Instant Pot Mushroom Risotto (Vegan Option)

Instant Pot Mushroom Risotto (vegan option)
served with nectarine slices, sourdough toast
and Sumac Onion Salad.

Recipe from Damn Delicious 

Husband-Tested in Alice’s Kitchen
Yield: 6 Servings

Well, this company-worthy risotto was the easiest I’ve ever made. It’s perfect for meal prep because you can use the Instant Pot and once you press the button, it’ll cook to perfection while you do other things. This is definitely comfort food at its best. I served this with fresh nectarines, sourdough toast and Sumac Onion Salad.  YUM!

4 Tablespoons unsalted butter, divided (Substitute vegan butter to make this dish vegan.)

3 cloves garlic, minced

1 onion, diced

8 ounces cremini mushrooms, thinly sliced (I used a mixture of mushrooms types.)

Kosher salt and freshly ground black pepper, to taste

2 cups chicken broth (I used Better Than Bouillon No-Chicken Broth to make this dish vegan.)

1 cup arborio rice

1/4 teaspoon dried thyme

2 cups baby spinach or baby kale

3/4 cup frozen peas, thawed

1/4 cup freshly grated Parmesan (Use vegan Parmesan to make this a vegan dish.)

Set a 6-qt Instant Pot to the sauté setting. Melt 2 Tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.

Stir in the 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.

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. 

This dish tastes best fresh, but it did reheat nicely for lunch the next day.