Mushroom risotto is a classic Italian dish known for its creamy texture and rich, earthy flavor. This Instant Pot version offers a convenient and efficient way to make this comforting dish without sacrificing any of its deliciousness. With simple ingredients and straightforward instructions, you can enjoy a restaurant-quality meal right in the comfort of your own home.
To start, gather and prepare all the ingredients, including mushrooms, arborio rice, onion, garlic, broth, Italian herbs, peas, spinach, and oil. Slicing the mushrooms, dicing the onion, and mincing the garlic ensures they cook evenly and infuse the risotto with maximum flavor.
Using the Instant Pot’s sauté function, heat the oil and sauté the onions and garlic until fragrant and translucent. Then, add the sliced mushrooms and continue to sauté until they release their moisture and become tender, adding a depth of flavor to the dish.
Next, add the arborio rice and toast it for a minute, allowing the grains to absorb the flavors of the onions, garlic, and mushrooms. Then, pour in the broth, which will be absorbed by the rice as it cooks, creating the creamy consistency that is characteristic of risotto.
Once everything is added to the Instant Pot, cover the lid, seal the vent, and pressure cook on high for 6 minutes. This short cooking time ensures that the rice is perfectly cooked and retains its al dente texture.
After the cooking cycle is complete, release the pressure and carefully open the lid. Toss in the spinach and peas, stirring them into the risotto until they are wilted and heated through. This adds a pop of color and freshness to the dish, as well as an extra boost of nutrients.
To finish, garnish the risotto with fresh parsley for a burst of herbal brightness. Serve the mushroom risotto in bowls, allowing everyone to dig in and enjoy this comforting and satisfying meal. With its creamy texture, savory flavors, and hearty ingredients, this Instant Pot mushroom risotto is sure to become a favorite in your recipe rotation.
Ingredients
1 cup mushrooms, sliced
1 cup arborio rice
1/4 cup onion, diced
2.5 cups broth
1 tablespoon garlic minced
1 tablespoon Italian herbs
1/4 cup peas
1 cup spinach
1 tablespoon oil
Instructions
First gather and prepare the ingredients. Dice the onions, mince the garlic, slice the mushrooms if not already sliced, chop the parsley, thaw the peas, wash the rice and spinach thoroughly.
Press the Saute button on the Instant Pot and pour the oil into the pot.
Once the oil is hot, throw in the onions and garlic and saute for a couple minutes.
Now add in the mushrooms and saute until the mushroom leave the moisture. This typically takes 2-3 minutes.
Add in the rice, toast it for a minute, followed by the broth. My broth already had salt in it so I didn’t add any more salt. Or else adjust the salt to your taste.
Cover the lid, seal the vent and pressure on high for 6 minutes. Press the manual or pressure button and set the time to 6 minutes.
Once the timer beeps, release the pressure by changing the vent to venting mode.
Once all the pressure is release open the lid toss in the spinach and peas and stir for a couple minutes.
Garnish with fresh parsley and serve in bowls
