Mushroom Risotto Instant Pot


4 tablespoons unsalted butter, divided

3 cloves garlic, minced

1 onion, diced

8 ounces cremini or Bella mushrooms, thinly sliced

Kosher salt and freshly ground black pepper, to taste

2 cups chicken broth

1 cup arborio rice

1/2 teaspoon dried thyme

2 cups baby spinach, washed and drained

1/2 cup freshly grated Parmesan


  1. Set the Instant Pot to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  2. Add mushrooms and cook, stirring occasionally, until tender, about 10 minutes. The mushrooms will sweat and release liquid which will evaporate. Season with salt and pepper, to taste.
  3. Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 7 minutes.
  4. When finished cooking, quick-release pressure according to manufacturer’s directions.
  5. Stir in spinach, remaining 2 tablespoons butter, and Parmesan cheese until the spinach has wilted. Season with salt and pepper.
  6. Serve immediately with steak and a vegetable side such as roasted Brussels sprouts, green beans or sautéed kale.

I pair this with hangar steak and green beans for a rounded meal.

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