Pressure Cooker Ham And Cheddar Risotto is a delicious comfort food meal that pairs creamy risotto with the ever popular ham and cheese flavor combination. Preparing the recipe in an electric pressure cooker makes this a special one-pot meal that’s perfect for a family celebration or a night with guests.
Risotto is a very popular northern Italian rice dish. Traditional risotto is a real pain in the butt to make, which is why I don’t make it all that often. Or I should say didn’t make it all that often, until I figured out how to make it in an electric pressure cooker.
There are many different kinds of risotto. You can’t use any form of rice to make this dish. You need to use a very starchy rice such as short-grained Arborio rice. A rather traditional simple risotto is made by sauteeing onion and white wine, then adding rice and then broth and then stirring for a long time (like 20-30 minutes!) while until the starch in the rice breaks down and the rice gets creamy. Butter and parmesan cheese is added at the end. Risotto is a simple but luxurious comfort food that makes for a great side dish, or it can be turned into an entree by adding a meat, poultry, seafood or vegetables.
Pressure cooker risotto is really simple to make. I opted to omit the wine in my version. A small amount of wine is usually added in the very beginning when sauteeing the onion and it cooks away so if you really want it in there go ahead and use it. You will still need to stir in order to completely release the starch and make the mixture smooth but only for a couple of minutes. I chose to add cheddar instead of parmesan at the end, and to add some ham as well, turning the risotto into a meal. This recipe is easily gluten-free if you just watch your ingredients on the broth.
Pressure Cooker Cheddar Risotto With Ham takes about 25 minutes to make from start to finish, and that includes the time it takes for the electric pressure cooker to come to pressure. To get this recipe ready for a cooking demo I made it 3 times, each instance taking 24 minutes. In less than a half hour you’ll have a delicious meal without having had to stand over the stove and stir the whole time. You can’t beat that!
Here’s how I make Pressure Cooker Cheddar Risotto With Ham.
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- 6 qt electric pressure cooker (I used a Mealthy MultiPot)
- silicone cooking spoon
- measuring cup
- measuring spoons
- 2 cups Arborio rice (I used Della which is gluten-free)
- 6 cups chicken broth, divided into 4 cups and 2 cups
- 1/2 small white onion, minced
- 8 oz shredded cheddar cheese
- 8-16 oz cooked ham, diced
- 1.5 tsp minced garlic
- extra virgin olive oil
- butter (optional)
- salt and pepper to taste (optional)
Plug the pressure cooker in and select the saute setting.
Add a thin layer of olive oil to the bottom of the pot.
Add the onions and minced garlic to the pot.
Stir occasionally for 5 minutes, until the onion is becoming opaque.
Add the rice to the pot and let it saute for 2 minutes.
Pour 4 cups of broth into the pot.
Put the lid onto the pressure cooker and close to seal.
Switch the pressure cooker to manual high pressure and cook for 6 minutes.
Once the cooking cycle has finished do a quick pressure release.
Switch the pressure cooker back to saute.
Add in 1 cup of broth and stir constantly for 2-3 minutes. Your stirring should be rather aggressive instead of gentle. The risotto will look heavy and wet. don’t worry if there appears to be a little extra liquid, risotto absorbs liquid and thickens quickly. Should the risotto appear to be too thick add a splash more of broth.
Add in the shredded cheddar and stir, adding in the remaining cup of broth as the mixture thickens. Should you prefer your risotto to be a bit looser you can add a little more chicken broth.
Add in the ham and stir.
Garnish with parsley and serve immediately with salt and pepper to taste, and a little butter if desired.