Here is a recipe from my trip to Italy last year - Instant Pot Risotto with Pork and Cinnamon. We were in the Veneto - the rice basket of La Serenissima, the most serene republic of Venice, back when it ruled the Mediterranean from the 14th to 17th century.
I’m used to vegetable and seafood risotto; I’ve never had one with meat before. It was a revelation. The meat is a seasoning in this dish, not the center - the point is to flavor the rice. The hint of meat, cinnamon, and rosemary make this a filling side dish. I can see how it was the base of the Veronese diet - bulking up the local rice with a hint of meat and a lot of butter and cheese.
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No-stir risotto is another of my pressure cooker secret weapons. Back in the day it was a big pressure cooker selling point; every article on pressure cooking had to have an “easy risotto” recipe. Kuhn Rikon even made a 4 quart pressure cooker specifically sold as a “risotto cooker”, where the only difference from their regular model was the shape of the handles. (For more pressure cooker risotto, see my Instant Pot Shrimp Risotto, Instant Pot Mushroom Risotto, or Instant Pot Rotisserie Chicken Risotto.)
Don’t discount pressure cooker risotto just because it was trendy in the 1970’s. Give it a try, and you’ll see why everyone was so excited. Pressure cooker risotto is quick and easy.
🥫Ingredients
- Butter
- Pork
- Rosemary
- White wine
- Vialone Nano rice
- Chicken Broth
- Pecorino Romano
- Cinnamon stick
See recipe card for quantities.
🥘 Substitutions
Vialone Nano is traditional for this recipe from the Veneto, so that's what I call for in the recipe. Arborio rice is my default for risottos, because it is the easiest one to find at my local grocery stores. I prefer Carnaroli rice for pressure cooker risotto, when I can find it. It stands up to cooking a little better than Arborio or Vialone Nano, and I don’t mind having a little extra cushion when I’m pressure cooking.
Pork and veal: traditional Risotto All’Isolana is served with a 50/50 mix of pork and veal. I went with an all-pork recipe because some people are squeamish about veal. Also…because I’m cheap. Ground veal is expensive, and I can only buy it in sealed, 1 pound containers at my grocery store - more than I needed for this recipe. If you want a more authentic recipe, replace half the pork with veal.
The white wine is optional - it’s traditional in risotto, but you can leave it out if you are avoiding alcohol.
I use pinot grigio in my risottos - it’s a dry Italian white, so it feels appropriate - but use whatever white wine you have on hand.
If you use store-bought broth, watch out for “regular” chicken broth – it’s loaded with salt. If you can’t find low-sodium chicken broth, use water.
But, please, try homemade chicken broth. If you have an Instant Pot, you will love it.
Grated pecorino Romano is more traditional in this recipe, and tends to be cheaper than grated Parmesan, so that's what I use. But, if you have grated Parmesan, it will work too.
🛠 Equipment
A 6-quart pressure cooker. Pressure Cooker risotto converts a lot of people to pressure cooking - no tedious stirring needed, just a few minutes under pressure.
📏Scaling
This recipe doubles easily in a 6-quart pressure cooker. Cut all the ingredients in half and this recipe will fit in a 3-quart pressure cooker.
💡Tips and Tricks
- Pressure cooking is the key to easy risotto. No need to stir for 30 minutes, carefully ladling broth into the pot. I can lock the lid on my Instant Pot, set it to cook for 5 minutes, and have a fantastic risotto without all the extra work.
- Homemade broth is another key to this recipe. I know, I know, it's extra work. But it is SO GOOD. Make it ahead, freeze it in 2-cup containers, and you'll always be ready to make a fantastic risotto or chicken soup.
Inspired by Risotto All’Isolana from Riseria Ferron.
Print
Instant Pot Risotto with Pork and Cinnamon (Risotto All’Isolana)
- Total Time: 25 minutes
- Yield: 6 cups of risotto 1x
Description
Instant Pot Risotto with Pork and Cinnamon A filling risotto with ground pork and a hint of cinnamon, made easy by pressure cooking the risotto. No need for constant stirring!
Ingredients
- 2 tablespoons butter
- 1 pound ground pork
- ½ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
- 1 sprig fresh rosemary
- ¼ cup white wine (optional)
- 2 cups Vialone Nano rice (Or Arborio or Carnaroli)
- 4 cups homemade chicken broth (or store-bought low-sodium broth)
- ½ teaspoon fine sea salt (skip if using store-bought low-sodium broth)
- 2 tablespoons butter
- ¼ cup (1 ounce) grated pecorino Romano cheese
- ¼ teaspoon ground cinnamon
Instructions
- Sauté the pork: Heat 2 tablespoons butter in the pressure cooker pot over medium heat (sauté mode in an Instant Pot) until the butter stops foaming, about 3 minutes. Add the ground pork to the pot, sprinkle with the ½ teaspoon salt and ¼ teaspoon pepper, and add the rosemary sprig. Cook, stirring and breaking up the pork, until it loses its pink color, about 5 minutes. Pour in the white wine, bring to a simmer, and simmer for 1 minute. Scoop out half of the cooked pork with a slotted spoon and save for later. Remove the rosemary sprig and discard.
- Add the rice to the pot: Stir the rice into the pressure cooker pot, mixing it with the remaining pork. Pour in the chicken broth, stir in the ½ teaspoon salt, and lock the lid.
- Pressure Cook the risotto for 5 minutes with a Quick Pressure Release: Cook at high pressure for 5 minutes in an electric pressure cooker (Manual Mode or Pressure Cook for an Instant Pot) or stovetop pressure cooker. Quick release the pressure. Carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
- Stir in butter, cheese, cinnamon, and the reserved pork: Stir the 2 tablespoons of butter into the rice until it melts, then stir in the grated cheese, cinnamon, and the cooked pork we set aside earlier. Serve, sprinkling with a little extra grated cheese, and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Italian
☃️ Storage
According to the USDA, Leftover risotto is good for up to three days in the refrigerator, or three months in the freezer, as long as it is refrigerated (or frozen) within an hour of cooking. (I portion out my rice in 2-cup containers before I put it in the fridge or freezer.) Also, be sure to reheat the rice all the way through - to be precise, an instant read thermometer should read 165°F in the middle of the rice.
🤝 Related Posts
Instant Pot Risotto Milanese (Risotto alla Milanese)
Pressure Cooker Asparagus Risotto
Pressure Cooker Risotto with Goat Cheese
My other Instant Pot Pressure Cooker Recipes
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Sigrid Trombley
Mike,
I'm wondering about the portion of pork removed to add later. It's only cooked until it loses its pink color plus one more minute.
Mike Vrobel
After simmering the wine:
> Scoop out half of the cooked pork with a slotted spoon and save for later.