The Instant Pot simplifies risotto making by eliminating the need to add the broth in increments and to stir nearly constantly. If you cannot find pea shoots at the market, use tender leaves of baby arugula instead.
1poundmixed fresh mushroomssuch as shiitake, cremini, French horn, and gypsy, brushed clean and thinly sliced
1cuppeasfrozen and thawed
1/4cupshaved Parmesan cheeseplus more for garnish
Pea shootsfor garnish
Select Sauté on the Instant Pot and melt the butter. Add the shallot and cook, stirring occasionally, until translucent, about 2 minutes.
Add the garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add the rice and stir until it looks slightly translucent and has a nutty aroma, about 3 minutes.
Pour in the wine and stir until the wine is reduced by half, about 2 minutes. Add the broth.
Lock the lid in place and turn the valve to Sealing. Press the Keep Warm/Cancel button to reset the program, then press the Manual/Pressure Cook button and set the cook time for 10 minutes at high pressure.
While the rice cooks, in a large sauté pan over medium heat, cook the pancetta, stirring often, until the fat starts to render, about 3 minutes.
Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms are tender, about 5 minutes.
Stir in the peas and cook until heated through, about 1 minute more. Season with salt and pepper.
Turn the valve to Venting to manually release the steam. When the steam stops, carefully remove the lid and stir in the pancetta-mushroom mixture. Add the Parmesan, stir to mix, and season with salt and pepper.
Spoon onto individual plates or shallow bowls, garnish with pea shoots and Parmesan, and serve.