Instant Pot Recipe - Mushroom and Spinach Risotto

Here at the Home of Brands office, we had the best "meeting" last week! I say meeting loosely, because it was really a cooking session to test out our new "Instant Pot" range (shh...don't tell the boss).

We'd all been staring at these feature-packed multi-cookers for ages and we'd come to a group-consensus to finally give in - We NEEDED to try Instant Pot out for ourselves!

We grabbed a recipe off the super-convenient Instant Pot app, snapped up the ingredients we needed from our local supermarket, and set to work!

It took us around 30 minutes to create our masterpiece (we were 5 minutes in when our boss sniffed out our fake-meeting), and it was ridiculously easy!

If you've always wanted to try your hand at making risotto, but are freaked out by the "constant stirring" required - this is definitely the way to go!

We (and the rest of the team who found out about our cooking sesh and reaped the rewards of our efforts) were super impressed - the Instant Pot was fast, simple, and so impressive function-wise that a member of our team even purchased one for themselves!

In terms of the recipe we tested - we're pleased to announce that everyone enjoyed our risotto (and that's a hard task in our office with multiple allergies and diets to consider)!

We can't wait to try out the Instant pot again, a test of the other functions is only fair given how blown away we were by the sauté and pressure cook functions (we're just going to be more sneaky next time so we don't have to share!)

If you want to try this out for yourself, we've added the recipe below.

*Please note: We doubled the recipe so everyone in the team could try it out (even though we wanted it all for ourselves)!

Mushroom and Spinach Risotto

 Servings              Prep Time          Cook Time
4 Servings             25 Minutes          20 Minutes

The traditional cooking method for risotto involves standing at the stove and stirring almost constantly to achieve the signature creamy texture of the dish. The Instant Pot eliminates that, turning luscious risotto with the touch of a button.

Course                        Main Course
Cuisine                        Italian
Difficulty                      Medium
Category                     Rice & Pastas
Duration                      30-60 min
Diet                             Celiac, Gluten Free, Vegetarian
Cooking Technique     Pressure Cook, Sauté
Main Ingredients         Mushrooms, Rice, Vegetable Broth



2 tablespoons    olive oil
1/3 cup               shallots, chopped
8 ounces            cremini mushrooms, sliced
1/4 teaspoon      salt
1/8 teaspoon      crushed red pepper
2 cloves              garlic, minced
2 cups                vegetable broth or chicken if not vegetarian
1 cup                  Arborio rice
1/4 teaspoon      dried thyme
1 tablespoon      butter
cups                baby spinach
1/3 cup              Parmesan cheese, freshly grated


1. Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally.

2. Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.

3. Add garlic, cook and stir for 1 minute more. Press cancel, Add broth, rice, and thyme.

4. Secure the lid on the pot. Close the pressure-release valve. Select Manual and cook at high pressure  for 6 minutes. When cooking is complete, use a quick release to depressurize.

5.  Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.

CookingInstant potRecipe

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