Rissotto / Instant Pot

INGREDIENTS

4 tablespoons butter
1 small onion, peeled and finely diced
2 cloves garlic, minced
1 1/2 cups Arborio rice
4 cups chicken broth, divided
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped fresh parsley (optional)

DIRECTIONS

• 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 timer beeps, let the pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock the lid.
• Garnish with parsley (optional)