Instant-Pot Italian Vegetable Risotto

Ingredients

• •1 cup arborio rice
• •4 cups vegetable broth
• •1 cup carrots, diced
• •1 cup bell peppers, diced
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1/2 cup frozen peas
• •1/2 cup grated Parmesan cheese
• •2 tbsp olive oil
• •1 tsp dried Italian herbs
• •Salt to taste
• •Fresh basil for garnish

Instructions

1. 1

   Set the Instant Pot to sauté mode. Heat the olive oil, then add the diced onions and garlic. Sauté until onions are translucent (about 3-4 minutes).

2. 2

   Add the diced carrots and bell peppers, stirring well. Cook for another 3 minutes until softened.

3. 3

   Add the arborio rice, stirring to coat the grains in the oil, and toast for 1-2 minutes.

4. 4

   Pour in the vegetable broth and season with salt and dried Italian herbs. Stir well to combine all ingredients.

5. 5

   Close the lid and set the Instant Pot to manual high pressure for 6 minutes.

6. 6

   Once the cooking time is complete, perform a quick release of the pressure.

7. 7

   Open the lid and stir in the frozen peas and grated Parmesan cheese until creamy. Adjust seasoning if needed and allow to sit for a couple of minutes to thicken before serving.

8. 8

   Garnish with fresh basil before serving.