Instant Pot 3 Pepper Risotto is a tasty way to entertain this fall. Hey there friends, this is Jennifer from JENRON DESIGNS. I am a weekly guest here on Home Pressure Cooking, and today I am sharing one of my favorite things risotto. My Instant Pot 3 Pepper Risotto is the perfect time-saver for this delicious dish.

Have you ever wanted to make risotto but it just takes entirely too long? We absolutely love risotto but hate the constant stirring, standing, and babysitting that is required to make it. Well my friends with my Instant Pot 3 Pepper Risotto, that cooking nightmare is over!

Check out all my easy one-pot wonder bowls for other easy weeknight meals like my Instant Pot Santa Fe Chicken Rice Bowl, Mediterranean Israeli Couscous Bowl, or my Thai Basil Chicken Fried Rice Bowl.

3 Pepper Risotto Ingredients JENRON DESIGNS

Ingredients

This recipe uses a lot of basics you probably already have in your pantry like chicken stock, onions, and a mix of fresh vegetables like zucchini, tomato, and lemon. The three peppers are green pepper, mini sweet orange snacking peppers, and dried red chili pepper.

Saute 3 Pepper Risotto JENRON DESIGNS

Ready The Instant Pot

Start this recipe by setting your Instant Pot to the saute setting, this will heat up your pot and save you time. Then lightly saute’ your Italian sausage, onions, and peppers for 5 minutes. If you notice an excessive amount of grease from your sausage you may need to drain the pot, if not, use it as the fat base to toast the Arborio Rice for additional 5 minutes.

3 Pepper RisottoLemon Zest JENRON DESIGNS

Add in your tomatoes, and add spices along with 4 cups of chicken stock to your Instant Pot. Then grate in the fresh lemon zest using a Microplane. Seal and cook at the High-Pressure Cook setting for 15 minutes.

3 Pepper Risotto Finished Product JENRON DESIGNS

Ready for Zucchini

While the rice is cooking you can make a nice pickled zucchini topping by creating zucchini ribbons with a vegetable peeler. Shave the zucchini lengthwise in bands to make 1/2″ ribbons. Add 1 tbsp of olive oil, fresh lemon juice from your remaining lemon, salt, and pepper to taste; along with slices of the mini sweet orange snacking peppers. Stir and refrigerate until you are ready to garnish your risotto.

When cooking time is complete, carefully quick vent your Instant Pot and fluff rice with a slotted Spurtle. Top with your zucchini compote from the refrigerator and serve.

MEAL IDEAS- This also makes a great side dish, and pairs great with grilled meat; or you can eliminate the pork and use vegetable stock for a Meatless Monday option!

You may also enjoy my other recipes made in the 3 Qt. Instant Pot. It may be mini, but it does the job! Enjoy.

Instant-Pot-3-Pepper-Risotto-JENRON-DESIGNS

Instant Pot 3 Pepper Risotto

Instant Pot 3 Pepper Risotto

Jennifer G
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Lunch, Main Course, side, Side Dish
Cuisine American, Italian, Southern, Vegetarian
Servings 4 people
Calories 870 kcal

Equipment

  • Instant Pot 3 Qt. Mini ( Recipe Can be doubled for larger size Instant Pots)
  • Spurtles

Ingredients
  

  • 1 1/2 cups Arborio Rice
  • 18 oz Italian Pork Sausage no casings or casing removed- (optional if making vegetarian)
  • 1 Onion diced
  • 1 Green Bell Pepper diced
  • 1 Roma Tomato diced
  • 4 cups Stock Chicken or Vegetable
  • 1 tbsp garlic minced
  • 2 tsp Basil dried
  • 1 tsp Rosemary dried
  • 2 tsp Oregano dried
  • 1 tbsp Red Chili Pepper dried
  • 1 large Zucchini Grated into ribbons or your use a zoodle grater
  • 1 Lemon zested and juiced
  • 1 tsp Olive Oil
  • salt and pepper to taste

Instructions
 

  • Start this recipe by setting your Instant Pot to the saute' setting, this will heat up your pot and save you time.
  • Then lightly saute' your Italian sausage, onions and peppers for 5 minutes. If you notice an excessive amount of grease from your sausage you may need to drain the pot.
  • Next add in the Arborio Rice and toast for 5 minutes.
  • Stir in your tomatoes, and add spices along with 4 cups of chicken stock to your Instant Pot. Also grate in the fresh lemon zest.
  • Seal and cook at the High-Pressure Cook setting for 15 minutes.
  • While the rice cooking make the pickled zucchini topping by shaving zucchini ribbons with a vegetable peeler. Shave the zucchini lengthwise in bands to make 1/2" ribbons.
  • Add 1 tbsp of olive oil, fresh lemon juice, salt and pepper to taste along with slices of the mini sweet orange snacking peppers. Stir and refrigerate until you are ready to garnish risotto.
  • When risotto cooking time is done, carefully quick vent your Instant Pot and fluff rice with a slotted Spurtle. Top with your zucchini compote from the refrigerator and serve.

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