I have made many pots of risotto in my life, and this 10-Minute Instant Pot Mushroom and Spinach Risotto is just as delicious as any created on the stove top. The rice turns out perfectly al dente, and there is no warming of broth, and continuous ladling and stirring needed. Most all of the ingredients are added at the same time, until you remove the lid for the finishing touches.
If you are trying to eat a few more vegetables this year and a bit less meat, risotto is the way to go. You can layer risotto with all kinds of things, and it turns out great every time, especially if you use an electric pressure cooker. Mushrooms for me are as good as meat, and in most cases, they really fill-in the flavor gap in vegetarian meals. There are so many mushroom varieties, it really doesn’t matter which one you choose – they all have great texture and savory taste.
In an Instant Pot or electric pressure cooker, you want to stir in the leafy greens last, right after you remove the lid because the risotto is hot, and they will wilt gracefully without additional heat. A pat or two of butter and a little Parmesan cheese is the final addition that makes this dish super creamy. Risotto just may be my favorite thing made with an Instant Pot.
1 onion, diced
2 cloves garlic, minced
1 cup Arborio rice
1 teaspoons dried oregano
1 pound mushrooms – Cremini, Baby Bella, or Button, sliced
2/3 cup dry white wine or water
1 1/2 cups chicken broth
4 cups baby spinach leaves
1/3 cup grated Parmesan cheese
2 tablespoons butter
salt & pepper
- Press Sauté on pot, and add 2 teaspoons oil. Add onion and garlic, stir. Cook for 1 minute. Add rice, oregano, 2 teaspoons salt, 1/2 teaspoon black pepper and stir to combine. Let rice toast in pot without stirring for 30 seconds. Add mushrooms and stir to combine.
- Add wine and broth, stir. Hit Cancel and place lid on pot and seal. Cook on High Pressure for 7 minutes. Release steam immediately and add spinach, stir until wilted into rice.
- Add Parmesan and butter and stir until creamy. Enjoy!