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Home » Instant Pot Recipes » Rice

Instant Pot Risotto With Celery & Peas

Published: Aug 25, 2017 · Modified: Jan 11, 2024 by Irena Macri · This post may contain affiliate links · 14 Comments

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This quick and easy Instant Pot risotto is perfect for a weeknight dinner on the budget. Made with frozen peas, celery and Parmesan, it's totally delicious and budget-friendly.


Instant Pot Risotto With Peas & Celery

This Instant Pot risotto is super quick and easy and is perfect if you're on the budget. Rice, celery, onion and frozen peas are all cheap yet nourishing foods and are often present in most kitchens already. The only thing that might make a dent on the wallet is the Parmesan cheese, but let's face, it makes risotto into what it is - creamy, velvety, savoury goodness.

You can use this recipe as a template to use up other vegetables or ingredients. Diced carrots, mushrooms, leftover green beans or even diced beetroot, will all go well in a gorgeous risotto. I like to serve it with a simple green salad or steamed veggies on the side.

Leftovers can be turned into pan-fried rissoles or arancini balls, or you can add some tinned tuna or salmon to turn the cold risotto into nourishing fish cakes. Great for lunchboxes!

Instant Pot Risotto With Celery & peas

HOW TO MAKE THIS INSTANT POT RISOTTO

Risotto requires a special type of rice called arborio rice, which is a high-starch, short-grained rice that helps to give the dish that famous thickness and creaminess. I like to use organic arborio, such as this brand from Amazon, but you can use regular and cheaper risotto brands. Unlike regular white rice, DO NOT RINSE this rice before cooking or you will reduce the starch content and that’s what we need for a perfect risotto.

This recipe calls for 2 cups of stock. Essentially, it’s 2:1 ratio of stock to arborio rice for the pressure cooker recipe, so if you're making a smaller batch or a larger batch, adjust the liquid accordingly. For a vegetarian version, use vegetable stock cube and water or ready-made stock. For omnivores, chicken stock works really well here.

You will find the full recipe down below but there are three simple steps to making this simple risotto:

Step 1. Saute the onions and butter (or olive oil) for a few minutes.

Step 2. Add the rest of the cooking ingredients and pressure cook on HIGH for 5 minutes with 5-minute natural pressure release.

Step 3. Stir in the cheese and lemon juice. Enjoy!

How to make Instant Pot risotto with celery and peas
Pressure Cooker risotto with celery and peas

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Instant Pot Risotto With Pea & Celery (Vegetarian, Gluten-Free)

Rate This Recipe

4.86 from 7 votes

Instant Pot Risotto With Celery & Peas

This quick and easy Instant Pot risotto is perfect for a weeknight dinner on the budget. Made with frozen peas, celery, and Parmesan, it's totally delicious and budget-friendly. Gluten-free!
Print Recipe Pin Recipe
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Servings: 3
Calories: 413kcal

Ingredients

  • 2 tablespoons butter or 3 tablespoons olive oil
  • 1 medium onion diced
  • 2 celery sticks diced into small cubes
  • ½ teaspoon sea salt
  • ½ teaspoon pepper I used white pepper
  • 1 cup arborio rice special risotto rice that is extra starchy
  • 1 cup green baby peas frozen
  • 2 cloves of garlic finely diced
  • Zest of ½ lemon optional but nice
  • 2 cups vegetable stock or chicken if you like, I used 1 vegetable stock cube and 2 cups water

To finish

  • 1 oz. Parmesan cheese grated (30 g)
  • 2 tablespoons lemon juice

Instructions

  • Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the butter (or olive oil), onions, celery, salt and pepper and sauté for 4-5 minutes, stirring a few times.
  • Add the rice, peas, garlic, stock and lemon zest and stir through. Press Keep Warm/Cancel key on the Instant Pot to stop the Sauté function. Make sure to scrape any rice kernels or vegetables off the inner pot walls.
  • Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 5 minutes. After 3 beeps the pressure cooker will start going.
  • Once the timer goes off, allow the pressure to release for 4-5 minutes and then, carefully, use the quick release method to release the rest of the steam and pressure.
  • Open the lid and stir in the Parmesan cheese and drizzle with lemon juice. Serve while hot with a side salad or veggies.

