clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl of rice and peas with more peas and a bag of vialone nano rice in the background

Instant Pot Venetian Peas and Rice (Risi e Bisi)

  • Author: Mike Vrobel
  • Total Time: 30 minutes
  • Yield: 4 cups of rice 1x


Instant Pot Venetian Peas and Rice. Risi e Bisi in the pressure cooker.


  • 2 tablespoons butter
  • 1 small onion, minced
  • 4 ounces diced pancetta
  • 2 cups Italian medium grain rice (Vialone Nano is traditional, Arborio or Carnaroli are also good choices)
  • 4 cups homemade vegetable broth (or store-bought low-sodium vegetable broth)
  • 1 teaspoon fine sea salt (½ teaspoon if using store-bought low-sodium broth)
  • 2 tablespoons butter, cut into 1 tablespoon pieces
  • 6 ounces petite frozen peas (about 1 ½ cups by volume), rinsed to remove any ice
  • ¼ cup (1 ounce) grated pecorino romano cheese (optional)


  1. Sauté the onion and rice: Melt the butter in an Instant Pot set to sauté mode (medium heat in a pressure cooker). Add the onion and pancetta and sauté until the onion softens and the pancetta starts to brown, about 3 minutes. Stir in the rice and cook, stirring and scraping the bottom of the pot occasionally to make sure nothing is sticking, until it the rice turns translucent at the edges, about 5 more minutes.
  2. Pressure Cook the risotto for 5 minutes with a Quick Release: Stir in the vegetable broth and 1 teaspoon salt. Scrape the bottom of the pot to loosen any browned bits stuck to the bottom of the pot. Lock the lid on the pressure cooker. Cook at high pressure for 5 minutes for both electric pressure cookers and stovetop pressure cookers (Use Manual or Pressure Cook mode for an Instant Pot). Quick release the pressure. Carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
  3. Stir in butter and steam the peas: Leave the pot in keep warm mode (or put a stovetop pressure cooker over low heat.) Stir the butter and frozen peas into the rice. Cover the pot (but don’t lock the lid) and let the residual heat steam the peas until they are heated through, about five minutes. Add the (optional) grated cheese, and stir the cheese into the rice. Serve and enjoy!


Want a vegetarian version of this recipe? Skip the pancetta, and use a medium onion.

If you use store-bought broth, watch out for high-sodium vegetable broth. It’s very salty. Skip the salt that goes into the pot with the broth…and probably the grated cheese, too.

Fresh peas: If you have fresh spring peas available, you can substitute them for the frozen peas. Shell them, blanch them in boiling water, and add them when the recipe calls for the frozen peas.

I had to make the cheese optional – my kids won’t eat risotto with cheese in it for some reason – but it is a nice touch.


6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

Flat edged wooden spoon

  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Italian

Keywords: Instant Pot Venetian Peas and Rice (Risi e Bisi), Pressure Cooker Venetian Peas and Rice (Risi e Bisi)