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Mushroom + Spinach Risotto in the Instant Pot from potsandplanes.com
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5 from 1 vote

Instant Pot Mushroom + Spinach Risotto

Course: dinner, lunch
Cuisine: Italian, vegetarian
Keyword: dinner, italian, lunch, mushroom, rice, risotto, spinach, vegetarian
Servings: 4
Author: Mary

Ingredients

  • 2 tbsp olive oil
  • 1 medium onion chopped
  • 1 8 oz pkg cremini mushrooms
  • 1/8 tsp each salt + pepper
  • 2 cloves garlic minced
  • splash of white wine
  • 2 cups mushroom broth (can also use chicken broth or vegetable)
  • 1 cup Arborio rice
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried parsley
  • 3 tbsp unsalted butter
  • 1/3 cup grated Parmesan cheese
  • large handful of fresh spinach leaves
  • drizzle of olive oil for garnish
  • more Parmesan for garnish

Instructions

  • Press SAUTE mode on Instant Po and add olive oil.
    When screen reads HOT, add onion and cook for a couple of minutes, until lightly browned and softened.
  • Add mushrooms, salt and pepper and cook a few minutes, stirring often, then add garlic and cook 1 minute more.
    Add splash of wine and cook 2 more minutes
  • Press CANCEL.
    Add broth, rice, thyme, basil, parsley and give it all a good stir.
  • Lock on lid and turn pressure valve to SEALING.
    Choose PRESSURE COOK function and adjust timer to 7 minutes.
  • When timer beeps done press CANCEL, and do a quick pressure release by carefully turning pressure valve on lid to VENTING.
    When all pressure has released open lid, add butter and Parmesan and give the risotto a really good stir.
  • Lock on lid again and allow to rest for 5 minutes.
    Open lid, gently stir in spinach, stir and let rest with lid on for 5 more minutes or until ready to serve.
    When ready to serve, give it all a good stir and serve it hot, topped with more parmesan cheese and a drizzle of olive oil.