Best 7 Instant Pot Asparagus Risotto Recipes
Indulge in the creamy delight of Instant Pot Asparagus Risotto, a dish that combines the vibrant flavors of spring asparagus, savory Parmesan cheese, and aromatic Arborio rice. This hassle-free recipe utilizes the convenience of a pressure cooker to deliver a restaurant-quality risotto in just a fraction of the time.
Craving a taste of Italy? Try our irresistible Italian Sausage Kale Soup, a hearty and flavorful broth brimming with tender sausage, hearty kale, and a symphony of Italian herbs. For a delightful vegetarian option, explore our Creamy Mushroom Risotto, a rich and comforting dish where succulent mushrooms and creamy Arborio rice come together in perfect harmony.
Transport your taste buds to the Mediterranean with our vibrant Greek Lemon Chicken and Potatoes, a one-pot wonder that bursts with the bright flavors of lemon, garlic, and oregano. And for a zesty twist, dive into our tangy Lemon Butter Garlic Shrimp, a quick and easy seafood treat that's sure to tantalize your palate.
These recipes, all conveniently prepared in your Instant Pot, offer a culinary journey that caters to diverse preferences and dietary needs. From the classic comfort of risotto to the vibrant zest of Mediterranean cuisine, there's a dish here to satisfy every craving. So, don your apron, gather your ingredients, and let the Instant Pot work its magic, bringing these delectable dishes to life in no time.
INSTANT POT ASPARAGUS RISOTTO
This delicious Instant Pot Asparagus Risotto is a simple weeknight dinner that is packed with amazing flavor.
Provided by Sarah Cook - Sustainable Cooks
Categories Side Dish
Time 19m
Number Of Ingredients 11
Steps:
- Set the Instant Pot to sauté. Melt butter and sauté the garlic and onion until softened (~2 min).
- Add white wine, 2 cup chicken stock (reserving 1/2 cup for later).
- Scrape the bottom of the Instant Pot and then add rice, kosher salt, black pepper, and lemon zest.
- Place the lid on the Instant Pot and set the vent to sealing. Press Manual>High>5 minutes.
- Allow for a natural release for 2 minutes and then perform a quick release to remove additional pressure.
- When the vent has dropped, carefully open the lid. There will still be liquid not absorbed.
- Add the remaining 1/2 cup of chicken stock and stir well, lifting the rice from the bottom to make sure the stock makes contact with the bottom of the insert. The risotto will look soupy at this point.
- Add the asparagus on top of the rice without stirring. Put the lid back on, flip the vent to sealing, and press manual, high pressure, and toggle down to 0 min cook time.
- When the Instant Pot has finished the 0-minute process, flip the vent and do a quick release.
- Carefully open the lid, stir in the Parmesan cheese.
Nutrition Facts : ServingSize 1 cup, Calories 402 kcal, Carbohydrate 53 g, Protein 14 g, Fat 14 g, SaturatedFat 8 g, TransFat 0.3 g, Cholesterol 36 mg, Sodium 566 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 5 g
ASPARAGUS RISOTTO RECIPE
The bright, fresh flavors of asparagus permeate this creamy risotto. Made in the instant pot, asparagus risotto is such a simple main dish!
Provided by LifeMadeSimpleTeam
Categories Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- In a small saucepan set over low heat, add chicken broth. Let broth warm while preparing remaining ingredients.
- Turn Instant Pot on SAUTE. When hot, add 2 tablespoons butter. Once the butter has melted add the shallot and cook for about 2 minutes, stirring frequently. Add garlic and cook until fragrant
- Stir in rice, salt, and pepper. Cook for 1 minute, stirring frequently.Pour in warm broth, stir then close lid
- Turn Instant Pot on MANUAL mode with high pressure selected for 6 minutes. Once cooked, allow for the pressure to release manually by switching the valve to venting, this usually takes 5 minutes
- Meanwhile, in a skillet set over medium heat, add the olive oil. Once hot, add the asparagus and cook for 8-10 minutes or until soft
- Remove the lid and stir in the remaining butter and the Parmesan. Let rest for 5 minutes, stir and serve
- Garnish with asparagus and additional Parmesan.
Nutrition Facts : Calories 193 kcal, Carbohydrate 23 g, Protein 6 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 388 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
ASPARAGUS LEMON RISOTTO
If you've ever had risotto, you know how decadent and delicious this dish is. And if you've ever tried to make it before, you know how tedious cooking it can be. With the Instant Pot, you can create creamy, parmesan-laden homemade risotto quickly. We recommend you serve this dish with Italian parsley and extra grated cheese.
Provided by Instant Brands Culinary Team
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- Select SAUTÉ, HIGH. Select START.
