Any recipe made in the instant pot can also be made on the stove. The cooking time will be increased however as the instant pot pressure cook setting speeds up the process, though it also require warm up and slow release time in many recipes.

That being said, we love our instant pot because there is no need to watch it once you set it. It will never boil over and will automatically go to a “keep warm” setting once it’s done cooking.

This is one of my favorite recipes as it’s a wonderful combination of comfort food made healthier than a standard risotto.

Ingredients:

2 TBSP olive oil
2 TBSP butter
1 large sweet onion, diced
4 - 5 large cloves of garlic, finely chopped
12 oz packet of baby bella mushrooms, stems removed and coarsely chopped
2 cups of frozen peas
1 cup of arborio rice, rinsed
3 cups of chicken stock
1/3 cup freshly grated parmesan cheese
salt & pepper to taste

Directions:

1. Set instant pot to “saute” and add the oil and butter. When the butter is melted, add the onions and saute for 1 - 2 minutes, until softened.

2. Add the garlic and rice, coating all ingredients in the oil butter mixture for 3 minutes, stirring frequently. If you find that the rice is sticking to the bottom of your pot, turn off the saute setting (hit cancel) and allow the rice to finish sauteing.

3. Add mushrooms, peas and chicken stock and stir well. Cover pot and close the pressure cook knob on the top.

4. Set the pot to “pressure cook high” for 20 minutes. Allow the pot to “slow release”, meaning the knob on the top of the cover will release on it’s own.

5. Remove cover, add parmesan cheese, salt & pepper, stir all ingredients together and you’re ready to eat.