Bok Choy Risotto (Instant Pot pressure cooker)

Crunchy bok choy stirred into soft, chewy-creamy risotto—this classic Italian rice dish pairs two unassuming foods, Arborio rice and bok choy. Bok choy’s tender green leaves wilt into the hot risotto, and the sweet, the almost-white stalks keep their pleasing crunch. And best of all, this bok choy risotto cooks in your pressure cooker or Instant Pot in 5 minutes!

How to cook risotto in the pressure cooker–learn with this recipe!

The truth is, I’ve never made risotto in anything but a pressure cooker. Then I read that busy modern Italian cooks use a pressure cooker to make risotto! Ta-da! Why go the labor-intensive standing-at-the-stove method when I can set the timer for 4 minutes, release the pressure and have risotto done and perfectly cooked?

Click here to PIN Bok Choy Risotto for Instant Pot Pressure Cooker!

How to cook risotto in a pressure cooker or Instant Pot:

• Sauté the aromatics a few minutes, using the Sauté button on the Instant Pot, or over medium heat in a stovetop pressure cooker.
• Add the rice, stirring to coat the grains with oil. If you wish, pour in a little wine, and cook and stir until the wine is absorbed. Then add the vegetable broth–all of it.
• Close the lid. Cook 4 minutes, then release the pressure cooker immediately so the rice doesn’t get overcooked.
• Now’s the time to stir in something healthy and flavorful. Your risotto is done when the rice gives to the bite of your front tooth, tender but still firm, al dente.

In this recipe, risotto’s inherent creaminess paired with bok choy’s delicate Asian quality gives you a creamy risotto without dairy cream or cheese.

Wondering what to make with that kale or chard in the fridge? Risotto’s neutral character begs for partnering with added flavors and textures, particularly vegetables and herbs. Stir it into your easy pressure cooker risotto. You will love bok choy’s delicate flavor with naturally creamy risotto!

What is bok choy?

• Bok choy is a leafy green member of the cabbage family. Sometimes you’ll see it called Chinese cabbage or spelled pac choi.
• It’s a bitter/sweet flavored vegetable with gentle notes of cabbage and chard, and a soft, kind of juicy texture. If you keep the cooking time short, the stalks can be as crunchy as celery.
• Low in carbs and high in fiber, bok choy is highly nutritious. Like many of its cruciferous cousins, it’s also an excellent source of vitamins A, B-6, C, K, and beta-carotene and a very good source of calcium and folate.
• For this recipe, you can use either baby bok choy or regular bok choy.

What is risotto?

• Risotto is an Italian rice specialty made by stirring hot broth into rice that’s been sautéed in olive oil or butter. Instead of stirring the hot broth 1/2 cup at a time, with pressure-cooker bok choy risotto, you add the broth all at once.
• Risotto’s trademark creaminess comes from starchy short grain rice varieties. Since Arborio is easiest to find, that’s what I use. Carnaroli is a classic risotto rice, also baldo rice, and one called vialone nano rice.
•  When cooked, the rice grains remain “al dente” firm while the starch converts into a luscious creamy “sauce.”

Risotto’s door is open, inviting a wide variety of ingredient choices, from butternut squash to zucchini. As I mentioned above, I tend to go with leafy greens. You could also add a protein such as tofu or beans, like in this recipe for Spicy Instant Pot Risotto with Chard and Pinto Beans.

*** Note: In the recipe card below, you’ll find detailed instructions for making risotto in both Instant Pot and stovetop pressure cookers. You’ll find directions for making bok choy risotto the traditional method too.

You’ll also want to try these delicious pressure cooker risotto recipes:

Scan the web searching recipes for risotto, and you’ll often find risotto with cheese stirred in at the very last. Here are some delicious risotto recipes from Letty’s Kitchen.

• Kale Risotto—one of my faves.
• With green chiles and pepper Jack cheese, oh my!—risotto with a Southwestern twist.
• And on the other side of the spectrum—aromatic saffron risotto with almonds and currants!

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About Bok Choy Risotto recipe ingredients:

• I bought Lundberg Arborio Rice at Whole Foods. It’s available in the bulk bins or in a 2# package.
• My Kuhn-Rikon 7.4-quart pressure cooker (affiliate link) is a kitchen workhorse and will last me the rest of my life.
• An Instant Pot pressure cooker (affiliate link) is a less costly way to discover the time and energy saving awesomeness of pressure cooking!
• My go-to vegetable broth seasoning is Seitenbacher powdered vegetable broth (affiliate link) dissolved in hot water.

