Instant Pot Risotto
This Instant Pot risotto recipe is easy and delicious. It is made with arborio rice, white wine, Better Than Bouillon Roasted Chicken Base, and parmesan cheese. The risotto is cooked in the Instant Pot for 6 minutes and then topped with additional parmesan cheese and fresh herbs.
Equipment
- Instant Pot
Ingredients
- 2 tbsp olive oil
- ½ cup unsalted butter
- 2 cups arborio rice
- 1 sprig rosemary
- 1/2 cup white wine
- 2 tbsp Better Than Bouillon Roasted Chicken Base
- 4 cups water
- 1 cup diced onion
- 1 tbsp minced garlic
- ½ cup grated parmesan cheese
Instructions
- Turn on the Instant Pot and select the sauté function. Add the olive oil and butter to the pot and let it melt.
- Add the diced onion and minced garlic to the pot and sauté for 2-3 minutes until the onion is translucent.
- Add the arborio rice to the pot and stir to coat it with the butter and oil. Sauté for 1-2 minutes until the rice is lightly toasted.
- Pour in the white wine and stir to deglaze the pot. Add the water, Better Than Bouillon Roasted Chicken Base, and the sprig of rosemary.
- Close the Instant Pot lid and set the pressure release valve to sealing. Select the manual or pressure cook function and set the timer for 6 minutes.
- Once the timer goes off, let the pressure release naturally for 5 minutes before opening the valve to release any remaining pressure.
- Remove the rosemary sprig and stir in the grated parmesan cheese until it is melted and creamy.
- Serve the risotto hot and garnish with additional parmesan cheese and fresh herbs if desired.
- Enjoy your delicious and easy Instant Pot risotto!