My kids have very…um…interesting tastes. They’re picky eaters, but in strange ways. Nothing will explain better than this recipe.
My plan was to make risi e bisi - Venetian rice and peas, a variation on risotto.
I asked the kids - are you OK if I mix peas into the rice? Their reaction?
“Eeeewww!”
Then I asked: What about edamame? They eyed me suspiciously, then two out of three agreed to try it.
Jump to:
Peas are too much. But edamame? Sure, they’ll eat soybeans. As I’ve said before, my kids are picky eaters…but, they’re picky eaters across a lot of cultures.
This is where I put my "no pressure cooker, no worries" disclaimer. Not today. I'm sure there are Italian grandmothers itching to rap me on the knuckles with a wooden spoon for saying this, but...this is one case where you are much better off using a pressure cooker. Traditional risotto? Thirty minutes of stirring, adding stock a ladle at a time, waiting for the rice to absorb it before adding the next ladle...forget it. PC all the way.
🥫Ingredients
- Olive oil
- Butter
- Onion
- Arborio rice
- White wine
- Chicken broth
- Frozen shelled edamame
See recipe card for quantities.
🥘 Substitutions
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.
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.
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.
This recipe can be vegetarian if you are OK with butter; use vegetable broth instead of the chicken broth. (And, again, if you're using store-bought broth, try to find low sodium broth.)
🛠 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.
Adapted From: Lorna Sass Pressure Perfect
Pressure Cooker Risotto with Edamame
- Total Time: 25 minutes
- Yield: 6 cups of risotto 1x
Description
Pressure Cooker Risotto with Edamame. Italian-Japanese fusion, with creamy risotto and crunchy edamame.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, finely minced
- ½ teaspoon fine sea salt
- 2 cups Arborio rice (or Carnaroli or Vialone Nano)
- ½ cup dry white wine
- 4 cups chicken broth (homemade or store-bought low sodium)
- 1 teaspoon fine sea salt (if using homemade stock)
- 2 tablespoons butter, cut into rough ½ inch cubes
- 1 cup shelled edamame, thawed (run water over them for a few minutes to thaw)
Instructions
- Sauté the aromatics: Heat the olive oil and butter in the pressure cooker pot over medium-high heat until the butter melts. Add the onion and ½ teaspoon salt, and sauté until the onion is softened, about five minutes.
- Sauté the rice: Stir the rice into the onions until it is coated with the oil and butter. Cook the rice, stirring occasionally, until it turns a pearly white color, about four minutes. Add the white wine, stir, and cook until the wine is absorbed by the rice, about 3 minutes.
- Pressure Cook the risotto for 5 minutes with a Quick Release: Stir in the chicken stock and 1 teaspoon salt. Lock the lid on the pressure cooker and cook at high pressure for 5 minutes in an Instant Pot, electric PC, or stovetop PC. Quick release the pressure and carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
- Stir in butter and edamame: Add the butter to the rice and stir until it melts. Stir in the edamame, then cover the pot and let stand five minutes to heat the edamame through. Serve and enjoy!
Equipment
Buy Now → - Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Asian/Italian Fusion
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☃️ 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
Pressure Cooker Risotto with Goat Cheese
Pressure Cooker Macaroni and Cheese
Pressure Cooker Osso Bucco
My other pressure cooker recipes
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Larry Dues says
Just made this one, finally. So easy, so good.
Mike Vrobel says
Thanks!
Carol says
I'm borrowing my daughter's 3 quart instant pot to see if I want to get one. How would I adjust the cooking time if I cut the recipe in half? It's just my husband and I, so no need to cook 2 cups of rice. Thanks!
Mike Vrobel says
Same cooking time, cut the ingredients in half.
Theresa Bushong says
I want to cook frozen edamame along with everything else because I want them to be softer. Is that possible?
Mike V says
Sure, you can try it - I'm worried they'll be completely blown out, but if they go in frozen, maybe not?
meira hand says
I do it and they remain whole, soft and yummy.
Dianna says
I'd love to do a saffron seafood risotto in the pressure cooker. How would I go about it without overcooking the seafood? I don't eat cheese so would have to work around it.
Mike V says
Add the seafood to the risotto after pressure cooking - it will take 3 minutes or so to cook. And, use shrimp stock or seafood stock if you can, or a 50/50 mix of water and clam juice.
Howard Thompson says
Beautiful, beautiful, beautiful. This weekend I'm making this along with your pan roasted chicken, since it's too wet outside for the grill.
Mike V @ DadCooksDinner says
I can't say about barley or jam...haven't cooks them straight up in the cooker...but rice came out fine in the stainless pot.
ePressureCooker says
Mike, I have an electric pressure cooker with a non-stick surface, but I'm curious for those who have the stainless steel pot like you do, do you have any problems with dishes like rice, jam, barley, etc. sticking to the bottom of the pot? (Was just curious.)
Mike V @ DadCooksDinner says
Since cheese is less dense than butter, I'd use a quarter cup to a half a cup of cheese, depending on how cheesy you want it to be. (I'd go with 1/4 cup myself.)