Name: Instant Pot Risotto
Prep time: 5 min
Cook time: 5 min
Yield: 3
Ingredients: Chicken bouillon (such as Knorr®) - 1 cube; Hot water - 2 cups; Extra-virgin olive oil - 2 tablespoons; Finely diced onion - ¼ cup; Garlic, minced - 1 clove; Arborio rice - 1 cup; White wine - ¼ cup; Butter - 2 tablespoons; Grated Parmigiano-Reggiano cheese - ¼ cup; Chopped fresh parsley (Optional) - 2 teaspoons

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.