EASY INSTANT POT RISOTTO

Risotto always makes me think of my maternal grandmother, in that if you asked her to make it you had to be realllllly sure that you wanted it. She would confirm several times because she would say "it takes all day." ​
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Because of that I avoided making it for a good part of my adult life, but over the last few years have learned that while it does take a bit of time and muscle (or at least constant stirring) it doesn't really take "all day." However it is a bit time-consuming for a typical weeknight dinner, so I was delighted a few years ago when I learned it could be made in a dutch oven with minimal active effort.
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More recently I was curious if I could get the same effect using my Instantpot. I'm not going to lie to you, the stove top method will always beat any oven or Instantpot, but if you're crunched for time, my Instantpot Risotto comes incredibly close to the stove top version. It's creamy, cheesy, and delicious. Oh yeah, it also only takes 6 minutes!

I like to make a big batch so that I have leftovers for lunch, if you're cooking for two I would halve the recipe.
 
Ingedients:
Unsalted Butter
3 cups Aborio rice (you cannot substitute regular rice)
5 teaspoons Better than Boillon Chicken *
5 cups water simmering*
1/2 cup dry white wine (optional)
1 cup Romano Cheese
Pepper
Arugula or peas
*you could use 5 cups of your preferred chicken stock instead
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In a pot bring your five cups of water to a simmer and add the 5 tablespoons of Better than Bouillon Chicken. Stir and allow to continue to simmer to combine (you can substitute 5 cups of your favorite chicken stock and skip this if you like).
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Set your Instantpot to "simmer" and put about 2 tablespoons of butter in the bottom of the pot to melt down.
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After the butter has melted down add in your rice and coat in the butter, sauteeing for a few minutes until toasted.
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After the rice is toasted add 3.5 cups of chicken stock to the Instantpot, reserving the rest of the liquid.
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Set your Instantpot to "Pressure High" and ensure that your valve is sealed. Set the time for 6 minutes.
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Once the timer is up (remember that it can take time for the pot to come to pressure before it starts cooking so it could be a bit longer than 6 minutes) do a "quick release" of the steam and wait for the pin to drop.
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Open your Instantpot and give a stir. Most of the liquid should be absorbed. Add in a few pats of butter, white wine (if you like) and the remaining chicken stock a little at a time, stirring constantly, until you reach your desired consistency. Stir for at least three minutes continuously. This will release the starches in the rice and give you that classic creamy risotto.
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Add in your arugula or peas, Romano cheese, and pepper to taste. Give a stir to combine everything and cook down the arugula or heat up the peas.
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That's it! Serve with a protein or by itself. It's soul warming deliciousness that took you less than 10 minutes of active kitchen time!
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Once you get the basic concept of risotto, you can mix in different ingredients for different flavors. Red sauce is wonderful as is a variety of vegetables or mushrooms mixed in. I make a pumpkin risotto for Halloween every year, I may try it in the Instantpot this year!
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What do you like to mix into your risotto?