Instant Pot Risotto with Peas and Artichokes
Homemade risotto is easier than ever when made in the Instant Pot pressure cooker or the slow cooker! This Instant Pot risotto with peas and artichoke hearts is my kids’ favorite version of the creamy classic Italian rice dish.
Risotto has been one of my eldest daughter’s favorite foods since she was about one year old. 9 years later, she still asks for risotto every few weeks. In 2013 I posted this Risotto with Peas and Carrots recipe, made in the traditional method. There are a couple of other risotto recipes that live here on the blog too. When my daughter started loving risotto at a year old, I learned how to make it in the slow cooker. If you go way back in the blog archives to 2009 you might find this (rather embarrassing post with terrible photography) for Slow Cooker Artichoke Risotto.
One day I would love to go through and update all my old posts. Since constantly stirring a pot of risotto for half an hour isn’t always doable with a baby, the slow cooker method made things easy. Now that I have an Instant Pot electric pressure cooker, I’ve been using it to make risotto quickly rather than slowly. Have I mentioned how much I adore my Instant Pot. Are you getting tired of seeing Instant Pot recipes here? My Instant Pot Lentil Soup was such a hit with such rave reviews that I wanted to share more Instant Pot recipes with you.
Risotto is one of those warm comforting dishes that just makes you feel happy inside. Now that I have such a quick and easy way to cook risotto, I even pack it on hot containers for school lunches. It may not be the traditional Italian way, but the Instant Pot makes homemade risotto easy even on the busiest nights. If you don’t yet own an electric pressure cooker, don’t worry, I’ll share the slow cooker method as well.
I personally love standing at the stove stirring hot broth into risotto for half an hour. The stirring is almost therapeutic and watching the rice go from hard and dry to soft and creamy is so satisfying. As a busy mama though, I don’t always have that time or energy at the end of the day while helping with homework. One of the first things I learned to make in my Instant Pot pressure cooker was risotto.
The Instant Pot makes risotto so quick and easy that it’s even doable for weekend lunches. Instant Pot risotto is literally five minutes of prep and then you can set the cooker and forget about it.
Risotto feels intimidating to a lot of people. I get it, because of the stirring bit. But making risotto is really incredibly simple and once you get the hang of it’s one of those things you can make without a recipe, adding whatever flavors and ingredients you happen to have or want at the time. Risotto is mostly just rice and broth. The type of rice you use is crucial to making risotto as only specific varieties will work. Arborio rice is most commonly used here in the US, though other Italian short grain rice varieties like carnaroli and vialone are also traditionally used for risotto. It’s important to use one of these varieties to achieve a creamy risotto.
Should we rinse risotto rice the way we do other rice? No, don’t do it! We don’t want to rinse any of that starchiness away! I have, however, heard of people making farro risotto, or “farroto” which is something I would love to try in the future! Farro does contain gluten, but it’s a higher protein ancient grain that’s frequently used in Italian cooking. You can check out my Italian Farro Salad here if you like.
I learned the correct time for cooking risotto in the pressure cooker from the cookbook, Vegan Under Pressure, so I’ll link that book below. It’s my go-to for cook times for grains and beans especially. I like to add a little more umami flavor to my risotto when serving and there are a few ways to do that. Sprinkle with Parmesan or truffle salt/oil, or stir in some nutritional yeast. I also love adding fresh herbs or arugula for an extra pop of freshness.
I made a short video to show you how to make this Instant Pot risotto. Sometimes a video is worth a thousand words.
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, peeled and diced
- 3 cloves garlic, minced
- 1 1/2 cups arborio, carnaroli, or vialone 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)
- 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.
- 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.
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. 2. Nutrition information is approximate and based on 1/4 of the total recipe. If your health depends on nutrition information, please calculate using your favorite nutrition calculator.
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 228 Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g