Did you get an Instant Pot for Christmas? Or on Boxing Day?
SO DID I!!
Since then, I’ve been doing a lot of online searches for recipes and tips on what to make and how to use the Instant Pot to its best advantage. There is a bit of a learning curve, but I’m determined to give it the best try out possible before sending it to the Land of Forgotten Kitchen Appliances.
The first thing I made in the Instant Pot was risotto. I wondered if this appliance would create the same smooth rice dish that I liked and was used to… without the stirring that is necessary. Myself, I don’t mind the stirring but I know that there are some who find it difficult because of arthritis. And why not try a recipe that I already know to test the new toy?
Let’s see what happened!
Measured the Arborio rice.
Started to use the Instant Pot by melting the butter.
Copped the garlic and onion and grated the Parmesan.
Added the onion to the melted butter.
When the onions were translucent, added the garlic and Arborio rice.
After a minute of cooking and toasting…
…added a cup of the chicken stock.
After the first cup of chicken stock was absorbed, got the salt, pepper and Parmesan cheese plus the rest of the stock into the Pot.
Locked the lid, set the timer and waited for the magic to happen.
After 10 minutes of cooking and a0 minutes of pressure releasing, there was…
Instant Pot Parmesan Risotto.
I skipped the parsley or green onions and topped the risotto with more cheese because I don’t think there is ever too much Parmesan.
And it was very good! Best additional advice is to take all the risotto out of the Pot when it’s done so that it doesn’t get too thick.
Here’s the original recipe:
Instant Pot Parmesan Risotto
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
There are many amazing things about an Instant Pot®, and one of them is this delicious Parmesan Risotto. No longer do you have to stand over a skillet stirring constantly. Now you can get dinner on the table and get done whatever it is that you need to get done, all without breaking a sweat.
4 tablespoons butter
1 small onion, peeled and finely diced
2 cloves garlic, minced
1 1/2 cups Arborio rice
4 cups chicken stock, divided
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh parsley
Press the Saute button on Instant Pot®. Add and melt the butter. Add the onion and stir-fry for 3–5 minutes until onions are translucent. Add garlic and rice and cook for an additional minute. Add 1 cup broth and stir for 2–3 minutes until it is absorbed by the rice.
Add remaining 3 cups broth, Parmesan cheese, salt, and pepper. Lock lid.
Press the Manual button and adjust the time to 10 minutes. When the timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock the lid.
Ladle into bowls and garnish each with 1/8 cup fresh parsley (I garnished mine with green onions).