Servings: 4
Low-sodium chicken broth 
4 cup
2 tbsp
Medium onion
1, chopped
3 cloves, minced
Fresh thyme leaves 
1 tbsp
Arborio rice 
2 cup
Dry white wine 
1/4 cup
Parmesan cheese
3/4 cup, grated
to taste
Ground black pepper 
to taste
Instant Pot Risotto
10 m
15 m
Ready in:
25 m
  1. Heat low-sodium chicken broth in a saucepan over medium.  
  2. Set Instant pot to Saute. Melt butter and add chopped onion. Cook for 5 minutes, until the onion is soft. Add minced garlic and thyme. Cook for 1 minute. Add arborio rice. Stirring, cook for 1 minute, until toasted.
  3. Deglaze the pot with the dry white wine. Cook until most of the wine is absorbed. 
  4. Add chicken broth and cover the pot with the lid. Set the instant pot to Manual, High. Cook for 5 minutes.
  5. Once finished, turn valve to quick release. Add cheese and season with salt and ground black pepper to taste. Serve and enjoy your Instant Pot Risotto!