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Instant Pot Mushroom and Spinach Risotto (with Shrimp)

This is am amazing one-pot dish that is sure to please your whole family and it's even worthy enough for guests!
Course Main Course
Cuisine Italian
Keyword Instant Pot, risotto
Servings 6
Author thewanderingrd

Equipment

  • Pressure Cooker

Ingredients

  • 2 T. butter or olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced or crushed
  • 1 3/4 cup arborio rice
  • 32 oz. chicken bone broth
  • 1 cup mushrooms, cleaned and chopped
  • 20 oz. shrimp, defrosted, peeled and deveined (optional)
  • 1/2 cup parmesan cheese, grated
  • 1/2 t. dried parsley
  • 1/2 t. dried tarragon
  • 1/2 t. salt
  • 1/2 t. black pepper
  • 6 oz. fresh baby spinach (pre-washed)

Instructions

  • Turn Instant Pot to Saute. When hot, melt butter. Add onion and cook until soft, about 4 to 5 minutes. Add garlic and cook 1 more minute.
  • Stir in rice, mushrooms and chicken broth (or for extra flavor, you could use 1/2 cup white wine with 3 1/2 cups chicken broth). Seal Instant Pot and set to Manual, High Pressure for 10 minutes and then quickly release the pressure valve. Leave Instant Pot setting on warm.
  • Stir in raw shrimp (if using), spinach, parmesan cheese and remaining seasonings. Continue stirring on warm to wilt spinach and cook shrimp thoroughly, about 5 minutes.
  • Serve with a side salad.