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Recipe compliments of www.ITISAKEEPER.com
Instant Pot Risotto
Instant Pot Risotto at home is truly one of the easiest recipes ever. It's creamy, delicious and made in just 20 minutes; All you need is an Instant Pot.
Ingredients
- 4 tablespoons Butter, divided
- 1 Shallot, minced
- 3 cloves Garlic, minced
- 1 cup Arborio rice
- ½ cup White wine
- 1 ¾ cup Chicken stock
- 1 ½ teaspoon All Purpose Seasoning
- ¼ cup Grated parmesan cheese
- ½ cup Heavy cream
Instructions
- Set a 6 quart Instant Pot to the highest saute setting.
- Add 2 tablespoons of butter to the Instant Pot and allow to melt.
- Add shallots to the melted butter and cook until shallots are translucent, about 2-3 minutes.
- Add garlic and sauté for 30 seconds.
- Add rice and stir for 1 minute, ensuring all of the rice is coated in the butter.
- Stir in white wine and allow to simmer for 1-2 minutes.
- Add chicken broth and All Purpose Seasoning.
- Affix lid and set Instant Pot to manual setting. Set timer to cook on high pressure for 6 minutes.
- When cooking is finished, quick-release the pressure.
- Stir in remaining 2 tablespoons of butter, parmesan cheese and heavy cream.
- Serve immediately.
Christina's Notes
- Don't Overcook: The risotto should be creamy and slightly al dente, not mushy.
- Add Cheese and Butter at the End: This ensures that they melt smoothly and create a creamy texture.
- Season to Taste: Don't be afraid to add salt and pepper to taste as needed.
- Let it Rest: Allowing the risotto to rest for a few minutes after cooking allows it to thicken slightly.
- Gummy Rice: Don't rinse the rice before using. Removing the starch from rice can end up giving you gummy rice.
- Serve With: Serve this better than stovetop risotto with Sticky Chicken on a Stick, Crock Pot Pork Tenderloin with Parmesan Sauce or Grilled Lemon Rosemary Chicken.