Step 1

Heat the oil in the Instant Pot or pressure cooker. Sauté the onions and garlic about 5 minutes, until the onions are translucent. Add the rice and continue to stir to coat the grains. Stir in 3 ½ cups of the vegetable broth.

Step 2

Lock the lid in place. Bring to high pressure and cook for four minutes. Remove from heat and release the pressure immediately, following the directions for your pressure cooker. For Instant Pots, turn the top dial to Vent.

Step 3

For Instant Pots: Press saute. With stovetop pressure cooker, return to the heat.  Stir in the pinto beans, green chiles, chard ribbons, and the remaining ½ cup of vegetable broth. Cook, stirring constantly until the chard has wilted and the beans are heated through. The risotto should be creamy yet still al dente, with a bite to your tongue. Stir in the cheese, if using, or red pepper flakes. Taste and add salt if you think it’s needed. If you like more spice, add another pinch of red pepper flakes. Garnish with toasted pumpkin seeds.