Instant Pot Minty Pea Risotto

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recipe by Michelle Fagone

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Listen—can you hear that? This side dish is screaming for a lamb chop! Mint and lamb go together like bacon and eggs. But no need to limit this versatile, delicious recipe: it is also an ideal complement for shrimp, fish, or a big, juicy steak!

Inspired by:

recipe updated Feb 4, 2020


  • Shallot icon
    2 (84g)
  • Garlic clove icon
    Garlic clove
  • Mint icon
    about ¾ cup (20g)
  • Unsalted butter icon
    Unsalted butter
    4 tbsp (57g)
  • Arborio rice icon
    Arborio rice
    1.5 cups (360g)
  • Chicken broth icon
    Chicken broth
    4 cups (996g)
  • Salt icon
    about ½ tsp (3g)
  • Black pepper icon
    Black pepper
    about ¼ tsp (1g)
  • Lime zest icon
    Lime zest
    1 tsp (4g)
  • Peas icon
    1 cup (122g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Add unsalted butter to the inner pot
  3. Heat until melted - approx 30 sec
  4. Add shallot to the inner pot
  5. Sauté until translucent - approx 5 min
  6. Add garlic clove and arborio rice to the inner pot
  7. Sauté - approx 1 min
  8. Add chicken broth to the inner pot
  9. Stir until liquid has evaporated
  10. Add salt, black pepper and chicken broth to the inner pot
  11. Cancel - Sauté
  12. Close and lock the lid and turn the steam release handle to Sealing
  13. Pressure cook - Manual, High, 10 min
  14. Natural release - 10 min
  15. Quick release
  16. Stir lime zest, mint and peas into the inner pot
  17. Heat until heated through - approx 3 min
  18. Serve
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