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Lunch / Dinner

Pressure Cooker Risotto

Sure there’s something really soothing about continuously stirring risotto as it cooks. But the pressure cooker keeps your hands free to do other things while cooking perfectly al dente risotto every time.

If you prefer a sweeter dish, feel free to use all apple cider as your cooking liquid. To make the risotto even more savory, use all chicken broth. And if this preparation isn’t quick enough, buy already diced butternut squash to shave a few minutes off of the prep time for this true one-pot meal.


4 servings

Total Time

about 40 minutes

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Test Kitchen Tip

KEY TERMS Cook at high pressure: The amount of time you cook the food once the mechanism indicates high pressure is reached. Begin timing at this point.

Natural pressure release: Remove the cooker from the heat source and allow the pressure to dissipate over time. This takes from 10 to 20 minutes.

Quick release: Use the built-in release valve to immediately release pressure. Or, run cold water over the lids of stove-top cookers until pressure releases.


Cook bacon in pressure cooker over medium heat until crisp. Transfer bacon to a paper-towel-lined plate; reserve drippings. Increase heat to high.

Sauté onion, garlic, pepper flakes, and 1 sage sprig in drippings until onion begins to soften. Stir in rice to coat with drippings and cook until it becomes translucent, about 5 minutes.

Stir in cinnamon stick, cider, broth, and squash. Cover pressure cooker and lock on lid. Bring cooker to high pressure over high heat. Cook rice at high pressure, 6 minutes.

Quick release pressure and remove lid (away from you). Let risotto sit in cooker 35 minutes.

Stir in grated pecorino; season with salt and black pepper. Garnish each serving with bacon, a drizzle of vinegar, shaved pecorino, and sage sprigs.


Cooking foods, like the bacon for the risotto, in the pressure cooker make truly one-dish meals possible.

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