Instant Pot Mushroom Risotto with Peas
Instant Pot Mushroom Risotto 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 Instant Pot Mushroom Risotto with Peas.
Servings: 6 servings
Calories: 276kcal
Ingredients
- 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)
Instructions
- 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.
Notes
- To make this vegetarian, substitute vegetable broth for the chicken broth.
Nutrition
Calories: 276kcal | Carbohydrates: 33g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 266mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 465IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 2mg