Mushroom and Spinach Risotto
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.
Servings Prep Time
4servings 25minutes
Cook Time
Servings Prep Time
4servings 25minutes
Cook Time
  • 2tablespoons olive oil
  • 1/3cup shallotschopped
  • 8ounces cremini mushroomssliced
  • 1/4teaspoon salt
  • 1/8teaspoon crushed red pepper
  • 2cloves garlicminced
  • 2cups vegetable brothor chicken if not vegetarian
  • 1cup Arborio rice
  • 1/4teaspoon dried thyme
  • 1tablespoon butter
  • 2cups baby spinach
  • 1/3cup Parmesan cheesefreshly grated
  1. 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.
  2. Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
  3. Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.
  4. 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.
  5. Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.