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Kale Risotto made in the Instant Pot pressure cooker
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5 from 2 votes

Creamy Pressure Cooker Kale Risotto

This green and white kale risotto--creamy delicious and nutritious--comes together so fast you will find yourself making it once a week. Have fun swapping out the kale for other greens too. Makes about 6 servings.
Prep Time15 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Vegan Friendly, Vegetarian
Servings: 6 servings.

Ingredients

  • 2 tablespoons olive or avocado oil
  • 1 cup chopped onions
  • 2 cloves garlic , minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine or vegetable vegetable broth
  • 3 ½ cups vegetable broth
  • 1 bunch kale , stems removed and chopped in 1/2-inch pieces
  • 2 tablespoons chopped basil or cilantro , optional
  • ½ cup grated Parmesan or Pecorino cheese , optional
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon red pepper flakes
  • 2 teaspoons lemon juice or rice wine vinegar

Instructions

  • Heat the oil in a pressure cooker. Over medium heat, cook and stir the onions and garlic, for about 5 minutes, until the onions are translucent. Add the rice, and continue to stir to coat the grains. If using the wine, add and stir for about a minute. Add the vegetable broth.
  • Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for four minutes. Quick release the pressure immediately, following the directions for your pressure cooker. When the pressure indicator has dropped, carefully remove the lid.
  • Return to the heat and stir in the kale and chopped herbs, if using. Cook and stir constantly until the kale has wilted and cooked, about 5 minutes. If the risotto seems dry (not creamy) add more vegetable broth, continuing to stir. Stir in the cheese, if using, and the red pepper flakes. Taste, add salt as needed. Brighten the flavors with a splash of lemon juice or rice wine vinegar.

Notes

  • Lacinato kale, aka Tuscan kale, dinosaur kale, black kale or cavalo nero, with its flat, dark, almost blue-green leaves, is my first kale choice. (I once read a nutrition article--where I don’t remember—that said Lacinato kale is richer in cancer-preventing antioxidants than its curlier cultivar varietals.)
  • To make risotto without a pressure cooker, have 5 to 5 ½ cups of hot broth ready in a separate pot. Proceed as you would for the pressure cooker, except add the broth ½ cup at a time, stirring constantly at a low simmer, until the rice is almost tender, 20-25 minutes. Add the kale and other seasoning as you would for pressure cooked risotto.