Instant Pot Chorizo Risotto

  • Author: Food For Fought
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes


This all-in-one dinner has quite quickly become a family favorite! Instant Pot Chorizo Risotto all cooked together in one pot, with rice, chorizo, saffron, and asparagus.



  • 1 Medium Onion
  • 3 Cups of Arborio rice
  • 6 cups of boiling water
  • 2 vegetable stock cubes
  • 1/4 teaspoon Saffron
  • 100g Chopped Chorizo
  • Fresh Asparagus
  • 1 Tbs Parmesan Cheese


  1. Make the vegetable stock by adding the vegetable stock cubes to boiling water. Set aside.
  2. Chop the onion, add to the instant pot and saute for 3 minutes.
  3. Add the rice and a pinch of salt to the onion and saute for a further minute.
  4. Add saffron and 1/4 of a cup of the vegetable stock. Mix and saute for another minute.
  5. Add your chopped chorizo sausage followed by the remaining vegetable stock.
  6. Add a trivet and place your asparagus on top to steam.
  7. Cook For 6 Minutes and then release the pressure for 5 minutes.
  8. Remove the trivet with the asparagus on.
  9. Mix in the Parmesan cheese into the risotto.
  10. Your Risotto is ready to serve, with the garnish of Asparagus.