Description
Instant Pot Cheddar Cheese Risotto recipe. Is it authentic Italian? No. But it is fantastic, creamy and rich. And, thanks to pressure cooking, there is no stirring required.
Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, minced
- ½ teaspoon fine sea salt
- 2 cups Arborio rice (or Carnaroli, or Vialone Nano)
- 4 cups homemade chicken broth (or store-bought low-sodium broth)
- ½ teaspoon fine sea salt (skip if using store-bought low-sodium broth)
- 6 ounces frozen peas (about 1 ½ cups), rinsed to remove any ice (optional)
- 1 tablespoon butter
- 8 ounces Extra Sharp Cheddar Cheese, cut into small cubes or shredded
Instructions
- Sauté the onions and rice: Heat the butter in an Instant Pot set to Sauté mode-High until the butter stops foaming, about 3 minutes. (Use medium-high heat in a stovetop PC.) Add the minced onion to the pot and sprinkle with ½ teaspoon salt. Sauté, stirring often, until the onions soften, about 3 minutes. Stir in the rice and cook, stirring occasionally, until the rice turns translucent at the edges, about 5 minutes.
- Broth into the pot: Stir in the chicken broth (and the second ½ teaspoon salt if using homemade broth). Scrape the bottom of the pot with a flat-edged wooden spoon to ensure the rice is not sticking to the pot.
- Pressure cook for 5 minutes with a Quick Release: Lock the lid on the pressure cooker. Cook at high pressure for 5 minutes in an Instant Pot, electric pressure cooker, or stovetop pressure cooker (Use Manual, Pressure Cook, or Pressure Cook - Custom mode set to 5 minutes in an Instant Pot). After the pressure cooking time is over, quick release the pressure. Carefully remove the lid, tilting it away from you to avoid the scalding hot steam.
- Stir in peas, butter, and cheddar: Leave the pot in keep warm mode (or put a stovetop pressure cooker over low heat.) Add the frozen peas, butter and cheddar cheese, and stir until the butter and cheese melt. Cover the pot (but don't lock the lid) and let the residual heat steam the peas until they are heated through, about five minutes.
- Serve: Scoop the risotto into bowls, serve, and enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
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Nutrition
- Serving Size: 1 cup
- Calories: 321
- Sugar: 2.8 g
- Sodium: 1282.1 mg
- Fat: 19 g
- Carbohydrates: 24.6 g
- Fiber: 1.5 g
- Protein: 12.9 g
- Cholesterol: 56 mg