Pressure Cooker Spinach Risotto


  • 3 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups short-grain rice, such as Arborio
  • 3 cups chicken broth
  • 1 cup dry white wine
  • 1 teaspoon salt
  • 1 teaspoon coarse black pepper
  • 5 ounces fresh spinach, stemmed and coarsely chopped
  • 1/4 cup chopped fresh basil
  • 1 cup freshly grated Parmesan cheese


  1. Remove lid of pressure cooker. Press BROWN/SAUTÉ mode. Add butter, onion and garlic to cooking pot. Stirring occasionally, cook until tender, about 5 minutes. Add rice. Cook and stir for 2 minutes, or until the rice is well coated. Pour in chicken broth, wine, salt and black pepper.
  2. Place lid on pressure cooker, turn lid to lock and move steam release valve to closed position.
  3. Press RICE/RISOTTO mode and adjust cooking time to set for 8 minutes.
  4. When cooking has finished, press steam release button to quick release pressure. Remove lid. Stir in spinach, basil and Parmesan cheese. Cover and let stand until spinach is wilted and cheese is melted.

Serves: 6

Test Kitchen Tip: If using MANUAL mode, select HIGH pressure and set for 8 minutes. When finished cooking, press steam release button to quick release pressure.


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