In our latest blog we mentioned that the Instant Pot is a must-have in any kitchen. Maybe you took the plunge and bought one (or dusted off the one sitting in your basement) – so now you need some recipe ideas to get you started! Here is what we suggest – Instant Pot Lemon Pepper Risotto with Asparagus! This is a flavorful and creamy dish that’s perfect as a side or even a main (if you want to make it slightly more filling, try adding chicken, shrimp, or mushrooms)! The Instant Pot simplifies the traditional risotto-making process by cooking everything in one pot, resulting in a delicious and satisfying meal in a fraction of the time. This recipe combines the earthy flavor of asparagus with the rich and creamy texture of the risotto, creating a dish that’s perfect for a cozy dinner or a special occasion. With the Instant Pot, you can enjoy restaurant-quality risotto without the need for constant stirring and monitoring on the stovetop. It’s a versatile dish that can be served as a main course or as a side dish alongside grilled chicken or fish.
If you are new to the Instant Pot, here are some quick pointers you’ll want to keep in mind:
- Familiarize Yourself with the Manual: Before you start using your Instant Pot, it’s essential to read the instruction manual thoroughly. Understanding the functions, buttons, and safety features will help you use it safely and effectively. (Also, don’t trash it when you’re done reading. Always keep it around for reference!)
- Use the Right Amount of Liquid: Since the Instant Pot relies on steam to build pressure, it’s crucial to use enough liquid in your recipes. Most recipes require at least one cup of liquid, such as water, broth, or sauce.
- Adjust Cooking Times: Keep in mind that cooking times may vary depending on factors such as altitude, ingredient density, and desired tenderness. Experiment with cooking times to find what works best for your preferences.
- Don’t Overfill: To avoid clogging the vent and ensure proper pressure buildup, never fill your Instant Pot more than two-thirds full for most recipes. For foods that expand during cooking, like grains and beans, fill it only halfway.
- Use the Saute Function: The Instant Pot’s sauté function is useful for browning meats, onions, and garlic before pressure cooking. This step adds depth of flavor to your dishes and is essential for some recipes.
- Natural Pressure Release vs. Quick Release: Understand when to use natural pressure release (NPR) and quick release (QR). NPR allows the pressure to release naturally, which is ideal for delicate foods like rice and grains. QR releases pressure immediately and is suitable for foods that can overcook quickly.
- Don’t Forget about Time: You might be thinking to yourself, wow, this recipe only takes 6 minutes to cook, awesome! Sorry to burst your bubble, but recipe instructions don’t usually include the amount of time it takes for the Instant Pot to pressurize (which can take around 10-15 minutes), and then the additional time for it to release the pressure (when you use the Quick Release function, it’s around 5 minutes). So always add about 20 extra minutes to your recipe time to be on the safe side.
Instant Pot Lemon Pepper Risotto with Asparagus
Ingredients
- Olive oil, as needed
- 1 lb Asparagus, trimmed and cut into 1.5-inch pieces (about 2 cups)
- ½ cup Onion, diced
- 2 cloves Garlic, minced
- 2 cups Low sodium vegetable or chicken broth
- 1 cup Arborio rice
- ½-1 tbsp Tone's® Lemon Pepper Seasoning, as desired
- 2 tbsp Unsalted butter
- Fresh parmesan cheese shavings, as desired
- Freshly squeezed lemon juice, as desired
Instructions
- Press the Sauté button on the Instant Pot. Heat about 2 teaspoons of olive oil until glistening, then sauté the asparagus for 3-5 minutes, until fork tender. Turn off the sauté function, transfer the asparagus to a bowl, and cover with foil to keep warm.
- Turn on the Sauté function again and heat another 1-2 teaspoons of olive oil. Sauté the onion for 3-5 minutes, stirring frequently, until the onion starts to soften and become translucent. Add the garlic, then turn off the Sauté function and let it sit for about a minute.
- Add a small amount of the broth to the onion and garlic. Use a spatula to deglaze the bottom of the insert, making sure there is no food stuck to the bottom.
- Add the remaining broth, rice, Tone's® Lemon Pepper Seasoning, and butter. Stir to combine.
- Close the lid, set to sealing, and cook on high pressure for 6 minutes. It will take 5-10 minutes to come to pressure.
- At end of cooking time, quick release the pressure, carefully remove the lid, add the parmesan shavings, and stir well. Add the cooked asparagus and stir until evenly distributed. Serve immediately with additional parmesan shavings and freshly squeezed lemon juice, if desired.
