Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing
- 1 pound smoked sausage, sliced Any preferred smoked or fresh sausage can be used.
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup Arborio rice Rinse before use to remove excess starch.
- 4 cups chicken broth Ensure it is gluten-free if necessary.
- 1 cup frozen peas
- ½ cup grated Parmesan cheese Add more for garnishing
- to taste Salt and pepper
Method
Preparation
- Turn on the Instant Pot and select the 'Sauté' mode. Add the olive oil.
- Once the oil is hot, add the sliced sausage and cook until browned. Remove and set aside.
- Add the diced onion and minced garlic to the pot. Cook until the onion is translucent.
- Stir in the Arborio rice, and cook for 1-2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a boil.
Cooking
- Cancel the 'Sauté' mode and secure the lid. Set the Instant Pot to 'Manual' for 6 minutes.
- Once done, use the Quick Release method to release pressure.
- Open the lid and stir in the cooked sausage, frozen peas, and Parmesan cheese. Season with salt and pepper.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 20gFat: 20gSaturated Fat: 9gSodium: 800mgFiber: 2gSugar: 2g
Notes
Serve warm, garnished with additional Parmesan cheese and freshly cracked black pepper. Pairs well with a fresh green salad or crusty bread. Store leftovers in an airtight container in the refrigerator for 3-4 days. Add liquid when reheating.
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