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Instant Pot Mushroom Risotto with Peas

URL: https://www.simplyhappyfoodie.com/instant-pot-mushroom-risotto-peas/

Ingredients

  • 3 Tbsp Olive Oil
  • 4 Tbsp Butter
  • 1 small Onion, diced
  • 3 cloves Garlic, pressed or finely minced
  • 1 ½ cups Arborio Rice
  • 12 oz Mushrooms, chopped
  • ½ cup White Wine (or ½ cup more broth)
  • 4 cups Chicken Broth, low sodium (or veggie broth)
  • ½ tsp Kosher Salt
  • ⅛ tsp Pepper
  • ¾ cup Grated Parmesan Cheese
  • 1 cup Frozen Peas

Instructions

  1. Prepare all ingredients before starting.
  2. Turn on the sauté setting and heat olive oil and butter.
  3. Add onions and cook until translucent.
  4. Stir in garlic and cook briefly.
  5. Add Arborio rice and cook for about 4 minutes, stirring to coat.
  6. Add chopped mushrooms and stir.
  7. Pour in white wine and deglaze the pot.
  8. Add chicken broth, salt, and pepper, then stir.
  9. Seal the pot and set to pressure cook for 7 minutes.
  10. After cooking, let the pot sit for 10 to 15 minutes before releasing pressure.
  11. Open the lid, stir in peas, and then add Parmesan cheese.
  12. Let residual heat warm the peas and melt the cheese before serving.

Nutrition Facts (estimated)

Servings
5
Calories
563
Total fat
25g
Total carbohydrates
65g
Total protein
15g
Sodium
800mg
Cholesterol
60mg

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