Instant Pot Risotto
Get this simple and basic recipe for Instant Pot Risotto. Tastes amazing on its own or add in some extras to make it special.
Servings 6
Calories 252kcal
Ingredients
- 2 tablespoons butter
- 1/2 medium yellow onion diced
- 1 cup arborio rice
- 2 bay leaves
- salt & pepper to taste
- 3 cups chicken stock or vegetable broth or 2 1/2 cups stock + 1/2 cup white wine
- 1/4 cup heavy cream
- 1/4-1/3 cup grated parmesan cheese the real stuff please!
Instructions
- Set electric pressure cooker to Brown/Saute function.
- Saute onion in melted butter to brown slightly, about 3 minutes. Add in rice and stir to coat in butter. Add bay leaves, salt, pepper and chicken stock. Stir. Cover with lid and rotate to lock, valve closed. Select "Rice/Risotto" cooking function, 6 minutes of cook time, high pressure and then "start".
- Once the cooking time has completed, open valve to release pressure entirely. Remove lid. Stir rice for about 60 seconds (will seem a little soupy, but is totally normal!)
- Stir in heavy cream and parmesan cheese. Let risotto sit 10-12 minutes uncovered to thicken. Serve hot.
Nutrition
Calories: 252kcal | Carbohydrates: 32g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 273mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 298IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
