Best Instant Pot Barley Risotto With Sweet Potato And Sausage Recipes
SAUSAGE AND RICE RISOTTO IN THE INSTANT POT
I took a recipe I had been working on for risotto and adapted it for the Instant Pot electric pressure cooker. It really turned out delicious. I cooked the whole thing in the pressure cooker and it took much less time than it would cooking risotto in the usual way. This is a complete meal with a nice salad or it can be a nice...
Provided by J. White Harris
Categories Pork
Time 30m
Number Of Ingredients 13
Steps:
- 1. Set the Instant Pot to SAUTE add the olive oil and the sausage breaking sausage apart as it browns.
- 2. Add the peppers and onion and cook stirring occasionally until onion is opaque. Add the garlic, cook another minute.
- 3. Add the rice and the wine to the sausage mixture and cook for a couple minutes, stirring often until the wine is absorbed.
- 4. Now, add the chicken broth, and Italian seasoning, stir to mix. Turn SAUTE off. Secure the lid on the Instant Pot. Push MANUEL and set the pressure time for 6 minutes.
- 5. 5. Let the cooker go into KEEP WARM mode and count 10 minutes. Then press CANCEL and twist the steam release handle on the lid to VENTING position. Note: If the liquid has not been fully absorbed, press SAUTE and stir until liquid is absorbed.
- 6. To this, stir in tomato sauce, Parmesan cheese, black pepper, and red pepper flakes, stir until well incorporated and tomato sauce is absorbed. Turn Instant Pot off and enjoy a delicious Sausage and Rice Risotto.
- 7. Serve this with a side salad and some garlic bread and enjoy a delicious meal.
SWEET POTATO BARLEY RISOTTO IN THE CROCK POT
For Christmas 2005 my sweet husband got me a bunch of low fat cookbooks. So for my favorite has been a Canadian one called "125 Best Vegetarian Slow Cooker Recipes" by Judith Finlayson. This is an adaptation of a recipe from that cookbook that we enjoyed. If you desire some cheese can be sprinkled on the finished product, but we didn't think it needed it. For the record, I used an olive oil infused with garlic. Olive or vegetable would be good here.
Provided by ladypit
Categories Yam/Sweet Potato
Time 8h15m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Chop your onions finely.
- Peel the sweet potato and chop into small pieces. I like to keep my chopped sweet potato in a bowl of water until I need it because I think it keeps it from changing color.
- Heat a large skillet over medium heat with the oil in it. When the oil gets hot add the onions and cook until softened, stirring frequently.
- Then add the garlic and rosemary and stir for about a minute.
- Stir in the barley and stir until the barley is combined well.
- Add the stock and bring to a boil.
- Drain the sweet potatoes (if they were in water) and place into a large crockpot.
- Pour the boiling stock mixture over top and stir well.
- Cook on low for 8 hours until the barley and sweet potato are cooked through. If possible open the crockpot about halfway through and stir well.
Nutrition Facts : Calories 359.4, Fat 2.7, SaturatedFat 0.5, Sodium 44.4, Carbohydrate 77.2, Fiber 14.5, Sugar 5.7, Protein 9
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