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Instant Pot Risotto Alla Parmigiana Recipe


1 tablespoon olive oil
5 tablespoons butter, divided
1 shallot, finely minced
1 ½ cup arborio rice
1 teaspoon garlic powder

1 ½ teaspoon salt
28 ounces (3 ½ cups) chicken or vegetable broth
¼ cup grated Parmesan cheese, plus more for garnish
¼ cup half and half


1. Set the Instant Pot for 6 minutes on sauté.

2. Put the olive oil and 1 tablespoon of the butter in the pot. When the butter has melted, add the shallot.

3. Stir the onion all the time until it becomes clear.

4. Add the rice, garlic powder, and salt to the pot. Stir to coat the rice with the oil and butter.

5. Stop cooking on sauté and add the soup to the pot.

6. Set the instant pot to cook on high pressure for 3 minutes with the valve closed. It may take up to 5 minutes to reach the right pressure before it starts cooking.

7. As soon as the cooking time is up, let the air out by hand.

8. Mix the rest of the butter, the Parmesan, and the half-and-half into the rice.

9. If you want, you can add chopped parsley and more Parmesan to the rice before serving it hot.

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