Go Back

Instant Pot Collard Greens Risotto with Sweet Heat Peppers

If you love collard greens with spicy peppers, AND risotto, then you will LOVE this Vegetarian Risotto! With the Instant Pot, you can enjoy Risotto without all the stirring! 

Course Main Course, Side Dish
Cuisine American, Comfort food, vegetarian
Keyword Vegetarian Risotto
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


  • 1 large red onion chopped
  • 2 T olive oil
  • 1/2 teas black pepper
  • 1 teas salt
  • 6 cloves of garlic chopped
  • 6 cups collard greens chopped (make sure to wash and remove the stems first)
  • 2/3 cup dry white wine (I used 1/3 sauvignon blanc and 1/3 sherry)
  • 1 1/2 cups Arborio rice
  • 1/2 cup Patty’s Sweet Heat Uncle Joe’s Recipe Peppers chopped
  • 4 cups vegetable or chicken broth
  • 8 oz Monterey Jack Cheese shredded (with some reserved for topping if desired)
  • 1/4 cups parmesan cheese grated
  • 1 Juice of a lemon


  1. Set Instant Pot to sauté, and sauté onion with olive oil, ½ teas salt and ½ teas black pepper for 5-7 minutes.

  2. Add garlic and sauté for 1 minute more (add more olive oil if you need to).

  3. Add collard greens and sauté for 1 minute more. 

  4. Add white wine, and sauté for 1 minute more.

  5. Add rice, stir to combine, and sauté for 1 minute more.

  6. Turn off Instant Pot.

  7. Add 3 ¾ cups of the broth, Patty’s peppers, and stir to combine.

  8. Place lid on and set vent to seal.

  9. Set Instant Pot to manual for 6 minutes (will take about 10-15 minutes to come to pressure).

  10. Meanwhile, shred your cheese.

  11. When Instant Pot timer is complete, quick release.

  12. Remove lid and add ¼ cup of broth, and stir until well combined.

  13. Add cheese, and ½ teas salt and stir well.

  14. Then add lemon juice and stir well.

  15. Serve in bowls with a little extra cheese and peppers on top of desired.