30-60 min4 servingsarborio rice

Mushroom and Spinach Risotto

By Instant Pot Culinary Team

4 servings

30-60 min

Medium

Recipe Details

Course: Main Dishes

Difficulty: Medium

Prep Time: 25 min

Cook Time: 20 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Italian

Diet: Celiac, Gluten Free, Vegetarian

Yield: 4 servings

Ingredients

2 tablespoons olive oil
1/3 cup shallots
8 ounces cremini mushrooms
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
2 cloves garlic
2 cups vegetable broth
1 cup Arborio rice
1/4 teaspoon dried thyme
1 tablespoon butter
2 cups baby spinach
1/3 cup Parmesan cheese

The traditional cooking method for risotto involves standing at the stove and stirring almost constantly to achieve the signature creamy texture of the dish. The Instant Pot® eliminates that, turning out luscious risotto with the touch of a button.

INSTRUCTIONS

Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally.
Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.
Secure the lid on the pot. Close the pressure-release valve. Select Manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize.
Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.

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About the chef

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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