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Instant Pot Spring Risotto
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Instant Pot Spring Risotto

Instant Pot Spring Risotto takes an otherwise tedious dish and turns it into a set and forget it week night meal. Spinach, Peas and Parmesan add fresh seasonal flavor.
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 people

Ingredients

  • 1 cup Arborio Rice
  • 2 cups Low Sodium Chicken Stock plus more to thin things out later if needed
  • 2 small Shallots finely chopped- you can use onion instead if you wish. It will have to be about 1/4 cup.
  • 2 tbsp. Butter
  • 1/2 cup Parmesan cheese Grated
  • 1/2 cup Green Peas frozen
  • 2 cups Baby Spinach
  • salt and pepper to taste

Instructions

  • Turn your Instant Pot (or other electric pressure cooker) to the saute function. Add the 2 tbsp. of butter to the pot and allow it melt. Add in the shallots (or onion) and saute for 2 minutes until translucent. Pour in the rice and stir it around until it starts to toast. It will look light golden brown.
  • Pour in the 2 cups of chicken stock. Stir and put the lid on the Instant Pot. Set it to high pressure and cook for 6 minutes. When the cooking time is up, quick release the steam.
  • Stir the mixture together and add the Parmesan, peas , baby spinach and taste for seasoning. The heat of the risotto will cook the peas and spinach. Add salt and pepper to your desired taste. Add more chicken stock if it needs thinned out. As it sits, it will thicken.