Instant Pot Mushroom Risotto with Peas
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.
Servings: 6
Calories: 284kcal
Ingredients
- 2 tablespoons butter
- 2 shallots chopped
- 10-12 ounces white or baby Bella mushrooms washed and sliced
- 4 cloves garlic minced
- 1/2 teaspoon kosher salt
- freshly-ground black pepper to taste
- 1 1/2 cups arborio rice
- 3 cups vegetable or chicken broth
- 1/2 cup white wine
- 1 teaspoon dried thyme or 2 teaspoons fresh
- 3/4 cup frozen peas
- 1/4 cup grated Parmesan
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.
Nutrition
Calories: 284kcal | Carbohydrates: 47g | Protein: 8g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 765mg | Potassium: 378mg | Fiber: 3g | Sugar: 3g | Vitamin A: 288IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 3mg