Instant Pot Mushroom Risotto
Make Instant Pot Mushroom Risotto fast: creamy arborio rice with mushrooms, spinach, peas, and Parmesan.
Ingredients
- 4 tablespoons unsalted butter (divided)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 8 ounces cremini mushrooms (thinly sliced)
- Kosher salt and freshly ground black pepper (to taste)
- 2 cups chicken broth
- 1 cup arborio rice
- 1/4 teaspoon dried thyme
- 2 cups baby spinach
- 3/4 cup frozen peas (thawed)
- 1/4 cup freshly grated Parmesan
Instructions
Step 1: Sear the aromatics in the Instant Pot
Set a 6‑quart Instant Pot to the high sauté setting. Melt 2 tablespoons unsalted butter in the insert, add the minced garlic and the diced onion, and cook, stirring often, until the onions become translucent and fragrant, about 3–4 minutes. This step should produce glossy, softened onion ribbons and tiny golden edges on the garlic — bright aromatic steam and a faint butter sheen are the goal.
Step 2: Add and soften the mushrooms
Add the thinly sliced cremini mushrooms and continue cooking, stirring occasionally, until the mushrooms release their juices and become tender and slightly caramelized, about 3–4 minutes; season with kosher salt and freshly ground black pepper to taste. You should see moist, concentrated mushroom browning and a reduced glossy pan liquid binding the aromatics and mushrooms.
Step 3: Combine with rice and pressure cook
Stir in the chicken broth, arborio rice, and dried thyme, scraping up any browned bits so the rice sits evenly in the liquid. Seal the Instant Pot and select the manual/high pressure setting for 6 minutes; when the timer finishes, perform a quick release per the manufacturer’s directions. The result is plump, tender arborio grains suspended in a thickened, almost creamy starchy broth.
Step 4: Finish, fold in greens, peas and cheese, and serve
Immediately stir in the remaining 2 tablespoons unsalted butter and the baby spinach until the leaves wilt and the butter emulsifies into a silky gloss, about 2 minutes. Fold in the thawed peas and the freshly grated Parmesan until heated through and cohesive, 30 seconds to 1 minute. Serve the risotto right away, spooned into your serving bowl and garnished as desired.
Notes
- Use low-sodium broth so you can control the final seasoning.
- Grate Parmesan fresh for best melting and flavor.
- Add a splash of broth when reheating to restore creaminess.
- For vegetarian version, swap chicken broth for vegetable broth and consider rehydrated porcini for depth.
- Don’t overcook mushrooms; aim for tender and slightly caramelized.