Mushroom and Spinach Risotto { Instant Pot }

Mushroom and spinach risotto! All the flavours and texture of traditional stove top risotto made quickly in the Instant Pot. With only 20 minutes from start to finish you can have risotto any day of the week!

a bowl of spinach and mushroom risotto topped with a sliver of parmesan cheese and thyme sprigs

 

Risotto fans, have you ever tried risotto in the Instant Pot?

I had been wanting to try this for a while and I was sceptical at first that you could make creamy and flavourful risotto in the Instant Pot in just a fraction of the time it takes to make it stovetop.  I mean, all that stirring and carefully pouring out cups of stock had to be for something, right?

I was a doubter, and I just want to go on record here to say that I was totally wrong.  Totally.

In just 15 minutes of cook time, your Instant Pot can turn out a risotto that rivals a true labour of love – traditional stovetop risotto.

 

a bowl of mushroom and spinach risotto on a table next to a napkin and cutlery

How to Make Mushroom and Spinach Risotto

Dice your celery and onions finely.

 

a cutting board with finely diced celery and onion on it

 

Set your Instant Pot to saute on high. Add 2 tbsp of olive oil to it and allow it to heat for a minute then add the diced onion, celery and garlic. Season with salt and pepper.

 

finely diced onion and celery cooking in an Instant Pot

 

Saute the vegetables while stirring often for 2-3 minutes or until they have softened and begun to turn translucent.

Add the sliced mushrooms and thyme sprigs to the pot and saute while stirring frequently for 3-4 minutes or until the mushrooms have softened.

 

sauteed mushrooms, onions and celery in an Instant Pot

 

Add the wine and chicken broth to the pot along with the rice and give everything a good stir.

Close the lid on the Instant Pot and set it to cook on high pressure for 6 minutes.

 

all the ingredients for instant pot mushroom and spinach risotto in an Instant Pot waiting to be pressure cooked.

 

When the cooking time is up quick release the pressure.

Open the pot and stir the rice to find and remove the stems from the thyme.

Add the chopped spinach and grated parmesan to the risotto and stir until the spinach has wilted into it.

Add the butter to the pot and stir to coat the rice.

 

finishing the risotto with butter after it has been cooked in the Instant Pot

 

Dietary Considerations and Accommodations

This recipe for easy bean salad is suitable for the following diets:

  • vegetarian
  • gluten free

 

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a bowl of mushroom and spinach risotto on a table next to a napkin and cutlery
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5 from 6 votes

Mushroom and Spinach Risotto { Instant Pot }

perfectly cooked, creamy and flavourful mushroom spinach risotto quickly cooked in the Instant Pot.
Course Main Course
Cuisine Italian
Keyword mushroom and spinach risotto
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 people
Calories 386kcal
Author Courtney

Ingredients

  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 onion diced
  • 1 ribs celery diced
  • 8 ounces cremini mushrooms thinly sliced
  • 3-4 sprigs fresh thyme
  • 1 1⁄2 cups vegetable broth
  • 1⁄2 dry white wine or more vegetable broth
  • 1 cup arborio rice
  • 3 cups baby spinach
  • 1⁄3 cup freshly grated Parmesan
  • 2 tbsp butter
  • sea salt and freshly ground black pepper to taste

Instructions

  • Dice your celery and onions finely.
  • Set your Instant Pot to saute on high. Add 2 tbsp of olive oil to it and allow it to heat for a minute then add the diced onion, celery and garlic. Season with salt and pepper.
  • Saute the vegetables while stirring often for 2-3 minutes or until they have softened and begun to turn translucent.
  • Add the sliced mushrooms and thyme sprigs to the pot and saute while stirring frequently for 3-4 minutes or until the mushrooms have softened.
  • Add the wine and chicken broth to the pot along with the rice and give everything a good stir.
  • Close the lid on the Instant Pot and set it to cook on high pressure for 6 minutes.
  • When the cooking time is up, quick release the pressure.
  • Open the pot and stir the rice to find and remove the stems from the thyme.
  • Add the chopped spinach and grated parmesan to the risotto and stir until the spinach has wilted into it.
  • Add the butter to the pot and stir to coat the rice.

Notes

** This recipe serves 3 as a main course, or 6 as a side or starter


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