Instant pot chorizo risotto with peas

Ingredients

	1.5 cups uncooked arborio rice – a type of Italian short-grain rice that is necessary to make risotto
	200 g chorizo sausage peeled and chopped
	1 cup of frozen peas are best, as fresh or canned peas will cook too quickly. (If you only have fresh or canned peas, add them at the end at the same time as the parmesan, instead of cooking with the rice.)
	1/2 cup grated parmesan cheese
	(optional) 1 medium chopped or sliced white onion

Spices, herbs and ingredients for flavor:

	1/2 teaspoon of garlic powder
	2-3 sprigs of chopped fresh or dried parsley
	6 cups of liquid Beef stock or cube of beef stock with water
	2 tablespoons of butter
	(Optional) 1/2 cup of dry white wine
	Pinch of salt and pepper

How to make this chorizo risotto

1. Add all ingredients (except the parmesan cheese) to the Instant Pot.
2. Set it to High Pressure for 5 minutes.
3. Allow a natural pressure release once cooking is complete. Carefully open the lid and stir the risotto.
4. Stir in the parmesan cheese. (If there is too much liquid, activate the Sauté function for a few minutes and stir until thickened.)
5. Serve warm.

It may not seem like an obvious choice putting chorizo into a risotto, but I can tell you that this is one combination that definitely goes well together.

The smoky chorizo adds a ton of flavor to the rice and peas, making it a perfect option for busy weeknights or relaxed weekends.

You can use any type of chorizo you like, the milder Spanish chorizo or the more spicy Mexican chorizo for even more of a kick. The rice should be a short-grained rice like Arborio or Carnaroli in order to get that creamy risotto effect.

For the peas however, I do recommend using frozen peas so that peas do not over cook in the Instant pot. You could use fresh peas, but just keep in mind that they will likely be mushy. (But some people prefer mushy peas!)

It is one of those dishes that you can quickly pop into the Instant pot and set to cook, and you have a full meal in 20 minutes or less. And who doesn’t love that!?

Similar rice recipes

Instant pot chorizo and pea risotto

An easy Italian risotto with chorizo and peas made in the instant pot.

5 from 2 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Courses

Cuisine Italian

Servings 4

Calories 676 kcal

Equipment

• Cellini 24 Piece Dinnerware Set, Service for 6
• Cuisinart Professional 15 Piece Cutlery Block Set
• Instant Pot Duo Nova 8qt 7-in-1 One-Touch Multi-Use Programmable Electric Pressure Cooker

Ingredients

  

1x2x3x

• 1.5 cups uncooked arborio rice
• 200 g chorizo sausage peeled and chopped
• 1/2 cup grated Parmesan cheese
• 1 cup of frozen green peas *
• 1/2 cup of dry white wine (optional)
• 1 medium onion, sliced (optional)

Herbs and spices

• 6 cups of beef stock
• 1/2 teaspoon of garlic powder
• 2-3 sprigs of chopped parsley
• 2 tablespoons butter
• pinch of salt and pepper

Instructions

 

• Add all the ingredients to the instant pot, except for the parmesan cheese.
• Set the Instant pot to cook for on high for 5 minutes.
• Let it natural release when it finishes and beeps. Open the instant pot carefully and stir the risotto.
• Add in the parmesan cheese and stir. (If there is too much water, turn on the Sauté function for a few minutes and stir.)
• Serve while warm.

Notes

* If you only have fresh or canned peas, add them at the end at the same time as the parmesan, instead of cooking with the rice.

What to serve with it?

You can serve this Instant pot chorizo risotto with peas as a main dish with a salad like this roasted cherry tomatoes salad with vinaigrette or this bacon and blue cheese salad.

How to store it?

This chorizo risotto can easily be prepared in advance and stored in the fridge for around a day or so.

If you want to freeze it however, I recommend doing so before you add the parmesan cheese. Let it cool completely and place it in an airtight glass container, and it should last a couple of months.

Nutrition

Serving: 1gCalories: 676kcalCarbohydrates: 69gProtein: 29gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 14gCholesterol: 70mgSodium: 1126mgFiber: 15gSugar: 13g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.

Other chorizo recipes

• Chorizo corn salad with pearl couscous
• Calamari and chorizo pizza
• Spanish pizza with chorizo and peppers