably 6 – qt) for high sauté. Melt down 2 tablespoons of butter directly in the pot. Add garlic followed by chopped onion. Sauté until they are golden. It will take around 4 minutes. Add in mushrooms and keep stirring at intervals until tender for about 3-4 minutes in total. At this stage season with salt and pepper, according to taste. Pour the chicken broth and cook for a minute. Next, place the rice and thyme.

For the following step change the instant pot settings to manual and pressure it to high with the total duration amounting to 6 minutes. Place the lid tightly. After the rice is ready and steamy, quickly release the pressure – remember to take necessary precautions and keep the manufacturer’s directions in mind. Whisk in the spinach leaves followed by the remaining 2 tablespoons of butter. Cook for about 2 minutes until the spinach has completely softened and mixed with the other ingredients. Stir in the peas and Parmesan and heat for about 1 minute. The fresh and steamed up risotto is now ready to serve.

(1 votes, average: 5.00 out of 5)

votes, average:out of 5)