One of the most popular uses for the Instant Pot that I hear among my friends is for a quick and delicious risotto. With minimal work and about 20 minutes, you can achieve a perfect texture and just play with your main ingredient from there.
For this recipe you will need:
- 1 Tablespoon olive oil
- 1 Tablespoon butter
- 1 yellow onion, diced small
- 3 garlic cloves, minced
- 2 Cups arborio rice
- 5 Cups stock (whichever you prefer- veg or chicken, or water mixed with bouillon if you must)
- 1 bay leaf
- 1/3 Cup dry white wine
- 2 Cups frozen peas, defrosted in warm water
- 2 Tablespoons fresh basil (or a basil “stir in paste” works almost as well in the winter)
- parmesan cheese
- 1/2 Cup sour cream (optional but delicious)
Start by setting your Instant Pot on sauté mode and when hot add the butter & olive oil.
Once the butter has melted add the onion. Let the onion cook, stirring often until the onion is translucent, about 5 minutes (remember the Instant Pot gets very hot on sauté mode).
Add in the rice and stir to coat with oil, toasting the rice itself for about a minute while constantly stirring. Once you start to see pieces of rice turning a bit brown, add in the white wine, bay leaf and garlic. Stir this in well for about 30 seconds.
Pour in the stock and mix. Close the lit and set the vent to sealing. Set the instant pot on manual and 6 minutes (on high if you have the 7-in-1 model).
Take half of the peas and a tablespoon of water and puree in a food processor until you have a smooth, bright green paste.
Once the 6 minutes are up on the Instant Pot do a quick release and open the lid. It will appear that there is still quite a bit of liquid in there but don’t worry- it firms up very quickly. Put the Instant Pot back into sauté mode and stir in the peas and pea puree, basil, and sour cream. Grate in parmesan and salt and pepper to taste while you continuously stir the pot until the liquid is absorbed and you have a sticky yet creamy consistency to your risotto and serve immediately.