Say goodbye to standing over a pot of risotto, doling out cups of liquid until they are absorbed. Instead, we pour in all the broth at once and let the Instant Pot work its magic. Once it gets up to pressure it only takes 8 minutes to cook – which means you can spend more time hanging out with your loved ones this holiday season.
For a vegan version of this dish, use vegetable broth and swap in smoked tofu.
- 1 tbsp olive oil or ghee
- 1 onion, chopped
- 1 cup arborio rice
- 2 ½ cups chicken broth, warmed
- 1 cup frozen green peas, defrosted
- 2 cups lightly packed baby spinach or kale
- 1 large red bell pepper, finely chopped
- 250 g smoked salmon nuggets, chopped into chunks (can also used canned salmon)
- ½ tsp salt, or more to taste
Press ‘saute’ on the Instant Pot and add the oil or ghee. When it’s melted, add the chopped onion and saute for 3-4 minutes, until softened.
Stir in the arborio rice until it is completely coated with the oil and onions, and saute for another few minutes.
Pour in the broth and stir. Place the lid on the pot and turn the vent to ‘sealing’. Press ‘manual’ and set the timer for 8 minutes.
When the timer pings, quick release the pressure and then carefully open the lid. Stir in the remaining ingredients, ensuring everything is well mixed. Put the lid back onto the pot, and let it sit for 5 minutes. Stir again and serve.
Sondi Bruner is a Vancouver-based freelance writer, holistic nutritionist and food blogger. She believes that fresh, whole foods contain tremendous power and are the key to feeling healthy, energetic and joyful. For more of her recipes, visit www.sondibruner.com.