Pressure Cooker Risotto with Leeks, Peas, and Tarragon

Step 1

Chop the leeks and rinse and drain really well before adding to the recipe, they tend to have sand or grit in between the leaves so pay special attention to rinse all that out.

Step 2

In the inner pot of your Instant Pot or other pressure cooker, turn on the saute function, add the oil and saute the onions and leeks for about 4-5 minutes, stirring frequently.

Step 3

Now turn off the saute function, you don't want the rice to stick to the bottom of the pot.

Step 4

Add the Arborio rice and stir until it begins to turn opaque, about 1- 2 minutes.

Step 5

Turn the saute function back on and then add the wine and continue to cook for a further 3-4 minutes until most of it has been absorbed.

Step 6

Add the low sodium chicken broth to the pot, stir, and lock the lid. Turn the steam release vent to 'sealing' and using the 'manual' or 'pressure cook' setting, adjust it to cook for 5 minutes at High Pressure. It will take about 7-10 minutes to come to pressure.

Step 7

When the cook time is up release the pressure right away (QR, or quick release) and carefully open the lid.

Step 8

Add in the lemon juice, lemon zest, parmesan cheese, salt, pepper, tarragon, peas and butter and stir until the cheese is melted. If you prefer a more soupy consistency to your risotto simply add a little more chicken broth and stir it well to combine.Taste and further adjust the seasoning or add more cheese as desired.