Instant Pot Breakfast Risotto with Spinach and Eggs
A creamy and comforting breakfast risotto made in the Instant Pot, featuring fresh spinach and perfectly cooked eggs. This dish is hearty and nutritious, perfect for starting your day right.
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Ingredients
Yields 4 servings
- (1 cup) Arborio rice
- (4 cups) vegetable broth
- (1 tablespoon) olive oil
- (1) small onion, diced
- (2 cloves) garlic, minced
- (2 cups) fresh spinach, chopped
- (1/2 cups) grated Parmesan cheese
- (2) large eggs
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) red pepper flakes
- Fresh parsley, for garnish (optional)
Instructions
- 1
Set the Instant Pot to sauté mode and heat 1 tablespoon of olive oil.
- 2
Add 1 small diced onion and sauté for 3-4 minutes until translucent.
- 3
Stir in 2 cloves of minced garlic and cook for an additional 1 minute until fragrant. Add 2/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes.
- 4
Add 1 cup of Arborio rice and stir to coat the rice with the oil and onion mixture for about 2 minutes.
- 5
Pour in 4 cups of vegetable broth and stir to combine.
- 6
Seal the Instant Pot lid and set it to manual high pressure for 6 minutes.
- 7
Once cooking is complete, allow for a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- 8
Open the lid and stir in 2 cups of chopped fresh spinach, 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of red pepper flakes.
- 9
In a small bowl, beat 2 large eggs and stir them into the risotto until fully incorporated and creamy.
- 10
Serve warm, garnished with fresh parsley if desired.
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