Photo of Instant Pot® Farro Risotto with Mushrooms & Peas by WW

Instant Pot® Farro Risotto with Mushrooms & Peas

Total Time
45 min
10 min
35 min
Our take on an Italian classic is packed with meaty, umami flavor, thanks to cremini (aka baby bella) mushrooms. Whole-grain farro replaces Arborio rice for extra fiber and cooks up quickly in an Instant Pot without any constant stirring.


Olive oil

2 tsp

Uncooked onion(s)

1 cup(s), chopped, chopped (about 1 medium)

Cremini mushroom(s)

3 cup(s), chopped

Kosher salt

½ tsp

Black pepper


Garlic clove

2 clove(s), finely chopped

Uncooked farro

½ cup(s), rinsed

Fresh thyme

2 sprig(s)

Fat free reduced sodium vegetable broth


Frozen green peas

cup(s), thawed

Grated Pecorino Romano cheese

3 Tbsp, divided

Fresh parsley

2 Tbsp, chopped, for garnish (optional)


  1. Set an Instant Pot to the Sauté function on Medium. Add the oil and heat for 1 minute. Add the onion, mushrooms, salt, and black pepper and cook, stirring occasionally, until the mushrooms start to brown, about 10 minutes.
  2. Add the garlic, farro, and thyme and cook for 1 minute, stirring. Stir in the broth until well combined. Press Cancel on the pot. Secure the lid and seal the release valve. Set the pot to cook on High Pressure for 12 minutes.
  3. When the cooking time is complete, allow the pressure from the pot to release naturally for 10 minutes, then use the quick-release. Discard the thyme sprigs. Stir in the peas and 2 tbsp cheese until heated through. Divide the risotto between 2 bowls. Garnish with the remaining 1 tbsp cheese and parsley (if using).
  4. Serving size: 1¼ cups