Instant Pot Clams with Brothy Rice
By Nicole KonstantinakosPublished on May 18, 2022
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
Arborio rice, which is high in starch, gives this dish its characteristic creaminess; do not substitute other types of rice. While we prefer the flavor and texture of jarred whole baby artichoke hearts, you can substitute 6 ounces frozen artichoke hearts, thawed and patted dry. Discard any raw clams with an unpleasant odor or with a cracked or broken shell that won't close.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add leek and bell pepper and cook until softened, about 8 minutes. Stir in rice and garlic and cook until grains are translucent around edges, about 3 minutes. Stir in wine and cook until nearly evaporated, about 1 minute.
- Stir in 3 cups broth, scraping up any rice that sticks to bottom of pot, then nestle clams into rice mixture. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using tongs, transfer clams to bowl, discarding any that have not opened, and cover to keep warm.
- Stir remaining 2 cups broth, peas, and artichokes into rice and cook, using highest sauté function, until heated through, about 3 minutes. (Mixture will be loose.) Season with salt and pepper to taste. Divide rice mixture between individual serving bowls and top with clams. Serve, passing Salsa Verde separately.
Time
1 hourYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
This rice dish from Spain's Mediterranean coast combines the meaty sweetness of clams and their liquor with the verdant flavors of springtime vegetables. Unlike a paella-style rice, in which the rice absorbs most or all of the cooking liquid, brothy rice has a higher proportion of liquid to rice, so that the finished rice remains surrounded by flavorful broth. We built an aromatic base using leek and green bell pepper, and toasted the rice with garlic to enhance its flavor before deglazing the pot with some wine. We added ample broth and clams, and after just 1 minute under pressure our clams had popped open and our rice was perfectly soft. To pack even more vegetables into this one-pot meal, we stirred in convenient jarred artichokes and thawed frozen peas. To emphasize these vegetal flavors and the acidity of the wine, we drizzled everything with a bright Salsa Verde.
Before You Begin
Arborio rice, which is high in starch, gives this dish its characteristic creaminess; do not substitute other types of rice. While we prefer the flavor and texture of jarred whole baby artichoke hearts, you can substitute 6 ounces frozen artichoke hearts, thawed and patted dry. Discard any raw clams with an unpleasant odor or with a cracked or broken shell that won't close.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add leek and bell pepper and cook until softened, about 8 minutes. Stir in rice and garlic and cook until grains are translucent around edges, about 3 minutes. Stir in wine and cook until nearly evaporated, about 1 minute.
- Stir in 3 cups broth, scraping up any rice that sticks to bottom of pot, then nestle clams into rice mixture. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using tongs, transfer clams to bowl, discarding any that have not opened, and cover to keep warm.
- Stir remaining 2 cups broth, peas, and artichokes into rice and cook, using highest sauté function, until heated through, about 3 minutes. (Mixture will be loose.) Season with salt and pepper to taste. Divide rice mixture between individual serving bowls and top with clams. Serve, passing Salsa Verde separately.
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