Instant Pot® Tomato-Spinach Risotto

This delicious risotto is so quick and easy, you'll never go back to making risotto by standing at the stove stirring and stirring again! You can make this in an Instant Pot® or a standard pressure cooker. Top with more Parmesan cheese, if desired.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 266 Calories

Ingredients

• 1 tablespoon olive oil
• ½ cup finely diced onion
• 1 teaspoon dried basil
• ⅓ cup grated Parmesan cheese
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 (14.5 ounce) can diced tomatoes
• 2 cups Arborio rice
• 5 cups reduced-sodium chicken broth, divided
• 1 (6 ounce) package fresh baby spinach, chopped

Recipe Instructions

Step 1

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in rice and cook until opaque, stirring frequently, about 2 minutes. Stir in 4 cups broth, tomatoes, and basil. Close and lock the lid. Select high pressure and set timer for 6 minutes. Allow about 10 minutes for pressure to build.

Step 3

Select Saute function and stir in remaining broth. Check rice for doneness; if needed, continue stirring until tender.

Step 4

Stir in spinach and Parmesan cheese; cook until wilted, about 1 minute. Season with salt and pepper to taste.