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Instant Pot® Tomato-Spinach Risotto

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Instant Pot® Tomato-Spinach Risotto




    Ingredients :

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

  • 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.
  • Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
  • Select Saute function and stir in remaining broth. Check rice for doneness; if needed, continue stirring until tender.
  • Stir in spinach and Parmesan cheese; cook until wilted, about 1 minute. Season with salt and pepper to taste.
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