Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 tbsp olive oil
• 3 small shallots
• 120 g cremini mushrooms
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 1 garlic clove
• 240 ml vegetable stock
• 100 g Arborio rice
• 1/4 teaspoon dried thyme
• 1 tbsp butter
• A few big handfuls of baby spinach
• 60 g Parmesan cheese

Instructions

1. Select sauté on the Instant Pot and add oil to the inner pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally.
2. Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
3. Add garlic; cook and stir for 1 minute more. Press cancel. Add stock, rice, and thyme.
4. Secure the lid on the pot. Select Pressure cook for 6 minutes, followed by quick pressure release.
5. Add butter and spinach to rice mixture; stir to wilt spinach.
6. Stir in Parmesan cheese and serve.