Instant Pot Risotto with Gruyère, Ham, and Peas #recipe and #giveaway from #KimDavis

KIM DAVIS:  Needing to eat gluten-free while dining out at a restaurant, if available, I always gravitate toward ordering risotto. There's something so comforting about the dish, and even though it's basically rice, cheese, and some add-ins, the final product seems elevated somehow. I've made risotto a few times the "old-fashioned" way, laboriously stirring the arborio rice in a pot on the stovetop, slowly adding ladles of hot broth until the creamy starch is released from the rice and it's cooked through. Time-consuming and labor-intensive, I rarely made the dish. Then I heard about using an Instant Pot for risotto, and while skeptical, decided to give it a try. The results were just as good as trying to cook it stovetop, and instead of waiting an hour for dinner to get on the table, this takes maybe 20 minutes to make. Now when I'm in a hurry to fix a quick dinner, I often make Instant Pot risotto. Plus, it's versatile when it comes to the add-ins: any precooked protein and veggies can be used. I've made mushroom risotto, shrimp and asparagus risotto, and chicken and broccoli risotto, and they've all been equally delicious! 

Be sure to scroll all the way down to find out how you can win one of my audiobooks! 

Instant Pot Risotto with Gruyère, Ham, and Peas

 
Ingredients
 
1 tablespoon olive oil
1/2 onion, finely diced
1/2 teaspoon sea salt
1-1/2 cups arborio rice
1/2 cup dry white wine
4 cups (1 quart) low sodium chicken broth, plus more if needed
2 cups cooked ham, diced
1 cup frozen peas, defrosted
1/4 cup grated parmesan cheese
1 cup Gruyère, shredded
Salt and pepper to taste

 
Instructions
 
In the base pot of the Instant Pot, add the olive oil, diced onion, and sea salt. Turn the sauté function on and cook until the onions are translucent, about 2 to 3 minutes. Stir frequently and don’t allow the onions to brown.

Stir in the arborio rice, making sure the onion and oil mixture thoroughly coats the rice.

Carefully stir in the white wine, and cook until the wine is mostly absorbed by the rice, about 1 minute.

Stir in the chicken broth, scraping the bottom of the pot to keep rice from sticking. 

Switch the sauté function to the pressure cook mode. Lock the Instant Pot lid into place and set the cook time for 5 minutes.

Once the risotto has cooked for 5 minutes, turn off the heat and quick-release the pressure. Use caution as the steam can cause severe burns. 

My granddaughter bought this dragon to fit over the release button on my Instant Pot so that the steam shoots out of its mouth! 

Once the pressure has released, carefully remove the lid, titling it away from you to allow any residual steam to escape. The mixture should look soupy.

Switch the Instant Pot back to the sauté function. Vigorously stirring every 30 seconds or so, cook the rice for 2 minutes uncovered. Add in the 2 cups of diced ham and stir to combine. Continue cooking and stirring for another 2 to 3 minutes, until the risotto is tender but still chewy. It’s okay if the mixture still seems slightly runny. It will thicken with the addition of the remaining ingredients and as it cools. If the mixture becomes overly dry before the rice is cooked through, add in an additional 2 to 4 tablespoons of chicken broth.

Turn Instant Pot off and stir in the Parmesan and Gruyère. 

Once the cheese has melted into the risotto, fold in the peas. Season to taste with freshly ground pepper and salt and serve immediately.

Refrigerate leftovers in an airtight container for up to 3 days. The risotto can easily be reheated in the microwave. If it appears too thick after reheating, add in a bit of chicken broth to thin to desired consistency.

Note

This recipe is quite versatile. You can substitute any pre-cooked protein for the ham, and swap the peas out for any pre-cooked vegetable...just use your imagination and let your taste buds guide you.

💕 Click here for a free printable PDF of the recipe!💕

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About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

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G I V E A W A Y   T I M E !!!

I'm giving away one audiobook, winner's choice, from my Cupcake Catering Mysteries!

Comment below and include your email (yourname at yourserver dot com) for a chance to win your choice of one of the Cupcake Catering Mystery audiobooks. (Contest ends 11:59pm on Wednesday, April 15, 2026 and is open worldwide.)

Readers, do you have a particular quick and easy dish that you frequently make?