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Set the Instant Pot to Sauté. Add the olive oil, onion, and garlic. Sauté for a few minutes until fragrant.
Adds 9 main items. Pantry and optional items stay out unless you explicitly add them.
or Pecorino
4 steps
Set the Instant Pot to Sauté. Add the olive oil, onion, and garlic. Sauté for a few minutes until fragrant.
Add the rice, passata, cherry tomatoes, and broth. Season with a generous pinch of salt and pepper.
Close the Instant Pot lid and set to Pressure Cook on High for 6 minutes. Once the time is up, perform a Quick Release.
Stir in the butter, Parmesan cheese, and basil. Season to taste. If the risotto is very thick, add some extra broth to make it creamier.
Risotto is best eaten immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Serve with extra basil and cheese.
Store in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop; add a splash of water or broth if needed to make it creamy.
The easiest way to make creamy risotto. This Instant Pot risotto recipe with the flavors of tomato and basil is a quick and simple vegetarian dinner.
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