- Add olive oil to the inner pot. Once oil is hot, add chopped asparagus and cook for about 5 minutes, until slightly tender.
- Remove asparagus and place into a bowl. Set it aside.
- Add unsalted butter to inner pot. Once butter has melted, add diced shallot and cook for 2 minutes. Add minced garlic and cook for about 5 minutes, until slightly tender, until fragrant.
- Add rice to inner pot and occasionally stir for 2 minutes until each grain is coated with butter. Select CANCEL to turn off SAUTÉ.
- Pour in the vegetable broth. Add lemon juice and lemon zest, then stir.
- Secure the lid for pressure cooking.
- Select PRESSURE COOK, HIGH. Set time to 6 minutes (00:06). Select START.
- Once program ends, allow for a 5-minute Natural Release. Then, Quick Release remaining pressure. Select CANCEL.
- Remove lid. Add grated parmesan and cooked asparagus.
- Stir risotto until cheese melts, about 1 minute. Salt and pepper to taste.
INSTANT POT® ASPARAGUS RISOTTO
This creamy asparagus risotto looks and tastes decadent, but it's surprisingly easily made in the Instant Pot®!
Provided by fabeveryday
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and saute in butter for 2 minutes; remove and set aside on a plate.
- Return shallots and garlic to the Instant Pot® and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and saute in the wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.
Nutrition Facts : Calories 611.4 calories, Carbohydrate 81.3 g, Cholesterol 76.2 mg, Fat 23.1 g, Fiber 3.6 g, Protein 14.5 g, SaturatedFat 14.1 g, Sodium 1498.2 mg, Sugar 4.5 g
INSTANT POT® RISOTTO
Risotto in the Instant Pot® has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes! Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.
Provided by Kim's Cooking Now
Categories Main Dish Recipes Rice Risotto Recipes
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Dissolve the chicken bouillon cube in the hot water and set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.
- Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.
Nutrition Facts : Calories 446.5 calories, Carbohydrate 57.2 g, Cholesterol 26.4 mg, Fat 18.7 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 7.3 g, Sodium 547.4 mg, Sugar 0.8 g
PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS
This speedy method of making risotto works every time! -Kim Gray, Davie, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
INSTANT POT® MUSHROOM RISOTTO
Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, stirring often, adding 1/4 cup of hot stock at a time, then more stirring. It's a labor-intensive dish that's worth the fuss. However, risotto made in a pressure cooker is so simple and quick that it feels like cheating. It's not. This is the real stuff. You'll probably start making risotto far more often after you try this one.
Provided by Shauna James Ahern
Categories Main Dish Recipes Rice Risotto Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Select the Saute function on an electric pressure cooker (such as Instant Pot®). Add butter and olive oil; stir until butter melts, about 2 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 3 minutes. Stir in onion; cook for 2 minutes. Add rosemary sprig; cook for 1 minute.
- Stir rice into the pot until each grain is coated with butter-olive oil mixture, about 2 minutes. Pour in wine; simmer for 3 minutes. Pour in chicken stock, stirring to scrape the sides of the pot. Simmer for 1 minute.
- Close and lock the lid. Turn the venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Tap venting knob a few times with a wooden spoon or spatula. Stand back; turn knob to point at Vent. Remove lid when pressure is released, about 5 minutes.
- Stir risotto until creamy, about 1 minute. Discard rosemary sprig. Season with salt and pepper. Stir in Parmesan cheese until melted and combined.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 76.6 g, Cholesterol 40 mg, Fat 28.7 g, Fiber 2.2 g, Protein 12.4 g, SaturatedFat 11.1 g, Sodium 881.4 mg, Sugar 3.6 g
Tips:
- Choose the right type of rice. Arborio or Carnaroli rice are the best choices for risotto because they have a high starch content, which helps to create a creamy texture.
- Toast the rice before adding liquid. This helps to develop the flavor of the rice and prevent it from becoming gummy.
- Add the liquid gradually, stirring constantly. This helps to prevent the rice from sticking together and ensures that it cooks evenly.
- Use a flavorful broth. The broth you use will add a lot of flavor to the risotto, so choose one that you like. Chicken broth, vegetable broth, or seafood broth are all good options.
- Add vegetables and other ingredients to your liking. Risotto is a versatile dish that can be customized to your taste. Some popular additions include asparagus, mushrooms, peas, and shrimp.
- Finish the risotto with cheese and butter. This adds a rich and creamy flavor to the dish.
Conclusion:
Instant Pot asparagus risotto is a quick and easy way to make a delicious and elegant meal. With just a few simple ingredients, you can have a creamy and flavorful risotto that is perfect for any occasion. So next time you're looking for a quick and easy dinner idea, give instant Pot asparagus risotto a try.
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