Spicy Pinto Bean and Chard Risotto
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 2tablespoons olive oil
  • 1cup onionschopped, about 1/2 large onion
  • 1clove garlicminced
  • 1 1/2cups Arborio rice
  • 3 1/2 – 4cups vegetable broth
  • 1 3/4cups pinto beansrinsed and drained, 15 ounce can
  • 1/3cup green chilesdiced
  • 1small bunch chardstems removed, leaves sliced into 1/4 inch wide ribbons
  • 1/4teaspoon red pepper flakes
  • 1/4 – 1/2teaspoon sea salt
  • 1/2cup Vegan Pepperjack cheeseoptional, not necessary
  1. Press Sauté to pre-heat the cooker. When the word “hot” appears on the display, add the oil and sauté the onions and garlic about 5 minutes, until the onions are translucent.
  2. Add the rice and continue to stir to coat the grains. Stir in the first 3 1/2 cups of vegetable broth.
  3. Lock the lid in place. Press Manual and adjust to 4 minutes cooking time.
  4. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
  5. Press sauté and stir in the pinto beans, green chilies, chard ribbons, and remaining 1/2 cup of vegetable broth.
  6. Cook, stirring constantly until the chard has wilted and the beans are heated through, about 4 minutes. The risotto should be creamy yet still al dente, with a bite to your tongue.
  7. Stir in the cheese, if using. Taste and add salt if you think it’s needed, and pinch more red pepper flakes, if you like more spice.