Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 1 tbsp oil
• 1 onion
• 2 garlic cloves
• 400 g risotto rice
• 700 ml vegetable stock
• 125 g frozen peas
• 225 g ham hock
• 2 tsp English mustard
• 3 tbsp mascarpone
• 100 g mature cheddar
• 70 g bag pea shoots

Instructions

1. Select Sauté and add the oil, onion and garlic.
2. Once transparent, add the rice and stir well.
3. Pour the stock into the pot, and set to High Pressure for 6minutes, followed by quick pressure release.
4. Stir in peas, ham, mustard and cheeses until creamy and the peas are cooked through.

Notes

Serve with pea shoots over