Instant Pot Mushroom Risotto with Peas
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 25 min
- Cost
- $13.00
- Nutrition
- 520 cal · 19g protein
- instant-pot
- quick
- meatless
- one-pot
- budget
🍳 1 pan + instant pot · Picky-eater safe bet: plain rice
Instant Pot Mushroom Risotto with Peas is a Italian weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $13 in groceries. You'll need 1 pan + instant pot, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlicky green beans (10 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 6-quart electric pressure cookerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
- Glass food-storage containersDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ cups arborio rice
- 8 oz cremini mushrooms
- 1 count yellow onion
- 3 cloves garlic
- 1 tbsp olive oil
- ½ cup dry white wine
- 4 cups low-sodium vegetable broth
- 2 tbsp butter
- ¾ cup parmesan cheese
- 1 cup frozen peas
- 1 tsp salt
Steps
- On Sauté, heat the oil and cook the chopped onion and mushrooms 5 minutes until the mushrooms brown. Add the garlic for 30 seconds.
- Stir in the rice for 1 minute, then add the wine (or extra broth) and stir until mostly absorbed.
- Pour in the broth and salt and scrape the bottom clean.
- Cook on HIGH pressure for 6 minutes, then quick release.
- Stir in the butter, parmesan, and peas for 1-2 minutes until creamy. It thickens as it sits, so add a splash of hot water if needed.
- Picky eater tip: serve a scoop of plain risotto and keep the mushrooms and peas on the side.
- Make ahead: chop the onion, mushrooms and garlic up to a day ahead and keep them in the fridge. Leftover risotto keeps 3 days; reheat with a splash of broth.
On the side: Garlicky green beans (10 min)
12 oz green beans
- Trim the green beans. Cook in a skillet with a splash of olive oil over medium-high heat, 6 to 8 minutes, until bright and just tender.
- Stir in a minced garlic clove for the last minute and season with salt.
Nutrition per serving
- Protein
- 19 g
- Carbohydrates
- 68 g
- Fiber
- 4 g
- Sugar
- 4 g
- Fat
- 16 g
- Saturated fat
- 7 g
- Sodium
- 1,290 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop