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Enjoy this recipe from Best Instant Pot® Cookbook.
Submitted by: Etha Hutchcroft from Ames, IA
2 T. olive oil
2 shallots, chopped
1 cloves garlic, finely chopped
2 c. Arborio rice, uncooked
4 c. chicken broth
1 lb. butternut squash, cut into 1/2-inch cubes
1/2 c. shredded Parmesan cheese
1/2 t. salt
1/4 t. pepper
Garnish: chopped fresh parsley
Choose the Sauté setting on the electric pressure cooker. Add oil, shallots and garlic. Cook for 2 minutes, stirring. Add rice and cook 2 minutes, stirring. Press Cancel to reset pot. Add broth and squash. Secure lid and set pressure release to Sealing. Select Manual/Pressure Cook and cook at high pressure for 7 minutes. Once cooking is complete, carefully move the release to Venting/Quick Release to manually release any remaining pressure. Carefully open the pot. Stir in cheese, salt, and pepper. Let stand 5 minutes before serving. Garnish with parsley. Serves 4. | |
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Choose the Sauté setting on the electric pressure cooker. Add oil, shallots and garlic. Cook for 2 minutes, stirring. Add rice and cook 2 minutes, stirring. Press Cancel to reset pot. Add broth and squash. Secure lid and set pressure release to Sealing. Select Manual/Pressure Cook and cook at high pressure for 7 minutes. Once cooking is complete, carefully move the release to Venting/Quick Release to manually release any remaining pressure. Carefully open the pot. Stir in cheese, salt, and pepper. Let stand 5 minutes before serving. Garnish with parsley. Serves 4. |
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