Instant Pot Risotto
User Reviews
4.9
39 reviews
Excellent
Instant Pot Risotto
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Get this simple and basic recipe for Instant Pot Risotto. Tastes amazing on its own or add in some extras to make it special.
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Ingredients
- 2 tablespoons butter
- 1/2 medium yellow onion diced
- 1 cup arborio rice
- 2 bay leaf
- salt to taste
- black pepper to taste
- 3 cups chicken stock or 2 1/2 cups stock + 1/2 cup white wine, or vegetable broth
- 1/4 cup heavy cream
- 1/4-1/3 cup Parmesan Cheese the real stuff please!, grated
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 Information
Show Details
Calories
252kcal
(13%)
Carbohydrates
32g
(11%)
Protein
7g
(14%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Cholesterol
31mg
(10%)
Sodium
273mg
(11%)
Potassium
172mg
(4%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
298IU
(6%)
Vitamin C
1mg
(1%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 32g | 11% |
| Protein | 7g | 14% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 31mg | 10% |
| Sodium | 273mg | 11% |
| Potassium | 172mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 298IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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