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Mushroom and Spinach Risotto { Instant Pot }

Name: Mushroom and Spinach Risotto { Instant Pot }
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 people
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 cup 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)

Apr 22, 2019 · 26 Comments

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!

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.

How to Make Mushroom and Spinach Risotto

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.

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 9 votes