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An Instant Pot or pressure cooker makes it faster to make this amazing recipe creamy mushroom risotto that it feels like cooking like a professional.

Preparation: 5 minutes
Cooking time: 20 minutes
Quantity: 6 servings
428 calories per serving
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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instant pot recipes, risotto mushroom pressure cookerIngredients

  • 8 ounces cremini mushrooms, thinly sliced
  • Kosher salt and black pepper to taste
  • 4 tablespoons unsalted butter, divided into two portions
  • 3 cloves garlic (minced)
  • 1 onion (diced)
  • 1/4 teaspoon dried up thyme
  • 3/4 cup frozen peas (preferably thawed)
  • 2 cups baby spinach
  • 1/4 cup freshly grated Parmesan
  • 1 cup rice
  • 2 cups chicken broth

Steps

  1. Foremost, set up the Instant Pot (preferably 6 – qt) for high sauté.
  2. Melt down 2 tablespoons of butter directly in the pot.
  3. Add garlic followed by chopped onion. Sauté until they are golden. It will take around 4 minutes.
  4. Add in mushrooms and keep stirring at intervals until tender for about 3-4 minutes in total. At this stage season with salt and pepper, according to taste.
  5. Pour the chicken broth and cook for a minute.
  6. Next, place the rice and thyme.
  1. For the following step change the instant pot settings to manual and pressure it to high with the total duration amounting to 6 minutes. Place the lid tightly.
  2. After the rice is ready and steamy, quickly release the pressure – remember to take necessary precautions and keep the manufacturer’s directions in mind.
  3. Whisk in the spinach leaves followed by the remaining 2 tablespoons of butter. Cook for about 2 minutes until the spinach has completely softened and mixed with the other ingredients.
  4. Stir in the peas and Parmesan and heat for about 1 minute.
  5. The fresh and steamed up risotto is now ready to serve.
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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instant pot mushroom and chicken soup, instant pot creamy soup

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