Go Back
–+ servings
Print Recipe Add to Collection
No ratings yet

Instant Pot Risotto

from Tiffany at eatathomecooks.com
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 3 to 4
Calories: 384kcal

Ingredients

  • 2¼ cups chicken broth
  • 1 Tbs. butter
  • ¼ cup onion diced
  • 1 cup arborio rice
  • ¾ cup parmesan shredded
  • salt & pepper to taste

Instructions

  • Warm the broth in the microwave for 1-2 minutes.
  • Add butter to Instant Pot and melt using saute button.
  • Add onion to butter and cook 1-2 minutes, until onion softens.
  • Add rice to Instant Pot and stir, cooking 1-2 minutes until rice begins to take on a translucent quality.
  • Pour hot broth into pot.
  • Seal lid and set cook time for 5 minutes.
  • Do a quick pressure release at end of cook time.
  • Remove lid when pressure is released.
  • If there's a lot of liquid, use the saute button to cook off a bit of the liquid. You don't want it to be dry, but it shouldn't be too soupy either.
  • Stir in the Parmesan, salt and pepper and serve.

Nutrition

Calories: 384kcal | Carbohydrates: 56g | Protein: 14g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 1080mg | Potassium: 234mg | Fiber: 2g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 13mg | Calcium: 307mg | Iron: 3mg