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Risotto

Instant Pot mushroom risotto with spinach, edamame, and Parmesan.

Serves 4Prep 15 minCook 20 minDifficulty mediumCuisine Italian

one-potmain

−Servings: 4+

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Ingredients

• 4 tbspunsalted butter, divided
• 3 clovegarlic, minced
• 1onion, diced
• 8 ozcremini mushrooms, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 2 cupbroth
• 1 cuparborio rice
• ¼ tspdried thyme
• 2 cupbaby spinach
• ¾ cupfrozen edamame
• ¼ cupfreshly grated Parmesan

Instructions

1. Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
2. Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
3. Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
4. Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.