Quick Chicken and Bean Stew
Farro Risotto with Mushrooms and Spinach
| By : |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
4 servings
|
Ingredients
- 2 tbsp olive oil divided
- 1 onion chopped
- 12 ounces cremini mushrooms stems trimmed and quartered
- 1 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic minced
- 1 cup uncooked pearled farro
- 1 sprig fresh thyme
- 1 1/2 cups vegetable or chicken broth
- 5-6 ounces baby spinach 1 package
- 1/2 cup grated parmesan cheese
Ingredients
|
Instructions
- Press Sauté; heat
1 tablespoon oil in Instant Pot®. Add onion; cook and stir 5 minutes or until translucent. Add remaining1 tablespoon oil , mushrooms, salt and pepper; cook about 8 minutes or until mushrooms have released their liquid and are browned, stirring occasionally. Add garlic; cook and stir 1 minute. Add farro and thyme; cook and stir 1 minute. Add broth; mix well. - Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 10 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure. Remove and discard thyme sprig.
- Stir in spinach and cheese until spinach is wilted.
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