Pressure-Cooker Cranberry and Almond Risotto

Make this risotto with dried cranberries and sliced almonds as an elegant alternative to potatoes at your next winter holiday meal. Saffron adds a hint of sweetness and a lovely yellow color to the rice.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 4 cups chicken stock
  • ½ tsp. saffron threads, crushed
  • 1 Tbsp. olive oil, divided
  • 2 cups Arborio rice
  • ½ cup sliced almonds
  • ½ cup dried cranberries


  • In a medium saucepan over medium heat, warm the chicken stock. Ladle ¼ cup warm stock into a small bowl with crushed saffron threads. Set aside.
  • Turn a pressure cooker to high and add oil. Add the rice and almonds; cook and stir for 2–4 minutes, until the rice is coated and opaque. Add ½ cup of the stock and cook, stirring constantly, for 2–4 minutes, until the liquid is absorbed by the rice. Add the remaining stock, cranberries, and saffron with soaking liquid.
  • Cover and lock the lid into place. Pressure cook on medium for 8 minutes. Let the pressure release, open the lid, and check the rice. If the rice is not fully cooked, lock the lid again and cook for 2–3 minutes longer.
  • Serve immediately.