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Instant Pot Risotto Carbonara
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Instant Pot Risotto Carbonara

This Instant Pot risotto carbonara combines salty bacon, arborio rice, white wine, Parmesan cheese, and rich egg yolks. It's easy to make and perfect for cold nights!

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4 servings
Calories: 617 kcal
Cuisine: Italian

Ingredients

  • 6 thick slices Bacon diced
  • 2 whole shallot minced
  • 2 cloves garlic minced
  • 1 teaspoon thyme minced fresh
  • ½ teaspoon red pepper flakes crushed
  • 2 cups arborio rice
  • ½ cup white wine dry
  • 4 cups chicken stock
  • ⅓ cup Parmesan Cheese grated
  • ¼ cup heavy cream
  • 2 tablespoons butter unsalted
  • 3 whole egg whisked, yolk
  • kosher salt to taste

Instructions

    Cup of Yum
  1. Set the Instant Pot to saute and add in your diced bacon. Fry until crispy, about 5 minutes.
  2. Remove the bacon with a slotted spoon and place it onto a paper towel lined plate.
  3. Add the diced shallots, garlic, fresh thyme, and crushed red pepper flakes to the pot. Stir to combine and cook for about 5 minutes or until translucent.
  4. Add in the rice and stir to combine. You're just lightly toasting the rice to bring out the flavors, no more than 5 minutes.
  5. Deglaze the pan with the white wine and scrape up any brown bits from the bottom of the pan. Then, turn off the Instant Pot.
  6. To the pot, pour in the chicken stock and stir to combine.
  7. Place the lid on the Instant Pot, lock it into place, and ensure the vent is in the "sealed" position.
  8. Set the pressure to high and cook for 5 minutes. Remember - the Instant Pot must first build pressure before it starts the cooking time.
  9. When the Instant Pot beeps, the rice is fully cooked. Let natural release for 5 more minutes, and then quick release.
  10. Remove the lid and stir in the Parmesan cheese, heavy cream, and unsalted butter. Stir to combine until creamy.
  11. Quickly stir in the egg yolks so they do not scramble. You'll want to ensure to keep stirring rapidly until combined and creamy.
  12. Stir in the cooked bacon.
  13. Taste, and season with desired amount of kosher salt. I usually end up adding about 1 teaspoon but the amount you add may depends on the saltiness of your cheese.

Nutrition Information

Serving 1g Calories 617kcal (31%) Carbohydrates 91g (30%) Protein 16g (32%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 5g (25%) Trans Fat 0.2g (10%) Cholesterol 55mg (18%) Sodium 511mg (21%) Potassium 400mg (9%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 582IU (12%) Vitamin C 2mg (2%) Calcium 105mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 617

% Daily Value*

Serving 1g
Calories 617kcal 31%
Carbohydrates 91g 30%
Protein 16g 32%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 55mg 18%
Sodium 511mg 21%
Potassium 400mg 9%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 582IU 12%
Vitamin C 2mg 2%
Calcium 105mg 11%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.