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 (about 84 g)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • Mint icon
    ¾ cup (about 19.8 g)
  • Unsalted butter icon
    Unsalted butter
    ¼ cup (about 57.6 g)
  • Arborio rice icon
    Arborio rice
    1 ½ cups (about 360 g)
  • Chicken broth icon
    Chicken broth
    1 cup (about 249 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Black pepper icon
    Black pepper
    ¼ tsp (about 0.54 g)
  • Lime zest icon
    Lime zest
    1 tsp (about 3.8 g)
  • Peas icon
    1 cup (about 122.4 g)


  • 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. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 10 min
  13. Natural release - 10 min
  14. Release pressure -
  15. Then stir lime zest, mint and peas into the inner pot
  16. Heat until heated through - approx 3 min
  17. Serve
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