Prep time: 15 minutes – Active time: 20 minutes – Start to finish: 35 minutes
Ingredients
- 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.
Directions
- START
- 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
- FINISH
- 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. |
Other Instant Pot Recipes – Air Fryer Recipes – On the Grill – What’s for Dinner!