Instant Pot® Cauliflower Risotto
- On your Instant Pot®, select the Sauté setting. Heat the oil. Add the onion, pepper and garlic and cook and stir for 2 minutes. Add the rice and cook and stir for 1 minute. Stir in the soup and broth. Press Cancel.
- Lock the lid and close the pressure release valve. Select the Pressure Cook or Manual setting according to which model of Instant Pot® you're using. (If using Manual setting, select High pressure.) Set the timer to 6 minutes (timer will begin counting down once pressure is reached). When done, press Cancel and use the quick release method to release the pressure and let stand for 5 minutes.
- Stir in the peas, cheese and parsley; cook for 1 minute or until hot. Season to taste with salt and cracked black pepper, if desired.
- Want to keep this dish vegetarian? Substitute 2 1/4 cups Campbells® Organic Vegetable Broth and ¼ cup dry white wine (or the same amount of extra broth) for the chicken broth.
The risotto will be a little loose right away, but will thicken up as it stands, giving you time to get everyone to the table.
Its important to heat frozen vegetables, like peas, until steaming hot before consuming to prevent food-borne illness.
Recipe Made With
Campbell’s® Chicken Broth with White Wine
Campbell's® Condensed Cream of Cauliflower Soup
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