BUY NOW Delish Cookbook, indiebound.org

Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
25 mins
Cal/Serv:
587
The Instant Pot is a machine. It takes all of the arm workout out of making risotto. Start with warm broth just as you would with a stovetop risotto and you'll have a creamy risotto in no time.
This Mac & Cheese is another Instant Pot favorite of ours!
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Ingredients
- 4 cups
low-sodium chicken broth
- 2 Tbsp.
butter
- 1
medium onion, finely chopped
- 3
cloves garlic, minced
- 1 Tbsp.
fresh thyme leaves
- 2 cups
arborio rice
- 1/4 cup
dry white wine
- 3/4 cup
freshly grated Parmesan
Kosher salt
Freshly ground black pepper
Directions
- Step 1In a medium saucepan over medium heat, heat broth.
- Step 2Set Instant Pot to Sauté function and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute more. Add rice and stir until toasted, 2 minutes.
- Step 3Deglaze pot with wine. Cook until most of wine is absorbed, then turn Sauté function off.
- Step 4Add warm broth and place lid on Instant Pot. Set to Manual, High and set time for 5 minutes.
- Step 5 Turn valve to to quick release. Remove lid and stir in Parmesan. Season with salt and pepper.
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