Pea and Bacon Risotto – Sustainable Cooks

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This delicious Instant Pot Pea and Bacon Risotto is a one-pot weeknight dinner that is packed with amazing flavors. Ready in a flash, this pressure cooker risotto eliminates the long cook time and constant stirring of a stovetop version.

a grey bowl with pea and bacon risotto and rose gold fork.

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If you’re thinking that bacon is the candy of meats, you’re correct. It’s hard to improve on bacon, but combine it with some delicious peas, Parmesan, and arborio rice, and you get your new favorite dinner.

This pea and bacon risotto comes together in just a few minutes thanks to the magical Instant Pot. Seriously, you’re going to love this as much as you loved our Instant Pot Asparagus Risotto and Chicken and Bacon Risotto.

Is there a Fast Way to Cook Risotto?

Yes! The traditional method involves a lot of slow stirring of a pot on the stovetop. The Instant Pot takes all the guesswork and stirring out of the process. You push a few buttons, walk away, and here comes dinner!

Want to save even more time on this recipe? Use prepped frozen garlic and frozen peas to make this a meal prep dream dish.

3 photos showing how to make risotto in an Instant Pot.

Bacon and Pea Risotto Variations

This instant pot risotto can easily be made plant-based by subbing in vegetable stock for the chicken stock. Use your favorite dairy-free butter, leave out the parmesan cheese, and sub in your favorite plant-based bacon or sausage crumbles.

My friend, Katie, also has an Instant Pot Brown Rice Risotto that is both vegetarian AND uses all brown rice instead of arborio.

a creamy pea risotto topped with chopped parsley

Pro Tips/Recipe Notes

  • For best results, use thick-cut bacon.
  • If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure.
  • Low-sodium chicken stock is recommended.
  • If you like your risotto a bit “soupier”, add an additional 1/2-1 cup of chicken stock in step 5 in the recipe card below.
  • In step 5, you’ll use a wooden spoon to scrape the bottom of the Instant Pot insert to “deglaze” it. Deglaze is just a fancy term for “remove all the crispy bits and pieces of food”. Anything stuck to the bottom of the insert can prevent it from coming up to pressure when cooking the risotto.
  • The recipe calls for 1/2 cup of Parmesan cheese, but you and I both know that cheese needs to be measured with your heart. Feel free to add (a lot) more to taste!
  • If you have leftover shallots, make some Quick Pickled Shallots or use them in Lemon Garlic Pasta.

MORE DELICIOUS ONE-POT DISHES

a forkful of chicken and pea risotto over a grey bowl.

Pea and Bacon Risotto

Prep Time10 mins

Cook Time15 mins

Pressurizing/Depressurizing7 mins

Total Time32 mins

This delicious Instant Pot Pea Bacon and Pea Risotto is a one-pot weeknight dinner that is packed with amazing flavors. Ready in a flash, this pressure cooker risotto eliminates the long cook time and constant stirring of a stovetop version.

  • Set the Instant Pot to sauté.

  • Cook chopped bacon, stirring often until it is cooked through and crispy. Drain excess grease if necessary.

    8 strips uncooked bacon

  • Add butter, shallot, and garlic.

    4 tbsp unsalted butter, 3 cloves garlic, 3 tbsp shallot

  • Cook on sauté for ~1 minute, or until shallots are starting to soften and butter has melted.

  • Turn the Instant Pot off and add chicken stock. Scrape the bottom of the Instant Pot insert with a wooden spoon to deglaze.

    4 cups low sodium chicken stock

  • Add rice, white wine, and black pepper. Stir to combine.

    2 cups arborio rice, 1/2 cup white wine, 1/2 tsp black pepper

  • Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes.

  • When the IP beeps, turn to “off”. Allow it to sit for 2 minutes and then do a quick release with the nozzle set to venting.

  • When the vent has dropped, remove the lid and add the frozen peas. Place the lid back on the Instant Pot for 3 minutes. You do not need it lock the lid or do anything with the vent.

    2 cups frozen peas

  • Remove the lid, add the Parmesan and stir to distribute the peas.

    1/2 cup shredded Parmesan

  1. For best results, use thick-cut bacon.
  2. Low-sodium chicken stock is recommended.
  3. If you like your risotto a bit “soupier”, add an additional 1/2 – 1 cup of chicken stock in step 5 in the recipe card above.
  4. If you are adding leftover protein that has already been cooked, add it with the peas in step 9.
  5. If you double the recipe the cooking time will remain the same, but it may take longer to come to pressure.

Nutrition Facts

Pea and Bacon Risotto

Amount Per Serving (1 cup)

Calories 411
Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 34mg11%

Sodium 286mg12%

Potassium 308mg9%

Carbohydrates 48g16%

Fiber 4g17%

Sugar 3g3%

Protein 13g26%

Vitamin A 510IU10%

Vitamin C 15mg18%

Calcium 97mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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