the yu zoneInstant Pot Mushroom Risotto
4tablespoonsunsalted butter
3clovesgarlic, minced
1onion, diced(Original: 1 onion, diced)
8ouncescremini mushrooms, thinly sliced(Original: 8 ounces cremini mushrooms, thinly sliced)
2½cupschicken broth
1cupArborio rice(Original: 1 cup arborio rice)
¼teaspoondried thyme
2cupsbaby spinach(Original: 2 cups baby spinach)
¾cupfrozen peas, thawed(Original: ¾ cup frozen peas, thawed)
¼cupParmesan, grated(Original: ¼ cup freshly grated Parmesan)
Instructions
Gather and prepare ingredients.
Preheat the Instant Pot to high saute setting.
Combine garlic, onion, mushrooms, salt and pepper in a bowl; cook until onions are translucent.
Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes.