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Pressure Cooker Slow Smoked Mesquite Pork Risotto


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5 from 1 vote
Cook Time : 7 mins
Total Time : 17 mins
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Last Updated on April 15, 2021 by Corinne Schmitt

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My recipe for this Pressure Cooker Slow Smoked Mesquite Pork Risotto was inspired by a Smithfield Marinated Fresh Pork recipe. Many thanks to Smithfield not only for the inspiration but also for partnering with me, along with the Virginia Pork Council, so that I can share my variation with you.

This Pressure Cooker Pork Risotto is a warm, creamy dish that soothes the soul. Even better, it’s made with simple, everyday ingredients and ready in under 30 minutes!

pork risotto in a white bowl next to a fork, with a package of pork in the backgorund

Dinner time is usually the busiest time of day at our house. Everyone is coming home, unburdening from the day, and often we have a list of activities that still have to be done (e.g. sports, music lessons, chores, homework).

That being said, it’s also one of the few opportunities we have to enjoy family time. So, it’s a top priority for me to make sure to get dinner on the table each night. That means I need fast, easy recipes the whole family will enjoy.

And, because I get bored easily, this also means I’m always looking for new ideas and recipe inspiration. Since I love the convenience of Smithfield Marinated Fresh Pork, I find a lot of ideas on the Smithfield website.

a package of Smithyfield pork

I don’t know about you, but I often default to chicken because it’s easy and versatile. Often, I don’t realize what a chicken rut I’ve gotten into until the family starts complaining, “Chicken again?!”

That’s why you may have noticed that I share a lot of pork recipes. It’s just as versatile and easy to cook with, especially when Smithfield does the prep work for me.

About Smithfield Marinated Fresh Pork

Smithfield Marinated Fresh Pork is one of my dinnertime go-to ingredients for several reasons:

  • All the prep work is done — it’s already marinated and seasoned
  • Quick and easy to cook — just take it out of the package, slice, dice or cube, and cook; dinner’s ready in 30 minutes or less
  • Variety of cuts — choose from pork roasts, loin filets, chops, ribs, sirloins and tenderloins
  • Variety of flavors — Applewood Smoked Bacon, Sweet Teriyaki, Roasted Garlic & Herb, and many more
  • Quality — 100% fresh pork with no artificial ingredients
  • Easy to find — I can always find it at my local Walmart, Food Lion, and Safeway

Always make sure to cook pork to an internal temperature of 145F followed by a three-minute rest for best results. For more pork cooking tips, nutrition facts, and general information about pork visit  VirginiaPork.org.

graphic of a mountain with title text reading Virginia Pork Council

How to Make Pressure Cooker Slow Smoked Mesquite Pork Risotto

Risotto scares a lot of people because it sounds like something you need to be a gourmet chef to make. Rest assured, if I can make it, it must be easy!

pork risotto in a white bowl on a table next to cheese, mushorroms, onion, an a package of pork

You don’t need fancy ingredients or a culinary degree to make this dish. All you need are basic cooking skills, an electric pressure cooker, and a few simple ingredients.

Ingredients Needed for Pressure Cooker Slow Smoked Mesquite Pork Risotto

  • 1 Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet, cubed
  • 4 tablespoons butter
  • 1 large onion, diced
  • 1 cup Arborio rice
  • 1/2 cup Riesling
  • 2 cups chicken broth
  • 1 8 oz pkg baby Bella mushrooms
  • 1/2 cup grated Swiss Cheese
  • fresh parsley for garnish
pork, cheese, parsley, butter and bowls of rice, broth, mushrooms and onions

Directions for Making Pressure Cooker Slow Smoked Mesquite Pork Risotto

First, turn on the Sauté mode of your electric pressure cooker. Wait for it to get hot, then add two tablespoons of butter and the diced onion.

diced onion and butter in an instant pot

Cook, stirring frequently, for 5 to 6 minutes until the onions are soft and starting to turn translucent, then add the rice.

rice and diced onion in an instant pot

Cook an additional one to two minutes, stirring frequently (otherwise, the onion will stick to the bottom and start to burn). Sautéing the rice is the secret to getting the delicious flavor and aroma of a good risotto so don’t skip this quick step.

