This delicious Instant PotPea Bacon and Pea Risottois a one-pot weeknight dinner that is packed with amazing flavors. Ready in a flash, this pressure cooker risotto eliminates the long cook time and constant stirring of a stovetop version.
Prep Time10 minutesmins
Cook Time15 minutesmins
Pressurizing/Depressurizing7 minutesmins
Total Time32 minutesmins
Course: Main Course
Cuisine: Fusion
Keyword: bacon and pea risotto, pea and ham risotto
Cook on sauté for ~1 minute, or until shallots are starting to soften and butter has melted.
Turn the Instant Pot off and add chicken stock. Scrape the bottom of the Instant Pot insert with a wooden spoon to deglaze.
4 cups low sodium chicken stock
Add rice, white wine, and black pepper. Stir to combine.
2 cups arborio rice, 1/2 cup white wine, 1/2 tsp black pepper
Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.
When the IP beeps, turn to "off". Allow it to sit for 2 minutes and then do a quick release with the nozzle set to venting.
When the vent has dropped, remove the lid and add the frozen peas. Place the lid back on the Instant Pot for 3 minutes. You do not need it lock the lid or do anything with the vent.
2 cups frozen peas
Remove the lid, add the Parmesan and stir to distribute the peas.
1/2 cup shredded Parmesan
Notes
For best results, use thick-cut bacon.
Low-sodium chicken stock is recommended.
If you like your risotto a bit "soupier", add an additional 1/2 - 1 cup of chicken stock in step 5 in the recipe card above.
If you are adding leftover protein that has already been cooked, add it with the peas in step 9.
If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure.