Under pressure, short fat Arborio rice kernels transform into delectably creamy risotto–in just 4 minutes. By adding green chiles, spicy pepper cheese, and crunchy pumpkin seeds, the Italian rice dish takes a Southwestern turn—into spicy Instant Pot chard and pinto bean risotto.
Click here to PIN Spicy Instant Pot Chard and Pinto Bean Risotto!
Did you know that many modern Italian cooks prepare their risotto in a pressure cooker? It makes sense: My trusty old stovetop pressure cooker is Italian-made, and, world-wide, for one reason or another, many families have two working adults. If home-cooked healthy food is important, so are timesavers like pressure cookers.
Risotto is a culinary canvas—paint it however you like. Start with this spicy Instant Pot chard and pinto bean risotto recipe, then sub in different greens or beans, like I did in other risotto recipes here on the blog– bok choy risotto and kale risotto. You could change out the cheese and stir in another variety of cheese, goat cheese, for example. Parmesan is the traditional risotto cheese–always a good choice.
Finished risotto should be creamy, almost a thick soupy cream. To get there, set a 1/2 cup of the vegetable broth aside, cook the rice under pressure, and then, after a quick release of pressure, stir the remining broth, along with the beans and greens. While the beans heat through and the greens wilt, the starchy rice makes its own creamy sauce.
Tips for how to make pressure cooker risotto:
- Once you’ve sautéed the aromatics and the rice kernels, add the liquid all at once. Close the lid, and set the timer.
- The Instant Pot takes about 10 minutes to come to pressure. To quick release the Instant Pot, use a towel when you turn the dial from Sealing to Venting and then cover the vent with the towel so it doesn’t make a wild spray towards whatever is above the Instant Pot, like you or the ceiling!
- A stovetop pressure cooker takes about 5 minutes to come to pressure, and a minute under cold water for the pressure to quick release at the end.
- Always taste your risotto before you call it done. If your risotto needs a flavor bump, stir in a teaspoon of cider vinegar or lemon juice, particularly if you keep your risotto vegan and don’t add cheese.
***** Here’s how to cook pinto beans from scratch–in 15 minutes in the pressure cooker!
No pressure cooker? It’s really not that hard to make risotto the traditional method, it just takes more time at the stove.
How to make spicy chard and pinto bean risotto without a pressure cooker:
- You’ll need more veggie broth (affiliate link),about 5 to 5 ½ cups. Keep the broth in a separate pot, on a very low simmer. Sauté the aromatics in a saucepan with the oil, then add the rice, stirring until coated with oil and slightly translucent, just as you would when pressure cooking.
- Add the broth, ½ cup at a time, stirring constantly, adding more when each addition is just about absorbed. Repeat until the rice is almost tender, 20-35 minutes.
- Stir in the pintos, green chiles, and chard. Continue to cook, adding more broth, ¼ cup at a time, until the chard wilts and the rice is tender but still firm, and bound with a creamy sauce. Just before serving, stir in the cheese.
**** For a vegan chard and pinto bean risotto, leave out the cheese and add the red pepper flakes.
Quick and infinitely adaptable, just by changing out ingredients and seasonings, risotto is one of my favorite dishes to make in an Instant Pot or stovetop pressure cooker. This recipe first appeared on Pressure Cooking Today where I’m a contributor.
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Spicy Instant Pot Chard and Pinto Bean Risotto
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onions, about ½ large onion
- 1 clove garlic, minced
- 1 ½ cups short grain Italian Arborio rice
- 3 ½ to 4 cups vegetable broth
- 1 ¾ cups pinto beans, one (15-ounce) can, rinsed and drained
- ⅓ cup diced green chiles
- 1 small bunch chard, stems removed, leaves sliced into ¼-inch wide ribbons
- ½ cup grated pepper jack cheese, or 1/4 teaspoon red pepper flakes (see note)
- ¼ to ½ teaspoon fine sea salt
- ¼ to 1/2 cup toasted pumpkin seeds
Instructions
- Heat the oil in the Instant Pot or pressure cooker. Sauté the onions and garlic about 5 minutes, until the onions are translucent. Add the rice and continue to stir to coat the grains. Stir in 3 ½ cups of the vegetable broth.
- Lock the lid in place. Bring to high pressure and cook for four minutes. Remove from heat and release the pressure immediately, following the directions for your pressure cooker. For Instant Pots, turn the top dial to Vent.
- For Instant Pots: Press saute. With stovetop pressure cooker, return to the heat. Stir in the pinto beans, green chiles, chard ribbons, and the remaining ½ cup of vegetable broth. Cook, stirring constantly until the chard has wilted and the beans are heated through. The risotto should be creamy yet still al dente, with a bite to your tongue. Stir in the cheese, if using, or red pepper flakes. Taste and add salt if you think it’s needed. If you like more spice, add another pinch of red pepper flakes. Garnish with toasted pumpkin seeds.
Love this one! · 20 March, 2017
Is that because you are a Southwestern gal? · 20 March, 2017
Made this dish this evening and I loved it! I made some modifications including adding 1/2 tsp each of cumin and garlic powder. It was super delish! · 28 June, 2017
Thanks Adri. Love that you added the extra spice! · 29 June, 2017
I’m new to insta pot. I had all the ingredients in my pantry so I thought I’d give it a try. YUM! I used jalapeno peppers instead of the mild chiles and everyone loved the ‘kick’. · 20 August, 2018
New to Insta Pot and this was SO good. Creamy with no cream in it! I used jalapeno peppers instead of the mild chiles. I had all the ingredients in my pantry. Everyone loved it. Cumin and garlic added is a great idea. My beans already had them in the can. Not clear on the directions: “Return to heat”. So i put it all in my pan and reheated that way. What was I supposed to do? · 20 August, 2018
Thanks Kathleen. You did it right. When you release the pressure that turns off the heat. When you add the beans and greens to the pot, you could turn the Instant Pot back to Saute low and cook to wilt the chard. I fixed the recipe to clarify–thanks for letting me know! · 20 August, 2018
Very good, and easy! I drained a 4 oz can of diced green chilies and used all of it. I used the pepper jack cheese, and really liked it. I will definitely make it again. · 17 October, 2019
Thank you Julia. I’m glad you enjoy the Chard and Pinto Bean Risotto! · 18 October, 2019