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    The Heirloom Pantry » Recipe Index » Dinner

    Instant Pot Risotto with Pancetta and Peas

    Published: Jan 12, 2020 · Modified: Jan 25, 2023 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

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    Instant Pot Risotto with Pancetta and Peas is a quick and delicious weeknight meal you can make in under 20 minutes. The crispy pancetta bits, earthy peas, and flavorful shallots add excellent rustic flavors to the creamy risotto.

    Instant Pot Risotto with Pancetta and Peas in bowls.

    Peas and Pancetta

    I always wondered why people grew up disliking peas. Growing up, my mom and Nonna would always make peas and pancetta as a side. The dish is so simple and only called for peas, pancetta, and onions. It turns out pancetta makes everything taste better.

    Peas and pancetta is a delicious, rustic dish with old Italian flavor. The peas turn out moist, tender, and loaded with yummy pancetta flavor. These flavors of my childhood inspired me to add peas and pancetta to a creamy risotto.

    Jump to:
    • Peas and Pancetta
    • Traditional Risotto v. Instant Pot Risotto
    • Ingredients
    • How to Make Instant Pot Risotto
    • Substitutions
    • Variations
    • Equipment
    • How to Store Instant Pot Risotto
    • Top Tip
    • Similar Recipes
    • Instant Pot Risotto with Pancetta and Peas

    Traditional Risotto v. Instant Pot Risotto

    The traditional method to make risotto is somewhat labor-intensive. It requires a lot of stirring, adding stock, and stirring some more until all of the stock is absorbed. This allows the risotto to remain al dente while absorbing the flavor. Making risotto via the traditional method is great if you have time! However, if you're on a time crunch and don't have the time to tend to the risotto, I recommend the pressure cooked method. Some pressure cookers include Ninja Foodi (here and here) and Instant Pot (here and here).

    Instant Pot Risotto with Pancetta and Peas in bowls in front of Ninja Foodi instant pot.

    Ingredients

    • Butter - A rich fat for cooking the ingredients.
    • Olive oil - The natural oil and healthy fat that helps saute the shallot and rice.
    • Shallot - Adds a sweet and mild flavor to the dish.
    • Arborio rice - A wide and long grain rice that makes a soft and thick risotto.
    • Pancetta cubetti - Tasty flavor crystals that provide texture and crunch.
    • Peas - Both sweet and savory, they combine perfectly with the risotto and pancetta for a perfect bite.
    • Saffron - Adds the sweet and quintessential floral taste to the risotto.
    • White wine - Adds a light flavor and acidity that balances out the other rich flavors.
    • Chicken stock - Provides the yummy and hearty base flavor in the risotto.
    • Grated Parmigiano reggiano - Contributes to the creaminess of the risotto as well as adding delicious cheesiness.
    • Parsley - A peppery and earthy garnish.

    How to Make Instant Pot Risotto

    • Heat the instant pot/pressure cooker - Plug in your pressure cooker and set to the sear or sauté setting on high. Once heated, add butter and olive oil. Once melted, add shallots and sauté until translucent, about 1 minute.  
    • Add rice to instant pot/pressure cooker - Add arborio rice and stir until completely coated in olive oil mixture. Toast the rice until lightly golden, about 2 minutes. 
    • Stir in ingredients - Stir in pancetta and peas, and cook for an additional 2 minutes. Allow the pancetta fat to render. Then, stir in saffron and white wine. The wine will sizzle and the rice will absorb the wine. After the wine is partially absorbed after 2 minutes, add chicken stock one cup at a time and stir until well-mixed.  
    • Cook on high for 8 minutes - Cover the pot with the lid and lock it in place. Adjust the setting to pressure and cook on high for 8 minutes. 
    • Release steam and stir - Once done, carefully release pressure and allow all of the steam to release before opening. Remove the lid and stir risotto. 
    • Add cheese and garnish - Stir in freshly grated parmesan or Parmigiano reggiano and season with salt and fresh cracked pepper to taste. Garnish with chopped parsley and serve with grated Parmigiano reggiano.
    Instant Pot Risotto with Pancetta and Peas in bowls with Ninja Foodi flatlay.

