Risotto in the Instant Pot has been a life-changer for me! Risotto used to be something that I'd make on special occasions, due to the time it took to make. No more standing at the stove, stirring and adding broth one ladle at a time for 40 minutes. Use that extra time to make something delicious to accompany this simple risotto. Our favorite is pan-seared scallops with a lemon-garlic sauce.
Ingredients
- cube chicken bouillon (such as Knorr®): 1 piece
- hot water: 2 cups
- extra-virgin olive oil: 2 Tbsp
- onion: 0.25 cup (finely diced)
- clove garlic: 1 piece (minced)
- arborio rice: 1 cup
- white wine: 0.25 cup
- butter: 2 Tbsp
- Parmigiano-Reggiano cheese: 0.25 cup (grated)
- fresh parsley: 2 tsp (chopped, optional)
Metric Conversion
Stages of cooking
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Dissolve chicken bouillon cube in hot water and set aside.
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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.
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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.
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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.
