Instant Pot Farro Risotto with Mushrooms and Spinach

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recipe by Instant Pot Recipe Collection Cookbook

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    244

Farro Risotto with Mushrooms and Spinach

Inspired by: https://recipes.instantpot.com/recipe/farro-risotto-with-mushrooms-and-spinach/

recipe updated Sep 15, 2020

Ingredients

  • Onion icon
    Onion
    1 (about 140 g)
  • Crimini mushrooms icon
    Crimini mushrooms
    340.5 g (about 4 cups)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Parmesan cheese icon
    Parmesan cheese
    ½ cup (about 75.6 g)
  • Olive oil icon
    Olive oil
    1 tbsp (about 13.65 g)
  • Salt icon
    Salt
    1 tsp (about 6 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Pearled farro icon
    Pearled farro
    1 cup (about 240 g)
  • Fresh thyme icon
    Fresh thyme
    1 sprig
  • Vegetable broth icon
    Vegetable broth
    1 ½ cups (about 331.49 g)
  • Baby spinach icon
    Baby spinach
    170.25 g (about 5 ½ cups)

Tools

  • 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. Close and lock the lid and turn the steam release handle to Sealing
  14. Pressure cook - Manual, High, 10 min
  15. Natural release - 10 min
  16. Release pressure -
  17. Discard thyme
  18. Stir parmesan cheese and baby spinach into the inner pot
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