Instant Pot Mushroom and Spinach Risotto

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  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    229

The traditional cooking method for risotto involves standing at the stove and stirring almost constantly to achieve the signature creamy texture of the dish. The Instant Pot® eliminates that, turning out luscious risotto with the touch of a button.

Inspired by: https://recipes.instantpot.com/recipe/mushroom-and-spinach-risotto/

recipe updated Feb 4, 2020

Ingredients

  • Shallot icon
    Shallot
    about ¼ cup (54g)
  • Crimini mushrooms icon
    Crimini mushrooms
    2½ cups
  • Garlic clove icon
    Garlic clove
    2
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Salt icon
    Salt
    about ¼ tsp (1g)
  • Chili flakes icon
    Chili flakes
    about ⅛ tsp (0g)
  • Vegetable broth icon
    Vegetable broth
    2 cups (442g)
  • Arborio rice icon
    Arborio rice
    1 cup (240g)
  • Dried thyme icon
    Dried thyme
    about ¼ tsp (0g)
  • Butter icon
    Butter
    1 tbsp (14g)
  • Baby spinach icon
    Baby spinach
    2 cups (62g)
  • Parmesan cheese icon
    Parmesan cheese
    about ¼ cup (50g)

Tools

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

Step preview

  1. Pre-heat - Sauté, Normal
  2. Add olive oil to the inner pot
  3. Heat until hot
  4. Add shallot to the inner pot
  5. Cook until softened while stirring occasionally - approx 2 min
  6. Add crimini mushrooms, salt and chili flakes to the inner pot
  7. Cook until tender while stirring frequently
  8. Add garlic clove to the inner pot
  9. Cook while stirring occasionally - 1 min
  10. Cancel - Sauté
  11. Then stir vegetable broth, arborio rice and dried thyme into the inner pot
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Manual, High, 6 min
  14. Quick release
  15. Add butter and baby spinach to the inner pot
  16. Stir until wilted
  17. Stir parmesan cheese into the inner pot
  18. Serve
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