Instant Pot Pancetta, Leek, and Mushroom Risotto
Risotto is notorious for being difficult to master. So much stirring, so much time, oh the hand cramps. But it doesn't have to be this hard, I promise. Instant pot risotto is where it's at! This instant pot is like magic, especially when you can put everything in there, close it up, and wait! Dinner couldn't be easier.
- 6 oz pancetta diced
- 1 Tbsp olive oil
- 4 cloves garlic minced
- 1 medium onion diced
- 2 large leeks chopped
- 8 oz baby bella mushrooms chopped
- 3 handfuls tuscan kale
- 2 cups arborio rice
- 3 1/2 cups chicken or vegetable stock
- 1/2 cup dry white wine
- 1/4 cup parmesan cheese
Set instant pot to brown and add pancetta. Cook 10 minutes, or until browned. Remove from pot and let sit on paper towel to drain the excess grease.
Add onions, and garlic, cook 5 minutes until onions are soft.
Add olive oil, leeks, and mushrooms and cook 10 minutes, or until mushrooms are soft.
Add kale and let wilt, 2 - 3 minutes.
Add rice and stir to toast, 2 - 3 minutes. Return pancetta to pot.
Add wine and broth and stir to combine. Lock lid on instant pot and cook on high pressure for 5 minutes.
Use the instant release method, stir in cheese, and serve.
Sprinkle some extra cheese on top, and enjoy!