Instant Pot Risotto with Kale Leaves

Risotto is simply flavored with kale leaves and parmesan cheese in its rich and tasty

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Instant Pot Risotto with Kale Leaves

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 445 kcal


  • 2 ½ cup Arborio rice
  • 4 tbsp olive oil
  • 2 tbsp garlic minced
  • 2 onions chooped
  • 5 cup vegetable stock
  • 1 cup white wine
  • 3 tbsp basil or cilantro chopped
  • 1 tbsp salt
  • 1 bunch kale leaves chopped
  • 1 tbsp pepper
  • 1 cup grated Pecorino or Parmesan cheese
  • 3 tbsp lemon juice
  • 1/2 tbsp red pepper flakes


  1. Put olive oil, garlic and onions in the instant pot and Sauté for 3 minutes.

  2. Stir the rice and wine in and cook until wine vanishes.

  3. Add the vegetable broth in the instant pot and stir well.

  4. Close the lid and set the Close the lid and set the instant pot to “Manual” and cook for 6 minutes at high pressure.

  5. Release the pressure naturally and add chopped kale leaves. 

  6. Cook until kale leaves shrunken and if it seems to be cooking, add more broth.

  7. Season with lemon juice and pepper.

  8. Stir red pepper flakes and cheese in and serve immediately.

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