RECIPE: [ Ссылка ]

Instant Pot Mushroom Risotto - I promise, this is the EASIEST risotto you will ever make right in your pressure cooker without any stirring or any kind of fuss! The risotto comes out perfectly – amazingly rich and creamy, loaded with mushrooms, spinach, peas and freshly grated Parmesan!

INGREDIENTS:
4 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 onion, diced
8 ounces cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 cups chicken broth
1 cup arborio rice
1/4 teaspoon dried thyme
2 cups baby spinach
3/4 cup frozen peas, thawed
1/4 cup freshly grated Parmesan

DIRECTIONS:
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.
5. Serve immediately.

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