Recipes » Main Dish » Instant Pot Risotto With Kale
T. Colin Campbell Center for Nutrition Studies
Instant Pot Risotto With Kale


  • 1 sweet onion, diced
  • 3 cups cups packed kale, diced (ribs removed)
  • 3 cloves garlic, minced
  • 1 medium shallot, minced
  • 3 ¼ cups vegetable broth
  • 1 ½ cups cups risotto (Arborio) rice
  • Salt and pepper


Instant Pot Directions

  • 1. Press the Sauté button, and when heated, sauté the onion, garlic, and shallot in about 1/4 cup of the vegetable broth for about 3 minutes.
  • 2. Add rice, stir, and sauté about 3 minutes more (being careful that rice doesn’t stick to the bottom). Press Cancel to turn off the Instant Pot.
  • 3. Add the remaining 3 cups of broth and the kale, stir well, and then secure the Instant Pot lid, making sure the venting spout is in the cooking position and not the venting position.
  • 4. Press Manual (or on some pots, the Pressure Cook button), and set for 5 minutes.
  • 5. When the cycle is complete, manually release the steam by positioning the steam spout to the venting position. (Review your Instant Pot directions if you have any questions.)
  • 6. When venting is complete, open the pot, stir the risotto thoroughly, and add salt and pepper to taste. Serve immediately.

Stove Top Directions

  • 1. Heat 1/4 cup vegetable broth, then sauté the onion, garlic, and shallot in the vegetable broth for about three minutes.
  • 2. Add the rice and sauté for three minutes more.
  • 3. Stir in kale, then ladle about ½ to 1 cup of the broth into the rice and simmer on low, stirring frequently.
  • 4. When rice has absorbed most of the liquid, ladle in more broth and continue to stir, repeating the process until the rice is al dente, about 30 minutes. (Note: you may need additional broth as it is evaporating on the stove top unlike in the Instant Pot).
  • 5. Add salt and pepper to taste and serve immediately.

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