Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema

September 17, 2018 2d Comments
Instant Pot Mushroom Risotto
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Instant Pot Mushroom Risotto with Spinach, Manchego Cheese and Cilantro Lime Crema

Here is another amazing Instant Pot Risotto Recipe! I have said this before in my first Instant Pot Risotto post, but I will keep saying this – the Instant Pot makes perfect Risotto (without all the mixing)! If you are a risotto lover, then you should get an Instant Pot ASAP! I LOVE mushrooms, but unfortunately, Jimmy does NOT. He was away for the night, so I had to do dinner on my own, which was my chance to make something with mushrooms! This mushroom Instant Pot Risotto Recipe is inspired by flavors from one of my favorite Philadelphia chefs Jose Garces – in 2 of his restaurants (Amada and Distrito), he has amazing mushroom flatbreads! With these mushroom flatbreads on my mind, I whipped up this delicious Instant Pot Risotto Recipe!
Course Main Course
Cuisine American
Keyword vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Risotto Ingredients:

  • 1 T olive oil
  • 1 large red onion diced
  • 8 oz of baby portobello mushrooms chopped
  • 4 cloves of garlic chopped
  • 2/3 cup of Sherry wine
  • 1 ½ cups of Arborio rice
  • 4 cups of vegetable or chicken broth
  • ¼ teas black pepper
  • ¼ teas salt
  • 2 cups of chopped baby spinach
  • 1 cup Manchego cheese plus a little extra for topping if desired
  • 2 T of Scallions
  • Drizzle of Truffle oil optional

Cilantro Lime Crema Ingredients (optional):

  • 1 cup of sour cream
  • ¼ cup cilantro
  • Juice of ½ a lime
  • ¼ teas black pepper
  • ½ teas salt

Instructions

  1. Set Instant Pot to sauté, and sauté onions with olive oil for 8 minutes (add more olive oil if you need to).
  2. Add mushrooms and sauté for another 5 minutes.
  3. Add garlic, and sauté for 1-2 more minutes.
  4. Add sherry and cook for 3 more minutes.
  5. Add rice and stir to combine.
  6. Turn off Instant Pot.
  7. Add broth, stir to combine.
  8. Place lid on and set vent to seal.
  9. Set Instant Pot to manual for 6 minutes (will take about 10 minutes to come to pressure).
  10. When complete, quick release.
  11. Remove lid and add cheese, salt, black pepper, scallions, and spinach and combine well.
  12. Let cook for 5 minutes.
  13. If you are making the crema topping – just place all ingredients in a food processor and process until well blended.
  14. Serve risotto in bowls – top with a drizzle of crema, cheese and a drizzle truffle oil (if desired) or just serve by itself.

Recipe Notes

This risotto is delicious without the toppings, but if you like to have fun with toppings, go for it! The truffle oil really makes all the flavors pop!

instant pot mushroom risotto

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