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.
1cupgrated parmigiano reggianoplus more for serving
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.