Instant Pot Farro Risotto with Mushrooms and Peas for 2




Nutty and lightly chewy farro cooks to perfection in minutes in your Instant Pot! Our modern take on classic risotto is perfect for busy weeknights and packed with meaty, umami flavor thanks to heaps of cremini or “baby bella” mushrooms.

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1 tsp olive oil
1 cup diced onion
3 cups chopped cremini mushrooms
1/2 tsp kosher salt
Pinch black pepper
1 tsp minced garlic
2/3 cup vegetable broth
1 thyme sprig
1/2 cup farro
2/3 cup frozen peas, defrosted
3 TB grated pecorino romano cheese, divided
Optional chopped parsley for garnish


Set your Instant Pot to the saute function on medium and add olive oil. Heat for 1 minute and add onion, mushrooms, salt, and pepper. Cook and stir for 10 minutes or until mushrooms have released their liquid and are beginning to brown. Add garlic, farro, and thyme; cook and stir for 1 minute. Add broth; mix well. Press cancel, then secure Instant Pot lid and set the release valve to “sealing”. Set to cook at High Pressure for 12 minutes.
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When cooking is complete, allow to natural release/rest for 10 minutes, then release remaining pressure. Remove and discard thyme sprig. Stir in peas and 2 TB cheese and serve garnished with remaining 1 TB cheese and optional parsley.
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