Ingredients:
- 4 tbl [or 59.1472 0.00] unsalted butter, divided
- 3 cloves garlic, minced
- 1 onion, diced
- 8 oz [or 226.8 0.00] cremini mushrooms, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 2 cup [or 450 0.00] chicken broth
- 1 cup [or 225 0.00] arborio rice
- 1/4 tsp [or 1.23223 0.00] dried thyme
- 2 cup [or 450 0.00] baby spinach
- 3/4 cup [or 168.75 0.00] frozen peas, thawed
- 1/4 cup [or 56.25 0.00] freshly grated Parmesan
Directions:
Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tbl butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
Stir in chicken broth, rice and thyme. 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 tbl 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.
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
Stir in chicken broth, rice and thyme. 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 tbl 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.
Category:
Side
Date added:
2021-12-26