Instant Pot Mushroom and Spinach Risotto

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  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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:

recipe updated Sep 15, 2020


  • Shallot icon
    ¼ cup (about 53.86 g)
  • Crimini mushrooms icon
    Crimini mushrooms
    227 g (about 2 ½ cups)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Salt icon
    ¼ tsp (about 1.5 g)
  • Chili flakes icon
    Chili flakes
    ⅛ tsp (about 0.1 g)
  • Vegetable broth icon
    Vegetable broth
    2 cups (about 441.98 g)
  • Arborio rice icon
    Arborio rice
    1 cup (about 240 g)
  • Dried thyme icon
    Dried thyme
    ¼ tsp (about 0.46 g)
  • Butter icon
    1 tbsp (about 14.4 g)
  • Baby spinach icon
    Baby spinach
    2 cups (about 62.4 g)
  • Parmesan cheese icon
    Parmesan cheese
    ¼ cup (about 49.9 g)


  • 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. Stir vegetable broth, arborio rice and dried thyme into the inner pot
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 6 min
  13. Release pressure -
  14. Then add butter and baby spinach to the inner pot
  15. Stir until wilted
  16. Stir parmesan cheese into the inner pot
  17. Serve
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