Instant Pot Mushroom Risotto with Peas replaces the fussy and time-consuming preparation with the easiest risotto that you can imagine. It uses the pressure cooker function of the Instant Pot to create a perfectly delicious and creamy risotto in a fraction of the time. Read on for step-by-step directions for making this delicious recipe.
What to Use to Make this Recipe
The Risotto with Mushrooms and Peas uses standard ingredients plus a few that are not so standard.
- The Rice: I used Arborio rice in this recipe. Arborio rice is a short grain rice with a high starch content. This high starch content helps produce the creamy texture of the risotto. This type of rice is typical in risotto recipes.
- The Liquids: For the liquids, I used dry Vermouth, low sodium chicken broth and heavy cream. Rather than Vermouth, you could use white wine.
- The Vegetables: I used shallots, garlic, mushrooms and green peas in this risotto recipe. Onions could be used in place of the shallots. The mushrooms and green peas are not so standard in risotto recipes.
- The Seasonings: The seasonings that I used in this recipe were pretty minimal and typical. They consisted of Kosher salt, freshly ground black pepper and dried thyme.
- The Rest of the Ingredients: For the final ingredients, I used unsalted butter and freshly grated Parmesan cheese. These are typical ingredients.
How to Make this Recipe
- As a first step, I set the Instant Pot on the sauté function and added the butter. Then I added the shallots and sautéed them for several minutes until they began to soften.
- Once the shallots had softened, I added the garlic and cooked it until it was fragrant. This only took about 30 seconds. Then, I added the mushrooms and cooked them for several minutes, stirring occasionally.
- Next, I added the rice. I cooked the rice for about a minute until it started to turn opaque.
- Once the rice was opaque, I added the Vermouth and continued cooking the ingredients until most of the Vermouth had evaporated. The Vermouth adds some flavor to the rice.
- Finally, I added the salt, pepper, thyme and chicken broth to the Instant Pot. Then, I secured the lid, making sure that the vent was closed. I programmed the Instant Pot on high pressure for six minutes.
That’s right – all it takes is 6 minutes on high pressure!
- After six minutes, I quick released the pressure on the Instant Pot and carefully removed the lid. I stirred the mixture for several minutes until it became creamy. Then I added the cream and Parmesan cheese.
I stirred the mixture until the Parmesan cheese had melted.
- For the final ingredient, I added the green peas. I like to add them frozen so that they don’t overcook. The heat from the risotto will thaw the peas and cook them slightly.
I stirred the mixture together until all of the ingredients were well combined, and the risotto was creamy and silky.
Before serving the risotto, I tasted it to see if any more salt or pepper was required. It was perfect for my taste!
The Instant Pot Mushroom Risotto with Peas was absolutely delicious! It was creamy and perfectly cooked. I served it with the Spatchcock Chicken Au Jus for a restaurant quality meal. I also like to pair this risotto with Chicken Schnitzel with Mustard Cream Sauce. Yum!
Frequently Asked Questions
The Vermouth, or white wine adds some flavor and a bit of acidity to the risotto. However, it can definitely be omitted. Since the Vermouth is basically evaporated, it is not necessary to add more liquid to replace the Vermouth.
A key to the creamy texture of risotto is the high starch content of the rice. Arborio rice is a short grain rice with a high starch content, making it ideal for risotto. While a long grain rice can be used, it won’t produce quite as creamy a risotto.
The starch content of the rice is important to the creaminess of the risotto. Therefore, I would not recommend that the rice be rinsed.
The green peas add a bit of color and flavor to the risotto. However, they can definitely be omitted.
You can either substitute spinach for the green peas or add it to this recipe. I would add about 2 cups of baby spinach.
If you’d like a vegetarian risotto, substitute vegetable broth for the chicken broth.
Instant Pot Mushroom Risotto with Peas
- 1 Tablespoon unsalted butter
- ¼ cup finely chopped shallots or onions
- 1 clove garlic, minced
- 6 ounces mushrooms, chopped and squeezed dry
- 1 cup Arborio rice
- ½ cup dry Vermouth or white wine
- 2 ¾ cups low sodium chicken broth (See Tip 1)
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon dried thyme
- ⅓ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ¾ cup frozen green peas
- 1 Tablespoon minced parsley or chives for garnish (optional)
- Select sauté function on Instant Pot. Add butter. When melted, add onions and cook, stirring occasionally for until onions begin to soften, 3 to 4 minutes. Add garlic; cook until fragrant, about 30 seconds. Add mushrooms; cook 3 to 4 minutes. Add rice; stir to coat. Cook until opaque, about, 1 minute.
- Stir in the Vermouth or wine; cook until most of the liquid has evaporated, 3 to 4 minutes.
- Add salt, pepper, thyme and chicken broth; stir to combine. Secure lid on Instant Pot and ensure that the vent is closed. Program on high pressure for 6 minutes.
- Quick release pressure and carefully remove the lid. The mixture will still be soupy.
- Select the sauté function. Stir risotto with a wooden spoon 2 to 3 minutes, or until creamy.
- Add cream and Parmesan cheese; stir until cheese has melted.
- Add green peas; stir to combine.
- Garnish with chopped chives or parsley.
- Yield: 4 to 6 servings.
Chula’s Expert Tips
- To make this vegetarian, substitute vegetable broth for the chicken broth.