Instant Pot Risotto ✅

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 small yellow onion, finely chopped (about 1 cup)
• 3 medium garlic cloves, thinly sliced
• 1 3/4 cups (11 ounces) arborio rice
• 1/3 cup dry white wine
• 1 teaspoon salt
• 4 cups chicken broth
• 3/4 cup (3 ounces) peas or chopped bell pepper
• 1/2 cup (1 1/2 ounces) freshly grated Parmesan cheese, plus more (optional) for serving
• 2 tablespoons butter
• Chopped fresh flat-leaf parsley, for garnish

Steps

1. Set your multicooker to SAUTE and heat 2 tablespoons of the oil until shimmering. Add the onion and cook, stirring, until it softens and becomes translucent, about 4 minutes.

2. Add the garlic and cook, stirring, until aromatic, about 1 minute.

3. Add the remaining 1 tablespoon of oil and the rice. Cook, stirring, until the rice is lightly toasted and smells nutty, 3 to 8 minutes. Stir in the wine and salt and cook until the wine has evaporated, about 1 minute. Stir in the broth, then cover, set the steam valve to PRESSURE (or SEALING) and set to 6 minutes HIGH.

4. Release the pressure manually, then stir in the peas, cheese and butter, and continue to stir until the risotto is creamy and the peas are just warmed through, about 2 minutes.

5. Taste, and adjust seasonings as needed.