Start by setting your Instant Pot to the ‘Sauté’ function. Add 2 tablespoons of butter and let it melt. Toss in the chopped onion and cook until soft, about 3–4 minutes. The aroma will have you dreaming of Italy already. Next, stir in the minced garlic and cook for about 30 seconds. You want it fragrant but not burnt.

Now it’s time for the mushrooms. Add those beautiful, thinly sliced cremini mushrooms to the pot. Season them with a pinch of salt and pepper. Sauté for about 5 minutes or until they reduce in size and begin to caramelize — trust me, the browning adds depth to our dish.

Once the mushrooms are nicely cooked, stir in 1 cup of Arborio rice. Mix it with the veggies for about 2 minutes, allowing it to toast a bit. This step ensures we don’t end up with mushy rice. You want the rice to absorb those lovely mushroom flavors.

After toasting, pour in 2 cups of low-sodium chicken stock. Scrape up any tasty bits stuck to the bottom of the pot (that’s flavor, my friends!). Add the dried thyme and give everything a good stir. Seal the lid on your Instant Pot, set the valve to ‘Sealing,’ and choose the ‘Manual’ option for 6 minutes at high pressure.

Once the cooking time is up, perform a quick release by turning the valve to ‘Venting’. Be careful of the hot steam! When the pressure releases, gently open the lid. You’ll be greeted by a creamy goodness that is simply irresistible.

Stir in the remaining 2 tablespoons of butter, baby spinach, thawed peas, fresh lemon zest, and Parmesan cheese. Mix well until everything is combined and the spinach wilts. The risotto should be creamy and dreamy. Taste it and adjust seasonings if needed.

Spoon servings into your favorite bowls. You can sprinkle some extra Parmesan on top if you’re feeling fancy. Maybe add a drizzle of olive oil, and there you have it, Instant Pot Mushroom Risotto!