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Instant Pot Risotto

Recipe Added 06 Jan, 2024

2 tablespoons butter

1 small onion minced

3 garlic cloves minced

1 tablespoon fresh thyme leaves

2 cups arborio rice

0.33 cup dry white wine

4 cups chicken broth warmed to 100-115 degrees

0.5 teaspoon kosher salt

0.5 cup Parmesan Cheese plus more for serving

2 tablespoons lemon juice fresh squeezed

1) Turn Instant Pot pressure cooker to Sauté mode and allow to heat.
2) Add the butter and melt. Add in the onions and saute for 2 minutes. Add in the garlic and thyme leaves and saute 1 minute longer.
3) Add in the rice and toss the rice with the butter and onions to coat. Toast the rice for about 2 minutes.
4) Add the dry white wine to the pressure cooker and let simmer for about 2 minutes, while scraping off any browned bits off the bottom of the inner pot.
5) Turn off the sauté function and add in warm chicken broth and salt.
6) Place lid on the pressure cooker. Set to cook on high pressure for 5 minutes.
7) Let the pressure release naturally for at least 10 minutes.
8) Gently stir in the Parmesan cheese and the juice of the fresh lemon if using. Serve with additional Parmesan cheese.