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Instant Pot Thai Green Curry Risotto

Instant Pot Thai Green Curry Risotto

 

Creamy smooth risotto infused with the flavors of Thai green curry takes the idea of risotto to a whole new level. This Asian risotto is packed with not just an assortment of fresh vegetables, but has a harmonious balance of powerhouse flavors!  

The Instant Pot is the easiest way to pull off this meal quickly and easily.  If you don’t have a pressure cooker, no problem, I’ll include directions for both. Enjoy! 

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Prep time:  20 minutes

Cook time: 15 minutes

Serves: 3-4

Kitchen Tools
  • Large Skillet with cover
  • Instant Pot (not necessary but highly recommended)
  • Wooden spoons 
  • Knives & Cutting Board

Ingredients

  • 6-8 green onions, sliced

  • 3 celery stalks, thinly sliced
  • 4 garlic cloves, minced
  • 1 jalapeño pepper, seeds and ribs removed, thinly sliced
  • 8 ounces sliced mushrooms, any variety
  • 1 tablespoon ginger paste or grated ginger
  • 2 teaspoons Thai Green Curry Paste (I use Thai Kitchen brand)
  • 1 bunch of cilantro, chopped (reserve ¼ of this for garnishing)
  • ¼ cup fresh basil, chopped
  • 2 tablespoons white miso paste
  • 1 cup arborio rice 
  • 1/2 cup dry white wine
  • 2 cups low sodium vegetable stock *(2 1/2 cups for stovetop)
  • 1 1/2 cups frozen edamame beans 
  • 3 cups chopped spinach

Garnish

  • 1/4 cup cilantro, chopped
  • 1 lime, quartered
  • 2 tablespoons toasted sesame seeds (optional)

 

    Directions

    Instant Pot Directions

    1. Set a 6-quart Instant Pot to the high sauté setting. Add the green onions, celery, garlic, jalapeño, mushrooms, ginger, Thai green curry paste, cilantro, and basil to the pot and cook for about 3-4 minutes stirring continuously.  Add small amounts of water as needed to prevent sticking.  Add the miso paste, rice, white wine, and edamame beans, and continue stirring for another 3-4 minutes. 
    2. Turn off the saute setting and pour 2 cups of vegetable broth in the pot.  Close the lid and turn the venting knob to the sealing position. Select manual setting and adjust pressure to high, and set time for 6 minutes. When finished cooking, quick release the pressure. 
    3. Stir in the spinach. Serve immediately and garnish with cilantro, lime, and sesame seeds. 

    Stove Top Directions

    1. In a large skillet, add the green onions, celery, garlic, ginger, jalapeño, mushrooms, ginger, Thai green curry paste, cilantro, and basil to the pot and cook for about 3-4 minutes stirring continuously.  Add small amounts of water as needed to prevent sticking.  Add the miso paste, rice, white wine, and edamame beans, and continue stirring for another 3-4 minutes. 
    2. Add 2 1/2 cups of warm vegetable broth to the skillet and bring to a boil.  Reduce the heat to low and cover.  Cook for 20-22 minutes making sure to stir frequently to prevent sticking.  
    3. Stir in the spinach and allow it to wilt for 5 minutes. Serve immediately and garnish with cilantro, lime, and sesame seeds.

    Grocery List

      Produce 
    • 6-8 green onions
    • 3 celery stalks
    • 1 tablespoon ginger paste or fresh grated ginger
    • 4 garlic cloves
    • 1 jalapeno pepper
    • 8 ounces mushrooms (any variety)
    • 1 bunch cilantro
    • 1/4 cup fresh basil
    • 3 cups chopped spinach
    • 1 lime
    Grains, Nuts & Seeds 

    • 1 cup arborio rice
    • 2 tablespoons toasted sesame seeds (optional-for garnish)
    Canned and Jarred Goods   
    • 2 teaspoons Thai Green Curry Paste (I prefer Thai Kitchen brand which is typically found in the Asian section of your supermarket)
    • 2 cups low sodium vegetable broth
    Frozen Foods ❄️ 
    • 1 1/2 cups frozen edamame beans
    Miscellaneous
    • 2 tablespoons white miso paste
    • 1/2 cup dry white wine
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