Mushroom & Pea Risotto (Pressure Cooker)

Time: 35 minutes

Don’t you want mushroom & pea risotto? You will. Trust me. So good. So healthy. So easy! That much is true.

Music Selection:  Human League – Don’t You Want Me


¼ cup dried mushrooms

4 Tbsp butter

3 cloves garlic, minced

1 onion, diced

2 cups sliced mushrooms, fresh

2 cups chicken broth

1 cup arborio rice

¼ tsp dried thyme

2 cups baby spinach, fresh

¾ cup frozen peas, thawed

¼ cup parmesan


In bowl, soak the dried mushrooms in warm water (just enough to cover mushrooms) for 20 minutes.

In pressure cooker, add 2 Tbsp butter on the sear setting. When melted, add in the onions and garlic. Saute until soft. Add in the fresh slices of mushroom and saute for 5 minutes.

Mix in the dried mushrooms, plus the water. Saute until the liquid is gone.

Turn off the sear and change the settings to the pressure cooker.

Add in chicken broth, rice, thyme and salt/pepper. Turn pressure cooker on high for 6 minutes.

Remove lid and stir in the spinach. Mix until wilted. Add 2 Tbsp butter, peas and parmesan.

Mix. Serve!

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