    Substitutions

    • Vegetarian - Replace pancetta with chopped crimini or shiitake mushrooms or asparagus and use vegetable stock instead of chicken stock.
    • Vegetable Risotto - a completely different risotto recipe from an excellent cook.
    • Onion - Use an onion instead of shallot if you prefer the stronger taste.

    Variations

    • Spicy - Add red chili pepper flakes to imbue heat into the dish
    • Deluxe - Add crimini or shiitake mushrooms or asparagus for extra yummy veggies.
    • Garlic - Add minced garlic for the classic aroma
    • Kid friendly - Add extra parmesan or Parmiggiano-Reggiano to make it extra cheesy.

    Equipment

    This easy risotto recipe requires kitchen essentials. You need a Ninja Foodi or Instant Pot, a cutting board, and a wooden spoon.

    How to Store Instant Pot Risotto

    Store leftover fried rice in an air-tight container in the refrigerator for up to 3 days. Reheat leftover rice by steaming it instant pot or in a pan on the stove or microwave it in a microwave safe container until hot.

    Top Tip

    Don't overcook the risotto, you want it to be al dente, not mushy.

    Similar Recipes

    For more recipes like Instant Pot Risotto, check out these other recipes:

    • Spring Risotto
    • Truffle Mushroom and Leek Risotto
    • Roasted Tomato Burrata Spaghetti
    • Uni Pasta
    • Cacio e Pepe with Burrata
    • What to Eat with White Rice: 21 Tasty Recipes
    Instant Pot Risotto with Pancetta and Peas in bowls.
    Print Recipe Pin Recipe
    5 from 3 votes

    Instant Pot Risotto with Pancetta and Peas

    Instant Pot Risotto with Pancetta and peas is a quick and delicious weeknight meal you can make in under 20 minutes. The crispy pancetta bits, earthy peas, and flavorful shallots add excellent rustic flavors to the creamy risotto. 
    Prep Time9 mins
    Cook Time8 mins
    Total Time17 mins
    Course: Dinner, Main Course, Pasta
    Cuisine: Italian
    Servings: 6
    Calories: 502kcal
    Author: Kathleen Higashiyama

    Ingredients 

    • 2 tablespoon butter
    • 1 tablespoon olive oil
    • 1 shallot chopped
    • 2 cups arborio rice
    • 4 oz pancetta cubetti
    • 1 cup peas
    • 1 teaspoon saffron
    • 1 cup dry white wine
    • 4 cups chicken stock
    • 1 cup grated parmigiano reggiano plus more for serving
    • Salt
    • Pepper
    • 4 tablespoon parsley chopped

    Instructions

    • Heat the instant pot/pressure cooker - Plug in your pressure cooker and set to the sear or sauté setting on high. Once heated, add butter and olive oil. Once melted, add shallots and sauté until translucent, about 1 minute.  
    • Add rice to instant pot/pressure cooker - Add arborio rice and stir until completely coated in olive oil mixture. Toast the rice until lightly golden, about 2 minutes. 
    • Stir in ingredients - Stir in pancetta and peas, and cook for an additional 2 minutes. Allow the pancetta fat to render. Then, stir in saffron and white wine. The wine will sizzle and the rice will absorb the wine. After the wine is partially absorbed after 2 minutes, add chicken stock one cup at a time and stir until well-mixed.  
    • Cook on high for 8 minutes - Cover the pot with the lid and lock it in place. Adjust the setting to pressure and cook on high for 8 minutes. 
    • Release steam and stir - Once done, carefully release pressure and allow all of the steam to release before opening. Remove the lid and stir risotto. 
    • Add cheese and garnish - Stir in parmesan or Parmigiano reggiano and season with salt and fresh cracked pepper to taste. Garnish with chopped parsley and serve with grated parmesan cheese or Parmigiano reggiano.

    Notes

    Some pressure cookers include Ninja Foodi (here and here) and Instant Pot (here and here).

    Nutrition

    Calories: 502kcal | Carbohydrates: 65g | Protein: 18g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 653mg | Potassium: 395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 14mg | Calcium: 226mg | Iron: 4mg
    Keyword: instant pot, instant pot risotto, ninja foodie, pancetta, parmesan risotto., peas, pressure cooked risotto, pressure cooker, risotto
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

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    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

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