Instant pot risotto is so easy. I love risotto because it is a blank palette that you can change the flavor profile with the season.
4 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 shallot, diced
8 ounces cremini mushrooms, thinly sliced
Sea salt and freshly ground black pepper, to taste
2 1/4 cups chicken broth
1 cup arborio rice
2 cups baby spinach
3/4 cup frozen peas, thawed
1/4 cup freshly grated Parmesan
Set a 6-qt Instant Pot to the high saute setting. Melt 2 tablespoons butter; add garlic and shallot, and cook, stirring often, until shallots have become translucent, about 3-4 minutes.
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; if mushrooms get dry give a drizzle of olive oil season with salt and pepper, to taste.
Stir in chicken broth, and arborio rice. 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.
Serve immediately, drizzle with truffle oil if you like.
It is very very important to do the quick release on the pressure valve when making risotto. If you let the risotto set and do a natural release the risotto will be mushy…. so you really want to plan ahead and have everything ready for your dinner.