The Instant Pot makes creamy risotto super simple to make and also faster than you would imagine. This version has savory mushrooms, bright green peas and a nice amount of Parmesan.
Place the broth in a microwave safe container and warm in the microwave, or place in a saucepan and warm over low heat on the stove, until it almost comes to a simmer.
Set the Instant Pot to Sauté and add 2 tablespoons of the butter. When the butter is melted, sauté the shallots for 2 minutes, until they soften and start to turn opaque, but don’t let them brown. Add the mushrooms and sauté for about 5 minutes until they are fairly tender and golden at the edges.
Add the rice and stir frequently until the rice is starting to become translucent on the outside, about 2 minutes. Add the white wine and stir to release any bit stuck to the bottom of the pot. Cook for 1 minute until the wine has mostly evaporated. Turn off the Sauté function.
Add the broth and stir well. Seal the pot, press the Manual button, then set the Instant Pot to HIGH, and set the time for 5 minutes. The pressure cooker will take a few minutes to set the pressure and begin the 5-minute countdown.
When the 5 minutes are up, immediately release the pressure using the quick release valve. Open the Instant Pot and immediately stir in the thyme, peas, Parmesan and remaining tablespoon of butter. Taste and adjust seasonings as needed. Serve immediately.
Notes
It was shocking to me that you only set the pressure cooker function for 5 minutes. Sure there is a bit of extra time that needs to be factored in: the time for the pressure to build and the 5 minute countdown to start. But once the 5 minutes are up you actually do the quick release of the steam valve, and stir in those last final ingredients. You can stir a couple of tablespoons of cream into the risotto at the end as well, or even a couple of extra tablespoons of broth, if you want a looser texture.