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betty's pressure cooker risotto

8 Pinches
RecipesandSmallTalk avatar
Sydney
Updated on Jul 30, 2017

Risotto in less than 20 minutes with no constant stirring - yes it is so! I'm often time poor and use my pressure cooker to create meals for my family is a flash. This recipe is fast, healthy and delicious. Feel free to add extra vegetables.

prep time 10 Min
cook time 20 Min
method Pressure Cooker/Instant Pot
yield 5-6 serving(s)

Ingredients

  • - 1 tablespoon butter
  • - 1 tablespoon oil
  • - 1 large carrot diced fine
  • - 1 large onion, diced fine
  • - 2 large celery sticks, diced fine
  • - 2 cups meat, diced (chicken, sausage, ham) - leave out for vegetarian option
  • - 2 cups aborio rice - risotto rice
  • - 4 1/2 cups boiling water
  • - 1 heaped teaspoon chicken or vegetable bullion powder
  • - pepper
  • - 3/4 cup frozen peas
  • - 1 cup grated cheese

How To Make betty's pressure cooker risotto

  • Step 1
    Over a high heat melt the butter and oil together. Add in the vegetables and cook for a 2-3 minutes and stir to stop burning.
  • Step 2
    Add in the meat and rice and cook for a further 2 minutes, stirring to get the rice coated in butter and oil.
  • Step 3
    Add in the boiling water and bullion. Pop on the pressure cooker lid and and switch the lid to pressure.
  • Step 4
    Cook until the pot comes to pressure (mine makes a high pitched squealing sound) and cook for 7 minutes. Reduce the heat to low and cook for further 5 minutes. Turn off the heat and bring back to pressure.
  • Step 5
    Once you can safely remove the lid, stir in the frozen peas. Stir in the grated cheese. Serve.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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