Remove the onions and rice to a separate bowl, making sure not to leave any pieces of food behind in the pot. With the pot still on sauté mode, add another two tablespoons of butter to the pot (or olive oil if you prefer) and the pork cubes.

cubed raw pork in an instant pot

Cook for one to two minutes, stirring often, just long enough to lightly brown the pieces. Then turn the pot off, return the rice and onions to the pot, and add the wine, broth, mushrooms.

pork, rice, onions, mushrooms in an instant pot

Secure the lid on your pressure cooker and make sure the valve is set to sealing. Then, set the pot to cook on high pressure for 7 minutes.

When the cook time has ended, move the valve to venting to quick release the pressure. Wait for all the pressure to release, then remove the lid. Pour in the shredded Swiss cheese.

pork, rice, onions in an instant pot topped with cheese

Immediately replace the lid. Leave the lid on for two to three minutes to allow the cheese to melt. Your Pressure Cooker Slow Smoked Mesquite Pork Risotto is ready to serve! Just garnish with fresh parsley for a little color.

pork risotto in a white bowl with a fork in it, on a brown table

Every bite will have a delicious combination of pork, mushrooms, onion, and creamy rice. So satisfying!

pork risotto in a white bowl with a fork above it, on a brown table
Pressure Cooker Pork Risotto in a while bowl

Pressure Cooker Slow Smoked Mesquite Pork Risotto

Corinne Schmitt
This risotto is so yummy.
5 from 1 vote
Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Dinner
Cuisine American
Servings 4
Calories 1110 kcal

Ingredients
  

  • 1 Smithfield Slow Smoked Mesquite Marinated Fresh Pork Loin Filet cubed
  • 4 tablespoons butter
  • 1 large onion diced
  • 1 cup Arborio rice
  • 1/2 cup Riesling
  • 2 cups chicken broth
  • 1 8 oz package baby Bella mushrooms diced
  • 1/2 cup grated Swiss Cheese
  • fresh parsley for garnish optional

Instructions
 

  • Turn pressure cooker on Sauté mode. When hot, add two tablespoons butter and diced onion. Sauté for 5-6 minutes until onions are soft and just turning translucent. Add rice to pot.
  • Cook, stirring often, for 1-2 minutes. Remove onions and rice to a separate bowl.
  • Add two tablespoons butter and cubed pork to the pot. Sauté for one to two minutes until pork is lightly browned. Turn off Sauté mode.
  • Return onions and rice to the pot. Add wine, broth, and mushrooms to the pot. Stir well to combine.
  • Secure the lid of the pressure cooker and set valve to sealing. Cook on high pressure for 7 minutes.
  • When the cook time has ended, quick release the pressure. Add shredded cheese and return lid. Wait 2-3 minutes for cheese to melt, then remove lid.
  • Serve immediately. Garnish with fresh parsley if desired.

Nutrition

Calories: 1110kcalCarbohydrates: 47gProtein: 133gFat: 38gSaturated Fat: 17gCholesterol: 388mgSodium: 830mgPotassium: 2438mgFiber: 3gSugar: 3gVitamin A: 462IUVitamin C: 12mgCalcium: 151mgIron: 6mg
Keyword instant pot, risotto
Tried this recipe?Let us know how it was!

I hope you enjoy my version of Pressure Cooker Slow Smoked Mesquite Pork Risotto. If you try the recipe, please share your thoughts in the comments below!

For more product information and recipe inspiration, visit http://www.smithfieldrealflavorrealfast.com.

This is a sponsored post written by me on behalf of Smithfield and the Virginia Pork Council.

7 thoughts on “Pressure Cooker Slow Smoked Mesquite Pork Risotto”

  1. I don’t eat pork, but I am sure this dish would go well with beef. The combination of the ingredients sounds perfect and makes a filling and comforting meal. Thanks for sharing at Fiesta Friday party!

    Reply
  2. Will any white rice do for this recipe? We don’t use a lot of rice and I already have two different types of rice in my cabinets. Thanks

    Reply
    • You really need short grain or medium grain rice to get the right consistency for risotto. If you don’t mind it being a little less creamy, you can sub in long grain rice.

      Reply
      • I should add that risotto snobs would balk at that, but I am not any type of food snob. I make what I like and deviate often from recipes to suit my own taste and cater to what I have on hand. So zero judgment here if you want to avoid a trip to the store and the expense of an ingredient you may or may not use again. 😉

        Reply

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