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From pressure cooking to slow cooking, sautéing to yoghurt making, the Instant Pot Duo Plus is your 13-in-one kitchen companion. Create delicious meals with ease during the busy winter period, you can even bake cakes and desserts. Check out one of our favourite recipes from Instant Pot. 

Mushroom and Spinach Risotto 

INGREDIENTS 
2 tablespoons olive oil 
1/3 cup shallots chopped 
8 ounces Swiss brown mushrooms sliced 
1/4 teaspoon salt 
1/8 teaspoon crushed red pepper 
2 cloves garlic minced 
2 cups vegetable stock or chicken stock 
1 cup Arborio rice 
1/4 teaspoon dried thyme 
1 tablespoon butter 
2 cups baby spinach 
1/3 cup Parmesan cheese freshly grated 

METHOD 
Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally. 

Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently. Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.

Secure the lid on the pot. Close the pressure-release valve. Select Manual and cook at high pressure for 6 minutes.

When cooking is complete, use a quick release to depressurise. Add butter and spinach to rice mixture; stir to wilt spinach.

Stir in Parmesan cheese. 

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