{"id":21794,"date":"2017-03-19T05:59:33","date_gmt":"2017-03-19T11:59:33","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=21794"},"modified":"2019-01-01T18:25:19","modified_gmt":"2019-01-02T01:25:19","slug":"pressure-cooker-southwest-pinto-bean-chard-risotto","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-southwest-pinto-bean-chard-risotto\/","title":{"rendered":"Pressure Cooker Southwest Pinto Bean Chard Risotto"},"content":{"rendered":"

Southwest Pinto Bean Chard Risotto<\/strong> takes a southwestern turn, with the addition of green chiles and spicy pepper cheese. This easy pressure cooker risotto recipe can be made in just 4 minutes!<\/em><\/p>\n

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Risotto is one of my favorite dishes to make in the pressure cooker. Quick and infinitely adaptable by changing out ingredients and seasonings, a pressure cooker transforms short-grain rice from raw to creamy-toothy in 4 minutes.\u00a0<\/p>\n

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Hi there. I\u2019m Letty from Letty\u2019s Kitchen<\/a>, the blog about seasonal vegetarian cooking and desserts with a healthier twist. I\u2019m delighted to share this pressure cooker recipe with you, because it\u2019s true, risotto is one of my favorites!<\/p>\n

How to Make Southwest Pinto Bean Chard Risotto in an Instant Pot<\/h2>\n

An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instapot can help you create this Southwest Pinto Bean Chard Risotto!<\/p>\n

Make this vegetarian risotto recipe vegan by leaving out the pepper cheese, adding another pinch of red pepper flakes instead. Feel free to switch out the green, as in this Bok Choy Risotto<\/a>, or this Spinach and Goat Cheese Risotto<\/a>.<\/p>\n

If you eat meat, try adding shrimp or bacon. Really, risotto is a culinary canvas to paint however you like.<\/p>\n

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Your finished risotto should be creamy, but not soupy. To get there, I like to cook the rice under pressure with not all of the vegetable broth, and then, after a quick release of pressure, stir in the remaining broth along with the beans and greens. While the beans heat through and the greens wilt, the starchy rice makes its own creamy sauce.<\/p>\n

Southwest Pinto Bean Chard Risotto Recipe<\/h3>\n