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Easy Instant Post Spinach and Artichoke Risotto

This spinach and artichoke risotto will be an instant favorite. So easy to make, and virtually no clean up when using the instant pot! Get dinner on the table in record time, and enjoy every cheesy savory bite.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Italian
Servings 4 servings

Equipment

  • Instant pot

Ingredients
  

  • 2 Tbsp butter
  • 2 big leeks chopped
  • 5 cloves garlic minced
  • 1 Tbsp fresh thyme
  • 1 can quartered artichokes hearts cut in half
  • 2 cups arborio rice
  • 3 cups vegetable stock
  • 2/3 cup heavy cream
  • 1/4 cup parmesan cheese shredded
  • 1/4 cup Asiago cheese shredded
  • 3 handfuls spinach

Instructions
 

  • Set instant pot to brown, and add butter. After butter has melted, at leeks, garlic, artichoke hearts, thyme, and salt and pepper to taste. Cook until leeks are soft and garlic is fragrant, 5 - 7 minutes.
  • Stir in dry risotto, and toast for 1 minute. Add vegetable stock, and stir to combine.
  • Switch instant pot to pressure cook, and close lid. Cook on high pressure for 7 minutes. Use instant release after the instant pot is done.
  • Add in heavy cream and spinach, stir to wilt spinach. Add parmesan, and asiago and stir to combine and melt cheese. Serve with additional parmesan on top.
Keyword artichoke, cheesy, instant pot, instant pot risotto, spinach