Add the olive oil to the pressure cooker over medium heat and wait until it begins to shimmer.

Carefully add the pancetta and cook for about 6 minutes, remove to a plate and cut into small pieces. Try not to eat all of it before the rice is done.

Add the onion & garlic and gently scrape up the pancetta fond in the bottom of the pan. Cook for about 5 minutes.

Add the arborio rice and stir well to mix with the onion and garlic. Cook for 3 to 5 minutes until the grain starts to give off a nutty aroma

Slowly pour in the white wine. It should reduce and be absorbed into the rice after a few minutes of stirring.  This should also help release any other fond in the bottom of your pan.

Slowly pour in the stock, seal your pressure cooker and cook for 7 minutes when pressure has been reached

Alternate: If you aren't using a pressure cooker, you'll need 4 cups of heated stock and will slowly pour in about 1/2 cup at a time and stir until it is absorbed)

Use your cooker's quick-release method to carefully remove the lid and return the pot to the stove

Keep the pot over medium low heat and stir in the pancetta, peas and kale. Adjust the consistency by adding more stock or allowing any excess to reduce