Nutrition

Calories: 413kcal | Carbohydrates: 68g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 1247mg | Potassium: 272mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1034IU | Vitamin C: 27mg | Calcium: 115mg | Iron: 4mg
CourseMain
CuisineItalian
KeywordArborio rice, Budget-Friendly, Dinner Recipes, Family-Friendly, Gluten-Free, Instant Pot Risotto, rice
Made this recipe?Mention @instantpoteats or tag #instantpoteats!

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Instant Pot Risotto With Peas & Celery

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Comments

  1. Diane Adam

    June 4, 2024 at 11:26 pm

    So delicious ...didnt have lemon but used lime...very fresh tasting

    Reply
  2. Teapot

    May 17, 2023 at 1:03 pm

    Unbelievably fast and sooo good. 15 mins including prep and cooking. I didn't have any peas so used beans instead. Was absolutely nom nom!!

    Reply
    • Ann Fabrizio

      May 22, 2023 at 8:49 pm

      Thank you! Glad you found a yummy substitute for the peas.

      Reply
      • Teapot

        May 24, 2023 at 2:50 am

        Ann can you please tell me how much liquid should I use to double this recipe?

        Reply
  3. Anonymous

    April 10, 2021 at 6:11 pm

    Great recipe

    Reply
  4. Nina Reich

    January 23, 2018 at 11:18 pm

    This came out perfect! I omitted the celery and added some diced ham. Delicious!

    Reply
    • instantpoteats

      February 2, 2018 at 4:26 pm

      YUM! Adding ham sounds delicious. So happy you enjoyed it.

      Reply
  5. Alison Noyce

    January 15, 2018 at 2:33 am

    I thought I clicked 5 stars. It is totally a 5 star recipe!

    Reply
    • instantpoteats

      January 15, 2018 at 6:08 pm

      Fantastic!!! We love your feedback, and yes - pre-chopped veg is where it's at for those easy recipes!

      Reply
  6. Alison Noyce

    January 15, 2018 at 2:32 am

    This is the first recipe that I have made in my instant pot. I bought pre-chopped onion and celery which made it super fast and easy. LOVED it!

    Reply
  7. needib

    January 9, 2018 at 2:15 am

    This was the very first recipe I made with my instant pot. I decided to double it--not advisable for a first-timer, I know--but it turned out great! I doubled everything except the lemon juice (I kept that the same). I sautéed for 6 minutes (instead of 4-5) and pressure-cooked on high for 4 minutes (instead of 5). It turned out rich and creamy; the whole family loved it, even the picky 11 year-old! I t did take me WAY longer than 20 minutes, though; I might have been a little slow with the new cooking method, but I think 20 mins is overly optimistic; there about 20 mins worth of chopping and grating alone here, not including cooking time. If you have your own personal sous-chef, then 20 mins is probably about right!

    Reply
    • instantpoteats

      January 9, 2018 at 8:04 pm

      I am so happy it turned out great for you! Yes - it can be a lot of prep time and waiting for the pot to come to pressure, but we're just accounting for "cooking" time. In any case, hopefully this winning family dish is make-again worthy. So awesome the kid loved it too! Happy pressure cooking, I hope you make many more stunning dishes.

      Reply
  8. Cilka

    December 30, 2017 at 12:48 am

    Well, I'm impressed! This recipe was great! After rice and beef stew it was only my third recipe with my instant pot and I'm sold. It was easy, healthy, and came out creamy and filling. Great job.

    Reply
    • instantpoteats

      January 5, 2018 at 9:02 pm

      I am so glad you enjoyed it!

      Reply

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