9
min
4
servings
517
kcal
9g
protein
93g
carbs
12g
fat
The easiest way to make creamy risotto. This Instant Pot risotto recipe flavored with tomatoes and basil is a quick and easy vegetarian dinner recipe.
Notes
Risotto is best eaten immediately. Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Serve with extra basil and cheese.
Sauté
3 min–5 min
Pressure Cook
6 min
High
Quick Release
-
Total: 9 min
Sauté
3 min–5 min
Pressure Cook
6 min
High
Quick Release
-
Total: 9 min
or Pecorino
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Set the Instant Pot to the saute function. Add the olive oil, onion, and garlic. Cook for a few minutes until fragrant.
Add the rice, passata, cherry tomatoes, and stock. Season with a generous pinch of salt and pepper.
Close the Instant Pot lid and set to the Pressure Cook function on high pressure for 6 minutes. Once finished, perform a quick release.
Stir in the butter, Parmesan, and basil. Season to taste. If the risotto is very thick, add a little extra stock to loosen.
Keep in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop, adding a splash of water or stock to loosen if necessary.
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