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  • Writer's pictureTerri Windover

Instant Pot Risotto with Peas and Artichokes

Yes, I’m still in love with my Instant Pot. It’s like a super cool boyfriend that keeps buying you flowers even after the “honeymoon phase”. Or in my case skidoo parts lol. 

This Risotto with peas and artichokes is delicious and pretty on the plate. And the best part about the Instant Pot is it eliminates the constant stirring that’s usually needed. The number one reason most people don’t make it. There’s something to be said for the pain in the a$$ factor in life.  

INGREDIENTS: * 2 tablespoons extra virgin olive oil * 1 small yellow onion, peeled and diced * 3 cloves garlic, minced  * 1 1/2 cups arborio rice  * 4 cups vegetable stock, plus more if needed  * 1 1/2 cups frozen peas, thawed  * 1 (12 oz.) jar artichoke hearts, drained  * salt, to taste * freshly ground black pepper, to taste * 1/4 cup nutritional yeast or a pinch of truffle salt (optional) * fresh Italian parsley or basil, for garnish (optional)  INSTRUCTIONS: 1. Heat the olive oil in the Instant Pot with the saute mode. Add the onion and saute until tender and golden brown, about 5 minutes. Add the garlic and saute another minute longer. Add the rice and stir to toast for about one minute. Add the vegetable stock. Place the lid on the Instant Pot and make sure the valve is set to sealing. Cook on manual for 5 minutes.  2. Quick release the pressure by carefully and slowly pulsing the valve to venting so that the juices don't spray out. Remove the lid away from you. Stir the risotto and add more broth if needed to loosen it up. Stir in the peas and artichokes. Season with salt and pepper. Lock the lid back on for a few minutes to heat up the peas and artichokes. Stir again and season to taste with salt and pepper, and nutritional yeast, if using. 

NOTES: 1. If using a slow cooker, follow the recipe but cook on high for 2 hours. Add the vegetables for the last 30 minutes or at the beginning. 

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