If you’re a fan of risotto, an electric pressure cooker like the Instant Pot might just be necessary. I LOVE risotto, but rarely make it because of the care and time it takes to cook it successfully. Made with the IP it couldn’t have been any easier. Arguably one of my favorite flavor trios, the Lemon, Peas, and Parmesan make for a really bright yet comforting dish. The addition of the prosciutto makes it just hearty enough to call a meal. Mushrooms would also be delicious in this one. If there’s one recipe to make in the Instant Pot, it might just be risotto! Also, HUGE hit with kids and adults alike which is always a win.
Instant Pot Risotto with Lemon, Peas, & Parmesan
Yield 4 servings
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta, diced
- 1 garlic clove, minced
- 1 1/2 cups Arborio rice
- 4 cups chicken broth or stock
- 1 1/2 teaspoons kosher salt
- 1/4 cup dry white wine (optional)
- 3/4 cup petite peas, frozen
- 1/2 cup grated Parmesan cheese, plus more for serving
- Zest and juice from 1 lemon
- Fresh parsley or micro greens, for serving
Using the saute setting on your Instant Pot, heat 1 tablespoon of the olive oil, add the pancetta and cook until crisp, about 8 minutes. Transfer crisped pancetta to a paper-towel lined plate.
Add the garlic to the pressure cooker and cook until fragrant, about 1 minute. Add the rice and salt and saute until toasted, 3 minutes. If using, pour in the wine and let it simmer until it has evaporated. Add the chicken broth and half of the pancetta and stir to combine. Cover with the lid and cook on HIGH pressure for 6 minutes.
Release the pressure manually and stir in the peas, Parmesan, and lemon. Keep stirring until the risotto is creamy. Season to taste with salt and cracked black pepper. Just before serving, garnish with the remaining prosciutto, parmesan and greens.