4.9
(246)
Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Set a 6-qt Instant Pot® to the high saute setting. Melt 2 tablespoons butter; add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
Step 2
Add mushrooms and cook, stirring occasionally, until tender, about 3-4 minutes; season with salt and pepper, to taste.
Step 3
Stir in chicken broth, rice and thyme. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Step 4
Stir in spinach and remaining 2 tablespoons butter until the spinach has wilted, about 2 minutes. Stir in peas and Parmesan until heated through, about 30 seconds to 1 minute.
Step 5
Serve immediately.
Your folders
pressurecookrecipes.com
5.0
(29)
Your folders
veganhuggs.com
5.0
(36)
20 minutes
Your folders
showmetheyummy.com
30 minutes
Your folders
thefoodieeats.com
5.0
(9)
20 minutes
Your folders
spendwithpennies.com
5.0
(45)
20 minutes
Your folders
foodnetwork.com
5.0
(17)
30 minutes
Your folders
damndelicious.net
Your folders
lovefoodnotcooking.com
4.4
(8)
15 minutes
Your folders
allrecipes.com
4.7
(284)
30 minutes
Your folders
veganricha.com
5.0
(32)
20 minutes
Your folders
sidewalkshoes.com
5.0
(38)
18 minutes
Your folders
recipesfromapantry.com
5.0
(5)
6 minutes
Your folders
jaroflemons.com
5.0
(23)
15 minutes
Your folders
pressurecookrecipes.com
4.9
(16)
Your folders
recipes.getdrop.com
5.0
(1)
10 minutes
Your folders
delish.com
4.9
(27)
Your folders
oursaltykitchen.com
5.0
(2)
20 minutes
Your folders
spendwithpennies.com
5.0
(15)
5 minutes
Your folders
poshjournal.com
5.0
(6)
6 minutes