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Instant Pot 3 Pepper Risotto Recipe Instant Pot 3 Pepper Risotto Recipe


Instant Pot 3 Pepper Risotto Recipe

Written by: Lucas Johnson

Whipped up a vibrant, creamy risotto in my trusty Instant Pot. Packed with three types of bell peppers and a cheesy finish, it's a comforting dish that's a hit at my dinner table!

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Let's shake things up! I've got this irresistible Instant Pot Triple Pepper Risotto recipe, it's a game-changer. Imagine the creamy arborio rice hugging your taste buds, with a medley of colorful bell peppers bursting with flavor with each bite. It's home-cooked comfort cranked up a notch. Let's go, unchain that Instant Pot and get the magic happening!

Ingredients for Triple Pepper Risotto

  • Arborio rice: Creamy texture and ability to absorb flavors make it ideal for risotto, creating a rich and satisfying dish.
  • Onion: Adds depth of flavor and sweetness to the dish, enhancing the overall taste of the risotto.
  • Bell peppers: Bring a pop of color and a sweet, slightly tangy flavor to the risotto, adding freshness and vibrancy.
  • Vegetable broth: Infuses the risotto with savory, umami notes, providing a rich base for the dish to build upon.
  • Parmesan cheese: Melts into the risotto, adding a creamy richness and a salty, nutty flavor that enhances the overall dish.

Essential Tools for Making Risotto in an Instant Pot

  • Instant Pot: Speeds up cooking time by using high pressure to cook the risotto quickly and efficiently.
  • Wooden Spoon: Gentle on the delicate rice grains and helps to stir the risotto without breaking them.

Serves: 4 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


  • 1 cup Arborio rice
  • 1 onion, diced
  • 3 bell peppers (red, yellow, and green), diced
  • 4 cups vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Set the Instant Pot to sauté mode and heat olive oil. Add diced onion and cook until translucent.
  2. Add diced bell peppers and cook for a few minutes until slightly softened.
  3. Stir in Arborio rice and cook for another minute.
  4. Pour in vegetable broth and season with salt and pepper. Close the Instant Pot lid and set to manual high pressure for 6 minutes.
  5. Once done, quick release the pressure and stir in grated Parmesan cheese.
  6. Serve hot and enjoy your Instant Pot 3 Pepper Risotto!

Nutritional value:

Per Serving in Calories: 320 kcal | Carbohydrates: 55 g | Protein: 8 g | Total Fat: 7 g | Saturated Fat: 2.5 g | Trans Fat: 0 g | Monounsaturated Fat: 3.5 g | Polyunsaturated Fat: 1 g | Cholesterol: 10 mg | Sodium: 800 mg | Dietary Fiber: 4 g | Sugar: 5 g | Calcium: 150 mg | Potassium: 300 mg | Iron: 2 mg | Vitamin A: 500 µg | Vitamin C: 80 mg

Tips for Making Triple Pepper Risotto Ahead of Time

Make Ahead Instructions

  • Prepare the risotto as instructed but do not add the parmesan cheese.
  • Let the risotto cool completely before transferring it to an airtight container.
  • Store in the refrigerator for up to 2 days.

Freezing Instructions

  • Cool the risotto completely and transfer it to a freezer-safe container.
  • Label the container with the date and store in the freezer for up to 3 months.
  • To reheat, thaw overnight in the refrigerator and warm on the stovetop, adding a little broth to revive the creaminess.

One interesting fact about this instant pot triple pepper risotto recipe is that you can add a splash of white wine before pressure cooking to enhance the flavor profile even more. It adds a subtle depth that takes this dish to the next level. Enjoy experimenting with this simple yet effective tip!

Common Questions About Instant Pot Risotto Recipes

Can I use different types of rice for this recipe?
Arborio rice works best for risotto due to its high starch content, but you can try other short-grain rice varieties for a different texture.
How can I make this recipe vegan?
Simply use vegetable broth instead of chicken broth and skip the parmesan cheese or use a vegan alternative.
Can I add other vegetables to this risotto?
Absolutely! Feel free to add mushrooms, peas, or any other vegetables you enjoy to customize your risotto.
How do I store leftover risotto?
Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth to revive the creaminess.
Can I freeze this risotto?
Risotto can be frozen, but the texture may change slightly upon thawing. Freeze in an airtight container for up to 1 month and reheat on the stovetop with a little extra broth.

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