This must-try Instant Pot mushroom risotto with peas recipe is easy and delicious! Hands down the simplest way to make creamy, flavorful risotto at home.
Ingredients
2tablespoonsbutter
2shallotschopped
10-12ounceswhite or baby Bella mushroomswashed and sliced
4clovesgarlicminced
1/2teaspoonkosher salt
freshly-ground black pepperto taste
1 1/2cupsarborio rice
3cupsvegetable or chicken broth
1/2cupwhite wine
1teaspoondried thymeor 2 teaspoons fresh
3/4cupfrozen peas
1/4cupgrated Parmesan
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Instructions
Set Instant Pot set to sauté and add butter. When butter is melted, add shallots and cook, stirring frequently, for about 2 minutes.
Add mushrooms and season with salt and pepper. Cook for 3-4 minutes, then add garlic and cook about 1 minute more. Stir in the rice, followed by the broth, wine, and thyme.
Cover, seal, and cook for 6 minutes on manual/high pressure. Set peas out to thaw, if you haven’t already.
When the 6 minutes is up, allow the pressure to release naturally for 10 minutes, then open the valve to release the rest. Stir in peas and Parmesan until heated through, about 2 minutes. Serve and enjoy!
Notes
Feel free to sub olive oil for the butter if you prefer.
Feel free to sub 1 small yellow onion for the shallots.
The easiest way to properly wash mushrooms is to buy small whole mushrooms, rinse them right before cooking, dry, and slice them yourself. See more info in the post if you're curious why!
The stated cooking time includes an estimated 10 minutes for the Instant Pot to come up to pressure, as well as the time for a natural pressure release.