Instant Pot Mushroom Risotto with Peas is creamy, delicious, and super easy to make. This risotto is good with or without the peas. If you don't like them, just leave them out!
Have everything ready to go before you begin, for best results.
Turn on the sauté setting. When the display reads HOT, add the olive oil and the butter.
Add the onions to the pot and cook, stirring occasionally, until they begin to turn translucent.
Add the garlic and stir. Cook about 20 seconds.
Add the rice and stir well, until all grains are coated with the oil/butter. Cook for about 4 minutes.
Add the mushrooms and stir.
Add the wine and stir, scraping the bottom of the pot to get up any browned bits (deglaze).
Next, pour in the broth and add the salt & pepper. Stir.
Place the lid on the pot and lock in place. Turn the steam release knob to the Sealing position.
Cancel the Sauté setting.
Press the Pressure Cook or Manual button, or dial. Then press the
+/- button or dial to select 7 minutes. High pressure.
When the cook cycle is finished, let the pot sit undisturbed for 10 to 15 minutes, then turn the steam release knob to the Venting position to release any remaining pressure/steam.
When the pin in the lid has dropped down, open the lid. Stir the risotto and then add the peas and stir.
Add the parmesan and stir. Then place a glass lid on the pot and let the residual heat warm the peas and melt the parmesan.
Give the mixture a final stir and serve hot.