Mushroom Risotto

Prep time: 15 minutes – Active time: 20 minutes – Start to finish: 35 minutes


  • 4 TBL unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt & fresh ground black pepper, to taste
  • 2 cups chicken broth ← can substitute vegetable broth
  • 1 cup arborio rice
  • ¼ tsp dried thyme
  • 2 cups fresh baby spinach
  • ¾ cup frozen peas, thawed
  • ¼ cup freshly grated Parmesan

note: many comments on this recipe suggested swapping out ½ cup of the broth for ½ cup white wine. Some folks also said that they add more cheese.


    • On a 6-quart Instant Pot, select Normal/Medium Sauté
    • Add 2 TBL butter, the garlic and the onion, and cook stirring often until onion has 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 broth, rice and thyme
    • Select Pressure Cook or Manual; make sure the pressure level is set to HIGH.
    • Set the cooking time for 6 minutes
    • When pressure cooking is complete, quick-release the steam by moving the pressure value to Venting (mine has an auto release button)
    • Press Cancel, then carefully open the pot
    • Stir in the spinach and remaining 2 TBL 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
Recommended products
I purchased the Instant Pot Duo Plus from Amazon in early December 2020. With all the cooking I’m doing now, I was looking for ways to create yummy meals that didn’t require as much supervision so that I could chill more in the evenings.

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