Instant Pot Mushroom Risotto by
Ingredients
4 Tbsp unsalted butter, divided 2 tbsp / 2 tbsp
3 cloves garlic, minced
1 white onion, diced
8 mushrooms, sliced
kosher salt
black pepper
2 C chicken broth
1 C arborio rice
1/4 tsp dried thyme
2 C baby spinach
1/4 C grated parmesan
Instructions
1. Set Instant Pot to high saute setting.
2. Melt 2 tbsp butter, saute garlic and onion, stirring until onion becomes slightly translucent (3-5 minutes).
3. Add mushrooms, stirring until tender (3-5 minutes). Season veggies to taste with salt and pepper (1 large pinch salt, 1 small pinch pepper).
4. Add chicken broth, thyme, stir until all combined.
5. Add Instant Pot lid, pressure cook on high pressure for 6 minutes.
6. Quick release the Instant Pot when the timer goes off.
7. Stir in spinach and remaining butter until spinach has wilted.
8. Stir in parmesan. Serve.
2. Melt 2 tbsp butter, saute garlic and onion, stirring until onion becomes slightly translucent (3-5 minutes).
3. Add mushrooms, stirring until tender (3-5 minutes). Season veggies to taste with salt and pepper (1 large pinch salt, 1 small pinch pepper).
4. Add chicken broth, thyme, stir until all combined.
5. Add Instant Pot lid, pressure cook on high pressure for 6 minutes.
6. Quick release the Instant Pot when the timer goes off.
7. Stir in spinach and remaining butter until spinach has wilted.
8. Stir in parmesan. Serve.