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5 from 4 votes

Spinach and Goat Cheese Risotto in the Pressure Cooker

Risotto--easy and quick in a pressure cooker or Instant Pot.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Vegetarian
Keyword: risotto, pressure cooker, spinach
Servings: 8 servings.


  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup finely chopped onion
  • 2 cloves garlic , minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup white wine
  • 3 1/2 cups hot vegetable broth
  • 12 ounces spinach leaves , washed and stems removed, chopped in 1-inch pieces
  • Freshly ground black pepper
  • 2 tablespoons fresh-squeezed lemon juice
  • 4 ounces soft goat cheese
  • 1/3 cup coarsely chopped toasted pecans


  • In a pressure cooker, heat the olive oil over medium flame.
  • Add the onions and garlic. Cook and stir until the onion is soft.
  • Add the rice, stirring to coat with the oil, cooking for a minute or so.
  • Pour in the wine and cook and stir until the wine is almost all absorbed.
  • Add 3 cups of the vegetable broth.
  • Close the lid and over high heat bring the cooker to high pressure. (This is when jiggle-top cookers make lots of noise. On my Kuhn-Rikon, 2 red rings are visible on the pop-up valve.)
  • Lower the heat, making sure to maintain the high pressure, and cook for 4 minutes.
  • Reduce the pressure by the carrying the cooker to the sink and running cold water over the lid.
  • Stir in the spinach and continue to cook over medium heat, uncovered, stirring constantly, about three minutes.
  • The spinach should be well wilted and the rice tender to your bite, but with chewy texture.
  • Add more broth, stirring, if the rice seems to need a bit more cooking.
  • Season generously with black pepper.
  • Stir in the lemon juice. Crumble the goat cheese and stir that in.
  • Season with more pepper and salt if needed.
  • Serve garnished with pecans.


Form cold leftovers into rice cakes and cook in a skillet with plenty of olive oil.