Instant Pot Risotto
Recipe information
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Cooking:
5 min.
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Servings per container:
3
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Source:

Ingredients for - Instant Pot Risotto

1. Chicken bouillon (such as Knorr®) - 1 cube
2. Hot water - 2 cups
3. Extra-virgin olive oil - 2 tablespoons
4. Finely diced onion - ¼ cup
5. Garlic, minced - 1 clove
6. Arborio rice - 1 cup
7. White wine - ¼ cup
8. Butter - 2 tablespoons
9. Grated Parmigiano-Reggiano cheese - ¼ cup
10. Chopped fresh parsley (Optional) - 2 teaspoons

How to cook deliciously - Instant Pot Risotto

1. Stage

Dissolve chicken bouillon cube in hot water and set aside.

2. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil to the pot. Add onion and cook for 1 minute. Add garlic and rice and stir until each grain of rice is coated with the oil mixture. Cook until rice is slightly toasted, about 2 minutes. Pour in white wine and simmer for about 30 seconds. Stir in chicken broth.

3. Stage

Turn off Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 5 to 10 minutes for pressure to build.

4. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add butter; stir until risotto is creamy, about 1 minute. Stir in Parmigiano-Reggiano cheese until melted and well combined. Serve sprinkled with parsley.