Instant Pot Farro Risotto with Mushrooms and Spinach

For the full experience, make this recipe with the Drop Recipes app.

recipe by Instant Pot Recipe Collection Cookbook

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Farro Risotto with Mushrooms and Spinach

Inspired by:

recipe updated Feb 4, 2020


  • Onion icon
    1 (140g)
  • Crimini mushrooms icon
    Crimini mushrooms
    340g (about 4 cups)
  • Garlic clove icon
    Garlic clove
  • Parmesan cheese icon
    Parmesan cheese
    about ½ cup (76g)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Salt icon
    1 tsp (6g)
  • Black pepper icon
    Black pepper
    about ¼ tsp (1g)
  • Pearled farro icon
    Pearled farro
    1 cup (240g)
  • Fresh thyme icon
    Fresh thyme
    1 sprig
  • Vegetable broth icon
    Vegetable broth
    1.5 cups (331g)
  • Baby spinach icon
    Baby spinach
    5½ cups


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Add onion to the inner pot
  4. Cook until translucent while stirring occasionally - 5 min
  5. Add olive oil, crimini mushrooms, salt and black pepper to the inner pot
  6. Cook until browned while stirring occasionally - approx 8 min
  7. Add garlic clove to the inner pot
  8. Cook while stirring occasionally - 1 min
  9. Add pearled farro and fresh thyme to the inner pot
  10. Cook while stirring occasionally - 1 min
  11. Add vegetable broth to the inner pot
  12. Mix well
  13. Cancel - Sauté
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, High, 10 min
  16. Natural release - 10 min
  17. Quick release
  18. Discard thyme
  19. Stir parmesan cheese and baby spinach into the inner pot
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.