Step 1

Press sauté button on the Instant Pot.

Step 2

Once the Instant Pot reads “hot” add in 2 tablespoons butter.

Step 3

Allow butter to melt.

Step 4

Add in onion, salt, pepper, and red pepper flakes.

Step 5

Cook for 3 minutes to soften the onions, stirring occasionally.

Step 6

Add in mushrooms, garlic, and rice and cook for 2 minutes, stirring often.

Step 7

Press cancel on the Instant Pot.

Step 8

Deglaze with wine, then stir in veggie broth.

Step 9

Cover and lock lid (ensure steam releasing handle is pointing to “sealing”).

Step 10

Cook using the manual (or pressure cook) button (set to high pressure) and adjust timer on the Instant Pot to 5 minutes.

Step 11

The Instant Pot will beep when it's finished.

Step 12

Flip the valve to "venting" for a quick release.

Step 13

Give the mixture a stir, then add in remaining 2 tablespoons butter, baby spinach, peas, cheeses, lemon zest, and lemon juice.

Step 14

Taste and re-season, if necessary and enjoy!