Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 1/2 onion (finely chopped)
  • 1 cup Arborio rice
  • 1 teaspoon garlic
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 cups low sodium chicken or vegetable broth
  • 2 tablespoons Parmesan cheese
  • Optional: crispy bacon and peas for topping

Instruction

  • Turn the Instant Pot to saute and add the butter and onions.
  • Cook just until onions are translucent, stirring often.
  • Add the rice, garlic, thyme, salt, and pepper and cook for 2-3 minutes, stirring often, until the edges of the rice are just translucent -- watch the garlic so it doesn't burn.
  • Add the chicken broth to pot and scrape the bottom well to remove any bits that may be stuck on.
  • Turn the Instant Pot off, and with the vent in the venting position, put the lid on. Turn the valve to sealing, select Manual or Pressure Cook for 5 minutes. The Instant Pot will take about 5 minutes to build pressure and begin counting down.
  • When the cook time is over, turn the Instant Pot off and let the pressure release naturally for at least 10 minutes. Open the vent, then remove the lid.
  • Stir in Parmesan cheese, season to taste and any toppings as desired.