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Print Recipe

3.89 from 9 votes

Bok Choy Risotto

This tasty combo of mild distinctive bok choy and chewy-creamy rice can be a side dish, or for a simple supper, stir in white beans. A poached or fried egg on top of your bowl of risotto is a good protein addition too. Leftover risotto makes a yummy addition to brothy soup.

Prep Time10 minutes mins

Cook Time5 minutes mins

Raising and releasing pressure10 minutes mins

Total Time25 minutes mins

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: bok choy, Instant Pot, pressure cooker, risotto

Servings: 6 (generous) servings.

Author: Letty | @lettyskitchen

Ingredients

• 1 tablespoon extra virgin olive oil
• ⅓ cup diced onion (see note)
• 2 garlic cloves , minced
• 1 ½ cups Arborio rice (see note)
• ½ cup white wine or beer optional, (see note)
• 3 ½ cups vegetable broth (see note)
• 3 cups (1/2-inch pieces) chopped bok choy, both leaves and trimmed stems (see note)
• 1 ¾ cups white beans, optional
• ¼ teaspoon red pepper flakes
• ¼ to ½ teaspoon fine sea salt , as needed

Instructions

Risotto with an Instant Pot:

• Use the Sauté button. Add the oil and sauté the onions and garlic a few minutes.
• Add the rice, stirring to coat the grains with oil. Pour in the wine, if using, and cook until the wine has almost all been absorbed, about 1 minute.
• Add the vegetable broth, all of it.
• Close the lid, turn the top dial to Seal, select the Pressure Cooker button and set the timer for 4 minutes. When it beeps, release the pressure immediately by turning the top dial to Vent.

Risotto with a stovetop pressure cooker:

• Over medium flame, heat the oil in the pot. Stir in the chopped onion and minced garlic. Sauté a few minutes.
• Add the rice, stirring to coat the grains with oil. Pour in the wine, if using, and cook until the wine has almost all been absorbed, about 1 minute.
• Add the vegetable broth, all of it.
• Close the lid and, over high heat, bring the cooker to high pressure.
• Lower the heat, making sure to maintain the pressure, and cook for 4 minutes. Reduce the pressure immediately by the carrying the cooker to the sink and running cold water over the lid. Avoid running water over the top valve mechanism.

Traditional method risotto:

• Have 5 to 6 cups of vegetable broth simmering in a saucepan, ready to stir into your risotto.
• Follow directions for pressure cooker risotto up until adding the broth.
• Over medium high heat, add the vegetable broth ½ cup at a time, stirring with a wooden spoon. When each 1/2 cup of broth is almost absorbed, ladle in another ½ cup of broth. Continue in this fashion, adding and stirring, rice absorbing the liquid, until the rice is done.

For all methods, pressure cooker and traditional risotto:

• When the rice is done, some liquid should remain in the pan unabsorbed. The risotto should be runny but not thin, with soft chewy texture.
• On low flame, or using the Sauté button, stir in the bok choy and red pepper flakes. If using, stir in the white beans, cooking just until heated through. Taste and add salt, if needed.
• Ladle into warm bowls and serve immediately.

Notes

• In spring, add chopped garlic scapes in lieu of the diced onion.
• You can use either baby bok choy or the larger bok choy.
• Arborio is short grain rice which, when cooked, produces risotto’s creamy texture. Don’t substitute regular white or brown rice–you won’t have creamy risotto. 
• You don’t have open a bottle of wine when all you need is a ½ cup—use beer instead. Or just use ½ cup more vegetable broth and add a tablespoon of lemon juice at the end.
• My go-to vegetable broth is Rapunzel bouillon cubes or powder dissolved in hot water. It’s available with or without salt. 
• For traditional risotto (no pressure cooker), you’ll need 1 to 2 cups more vegetable broth.
• Make this risotto your main course by stirring cooked white beans at the end.

Nutrition

Calories: 216kcal | Carbohydrates: 43g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 574mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1880IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg

Did you make this recipe?Mention @lettyskitchen or tag #lettyskitchen

Print Recipe

3.89 from 9 votes

Bok Choy Risotto

This tasty combo of mild distinctive bok choy and chewy-creamy rice can be a side dish, or for a simple supper, stir in white beans. A poached or fried egg on top of your bowl of risotto is a good protein addition too. Leftover risotto makes a yummy addition to brothy soup.

Prep Time10 minutes mins

Cook Time5 minutes mins

Raising and releasing pressure10 minutes mins

Total Time25 minutes mins

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: bok choy, Instant Pot, pressure cooker, risotto

Servings: 6 (generous) servings.

Author: Letty | @lettyskitchen

Ingredients

• 1 tablespoon extra virgin olive oil
• ⅓ cup diced onion (see note)
• 2 garlic cloves , minced
• 1 ½ cups Arborio rice (see note)
• ½ cup white wine or beer optional, (see note)
• 3 ½ cups vegetable broth (see note)
• 3 cups (1/2-inch pieces) chopped bok choy, both leaves and trimmed stems (see note)
• 1 ¾ cups white beans, optional
• ¼ teaspoon red pepper flakes
• ¼ to ½ teaspoon fine sea salt , as needed

Instructions

Risotto with an Instant Pot:

• Use the Sauté button. Add the oil and sauté the onions and garlic a few minutes.
• Add the rice, stirring to coat the grains with oil. Pour in the wine, if using, and cook until the wine has almost all been absorbed, about 1 minute.
• Add the vegetable broth, all of it.
• Close the lid, turn the top dial to Seal, select the Pressure Cooker button and set the timer for 4 minutes. When it beeps, release the pressure immediately by turning the top dial to Vent.

Risotto with a stovetop pressure cooker:

• Over medium flame, heat the oil in the pot. Stir in the chopped onion and minced garlic. Sauté a few minutes.
• Add the rice, stirring to coat the grains with oil. Pour in the wine, if using, and cook until the wine has almost all been absorbed, about 1 minute.
• Add the vegetable broth, all of it.
• Close the lid and, over high heat, bring the cooker to high pressure.
• Lower the heat, making sure to maintain the pressure, and cook for 4 minutes. Reduce the pressure immediately by the carrying the cooker to the sink and running cold water over the lid. Avoid running water over the top valve mechanism.

Traditional method risotto:

• Have 5 to 6 cups of vegetable broth simmering in a saucepan, ready to stir into your risotto.
• Follow directions for pressure cooker risotto up until adding the broth.
• Over medium high heat, add the vegetable broth ½ cup at a time, stirring with a wooden spoon. When each 1/2 cup of broth is almost absorbed, ladle in another ½ cup of broth. Continue in this fashion, adding and stirring, rice absorbing the liquid, until the rice is done.

For all methods, pressure cooker and traditional risotto:

• When the rice is done, some liquid should remain in the pan unabsorbed. The risotto should be runny but not thin, with soft chewy texture.
• On low flame, or using the Sauté button, stir in the bok choy and red pepper flakes. If using, stir in the white beans, cooking just until heated through. Taste and add salt, if needed.
• Ladle into warm bowls and serve immediately.

Notes

• In spring, add chopped garlic scapes in lieu of the diced onion.
• You can use either baby bok choy or the larger bok choy.
• Arborio is short grain rice which, when cooked, produces risotto’s creamy texture. Don’t substitute regular white or brown rice--you won't have creamy risotto. 
• You don’t have open a bottle of wine when all you need is a ½ cup—use beer instead. Or just use ½ cup more vegetable broth and add a tablespoon of lemon juice at the end.
• My go-to vegetable broth is Rapunzel bouillon cubes or powder dissolved in hot water. It's available with or without salt. 
• For traditional risotto (no pressure cooker), you'll need 1 to 2 cups more vegetable broth.
• Make this risotto your main course by stirring cooked white beans at the end.

Nutrition

Calories: 216kcal | Carbohydrates: 43g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 574mg | Potassium: 139mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1880IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg

Did you make this recipe?Mention @lettyskitchen or tag #lettyskitchen

Nutrition information is meant to be an estimate only. The numbers will vary based on the brands you use and substitutions you made, and how much you actually eat. Numbers do not include the optional white beans.

*** With new photos and verbiage, this is an update of the risotto with bok choy recipe published here 2014!