Traditional risotto involves slowly stirring hot stock into toasted rice until it reaches a creamy, perfectly cooked consistency—a labor-intensive process that can take over 30 minutes at the stove. But when time is tight and cravings hit, the Instant Pot steps in to save the day, delivering the same creamy texture without the effort. This version has a Spanish twist, featuring savory salami and smoky paprika, while sweet peas and zesty lemon add brightness to balance the dish's richness. It’s a weeknight risotto you’ll want to make again and again.

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Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped uncured salami
• 1 shallot, finely chopped
• 1 1/2 cups arborio rice
• 1 1/4 teaspoons kosher salt
• 3/4 cup white wine
• 3/4 teaspoon smoked paprika
• 3 cups low-sodium chicken broth
• 1 1/4 cups frozen peas
• 1 tablespoon lemon zest
• Chopped fresh parsley, for garnish

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Directions

1. Select sauté setting on a pressure multicooker (such as an Instant Pot). Select high temperature setting. Add oil to cooker.
2. Heat the oil and add the salami, cooking and stirring frequently for about 5 minutes until crispy. Use a slotted spoon to transfer the salami to a towel-lined plate. Add the shallot to the cooker and cook, stirring constantly, until softened, about 1 minute.
3. Stir in the rice, salt, and paprika, cooking for about 2 minutes until the rice is lightly toasted. Add the wine, scraping the bottom of the cooker to release any browned bits, and cook for about 1 minute until most of the liquid is absorbed. Turn off the cooking function, then mix in the broth.
4. Secure the lid on the cooker and set it to high pressure for 6 minutes.
5. Quickly release the pressure and carefully remove the lid from the cooker. Stir in the frozen peas, lemon zest, and half of the salami, mixing until the peas are tender and vibrant green, about 1 minute. Serve the risotto topped with the remaining salami and parsley, then drizzle with olive oil for a finishing touch.

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