My problem right now? I made this Instant Pot pea risotto and can’t stop eating it long enough to type this post. Oops? Keep reading for all the details. Some links in this post are affiliate links that earn me a commission if you purchase through them.
I love risotto. When I see it on a restaurant menu, nine times out of ten, I order it. I don’t make it at home often because it takes so long to make. And babysit.
I rarely have the energy to stand over a stove and stir for 20 or more minutes. Do you?
This is another reason I adore my Instant Pot. This one comes to pressure super fast and cooks so quickly, yet it retains that creamy texture and light bite of the rice I love about risotto.
I used to sometimes fake risotto on the stove with regular rice I made in a rice cooker first, and it tasted good, but this is something else entirely.
If you don’t have an Instant Pot, try my chicken and pea risotto. It’s another low effort dish that gives the flavor of risotto without the time or ingredients for a “real” risotto.
Why did I make this one? One day, I needed food, but I had nothing in the fridge ready to go. I had nothing in the pantry either.
Although I opened the freezer just in case, I already knew I had nothing there either. However, I did spot a giant bag of frozen peas languishing there.
I decided to use those so went back to the pantry and found a half bag of arborio rice from the last time I made risotto in my Instant Pot. Bingo! Instant Pot pea risotto happened.
The best part? I know people talk about how the Instant Pot isn’t always the magic fast device they thought it was, but I managed to only unload half my dishwasher before it beeped that it finished cooking.
Granted, I spent a couple minutes grating the Parmesan, but this one? Super fast and no natural pressure release.
Regardless, it tastes like spring, and I’m in love. I made this with vegetable stock for Lent, but this would taste great with chicken stock instead and some shredded chicken mixed in, too.
However you dress it up, this Instant Pot pea risotto wins in my house, and we plan to enjoy it over and over again. Next time, I may need to double the recipe, however!
How to Make Instant Pot Pea Risotto
Turn your Instant Pot to saute. While it heats up, mince your garlic. You always want the pot hot before you add oil and start to saute. This helps minimize any sticking – win win!
Add the olive oil to the pot along with the garlic and rice. Saute for three minutes, stirring occasionally. You want the rice to start to get shiny and slightly translucent.
Turn the pot off and add a half cup of stock while stirring with a flat wooden spoon to scrape up any bits stuck to the bottom of your pot. Add the remaining stock and the parsley.
Stir, then add the lid. Ensure the vent is set to seal. Set the cook time for 6 minutes.
While the Instant Pot pea risotto cooks, shred your cheese with a microplane. Once it beeps done, release the pressure carefully.
Remove the lid and add the peas. Stir and let sit for a minute. Add pepper, lemon juice, and cheese and stir again until incorporated.
If the risotto is too thick, add a tablespoon or two more stock and stir. Serve immediately topped with additional Parmesan if you choose.
Have you ever had Instant Pot pea risotto? What’s your favorite flavor?
- French onion soup
- Mashed potatoes
- Wisconsin cheese soup (stovetop recipe also available)
- Corn chowder
- Spanish rice (one of my most popular recipes!)
- Creamy chickpea tomato soup (with adaptation to make on stovetop)
- Easy peasy tomato soup
- Homemade chicken stock
- Updated (healthier) honey bourbon chicken
- Chicken curry
- Pulled pork
- Broccoli cheddar soup
- Chicken Tikka Masala
- Lentil Soup
- 2 T olive oil
- 2 cloves garlic, minced
- 1 c arborio rice
- 2 1/4 c vegetable stock
- 1 t dried parsley
- 1 c frozen peas
- 2 oz Parmesan cheese, grated
- 1 T lemon juice
- pepper, to taste
- Turn Instant Pot to saute. While it heats, mince garlic.
- Add the olive oil to pot along with garlic and rice. Saute for 3 minutes, stirring occasionally.
- Turn off pot and add a half cup of stock while stirringto scrape up any bits stuck to the bottom. Add the remaining stock and parsley. Stir, then add the lid. Ensure the vent is set to seal. Set the cook time for 6 minutes.
- While Instant Pot pea risotto cooks, shred cheese. Once it beeps done, release the pressure carefully.
- Remove the lid and add the peas. Stir and let sit for a minute. Add pepper, lemon juice, and cheese and stir again until incorporated.
- If the risotto is too thick, add a tablespoon or two more stock and stir. Serve immediately topped with additional Parmesan if you choose.
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Nutrition Information:Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 223Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 661mgCarbohydrates: 23gFiber: 2gSugar: 3gProtein: 8g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
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