Instant Pot Risotto Alla Parmigiana Recipe
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon olive oil
  • 5 tablespoons butter, divided
  • 1 shallot, finely minced
  • 1 ½ cup arborio rice
  • 1 teaspoon garlic powder
  • 1 ½ teaspoon salt
  • 28 ounces (3 ½ cups) chicken or vegetable broth
  • ¼ cup grated Parmesan cheese, plus more for garnish
  • ¼ cup half and half
Directions
  1. Set the Instant Pot to sauté for 6 minutes.
  2. Add the olive oil and 1 tablespoon of the butter to the pot, then add the shallot when the butter has melted.
  3. Stir the shallot constantly until it appears translucent.
  4. Add the rice to the pot along with the garlic powder and salt and stir to coat it with the oil and butter.
  5. Cancel the sauté setting and add the broth to the pot.
  6. Set the instant pot to cook on high pressure for 3 minutes with the valve sealed – it may take up to 5 minutes to get to the proper pressure before it starts cooking.
  7. Do a manual release of the pressure as soon as the cooking time is up.
  8. Stir the remaining butter into the rice along with the Parmesan and half and half
  9. If desired, garnish the risotto with chopped parsley and additional Parmesan before serving warm.