1000+ Official Recipes

for Instant Pot and Instant family appliances

Explore our official recipes for Instant Pot and Instant family of appliances to find your next favorite meal.

Spicy Pinto Bean and Chard Risotto
By :Letty's Kitchen
Print Recipe
Votes: 4
Rating: 3.75
Rate this recipe!
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Greens, Rice
Prep Time 5 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 cup onions chopped, about 1/2 large onion
  • 1 clove garlic minced
  • 1 1/2 cups Arborio rice
  • 3 1/2 - 4 cups vegetable broth
  • 1 3/4 cups pinto beans rinsed and drained, 15 ounce can
  • 1/3 cup green chiles diced
  • 1 small bunch chard stems removed, leaves sliced into 1/4 inch wide ribbons
  • 1/4 teaspoon red pepper flakes
  • 1/4 - 1/2 teaspoon sea salt
  • 1/2 cup Vegan Pepperjack cheese optional, not necessary
Course Main Course
Cuisine Italian
Difficulty Easy
Browse Category Rice & Pastas
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Greens, Rice
Prep Time 5 minutes
Cook Time 15 minutes
Servings
6 servings
Ingredients
  • 2 tablespoons olive oil
  • 1 cup onions chopped, about 1/2 large onion
  • 1 clove garlic minced
  • 1 1/2 cups Arborio rice
  • 3 1/2 - 4 cups vegetable broth
  • 1 3/4 cups pinto beans rinsed and drained, 15 ounce can
  • 1/3 cup green chiles diced
  • 1 small bunch chard stems removed, leaves sliced into 1/4 inch wide ribbons
  • 1/4 teaspoon red pepper flakes
  • 1/4 - 1/2 teaspoon sea salt
  • 1/2 cup Vegan Pepperjack cheese optional, not necessary
Votes: 4
Rating: 3.75
Rate this recipe!
Instructions
  1. Press Sauté to pre-heat the cooker. When the word "hot" appears on the display, add the oil and sauté the onions and garlic about 5 minutes, until the onions are translucent.
  2. Add the rice and continue to stir to coat the grains. Stir in the first 3 1/2 cups of vegetable broth.
  3. Lock the lid in place. Press Manual and adjust to 4 minutes cooking time.
  4. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
  5. Press sauté and stir in the pinto beans, green chilies, chard ribbons, and remaining 1/2 cup of vegetable broth.
  6. Cook, stirring constantly until the chard has wilted and the beans are heated through, about 4 minutes. The risotto should be creamy yet still al dente, with a bite to your tongue.
  7. Stir in the cheese, if using. Taste and add salt if you think it’s needed, and pinch more red pepper flakes, if you like more spice.