Instant Pot Risotto

Name: Instant Pot Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Olive Oil (2 T olive oil or avocado oil); 1 piece White Onion (1 small white onion, diced); 2 cloves Garlic (2 cloves garlic, minced); 1 cup Arborrio Rice (1 cup Arborio rice); ¼ cup White Wine (1/4 cup white wine or broth); 2 cup Chicken Broth (2 cups chicken broth); ¾ tsp Table Salt (3/4 tsp salt); 2 tbsp Unsalted Butter (2 T butter); ¼ cup Parmesan Cheese (1/4 cup Parmesan cheese); 0 pieces Black Pepper (pepper to taste); 0 pieces Heavy Cream (splash of heavy whipping cream, optional) — optional

Instant Pot Risotto - Side Dishes (Italian)

30 minItalian

Servings4

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Vegetarian
Pescatarian
Egg Free

Steps

1Turn your instant pot to “Sauté” and add the oil.
2Add the diced onion and cook, stirring often until onion softens and becomes translucent.
3Add the garlic and cook for just one minute while stirring. Be careful not to overcook because garlic burns easily and becomes bitter.
4Add the rice and cook, toasting the rice, and stirring for a few minutes.
5Add the wine and cook while stirring until the alcohol cooks off about 3 minutes. (Note: if you choose not to use wine, just use extra broth in the next step and skip this step.)
6Add the broth and salt. Stir. Then put the lid on and cook on "manual" or "pressure" for 6 minutes.
7Do a quick pressure release and then stir in the butter and Parmesan cheese. Let it rest for a couple of minutes.
8If the risotto looks anything less than creamy, add a bit more broth. If you want, give it a splash of heavy cream. Season with pepper to taste. Serve hot and...ENJOY!