Instant Pot Risotto

Begin by dissolving a chicken bouillon cube in boiling water, then set it aside for later use.

Next, activate your pressure cooker and choose the sauté mode. Add a generous amount of olive oil to the cooking vessel, followed by an onion that has been sliced. Cook this mixture for 1 minute, allowing the onion to soften and release its flavors. Add minced garlic and a cup of uncooked white rice, stirring until every grain is evenly coated with the oil mixture. Continue cooking for another 2 minutes, or until the rice has started to toast lightly.

Now, pour in a small amount of white wine and let it simmer for approximately 30 seconds. This step helps to enhance the flavors in your dish. After that, add chicken broth and stir everything together.

Once you've completed the above steps, switch off the sauté function. Close and lock the lid of your pressure cooker to prepare it for cooking. According to the manufacturer's instructions, select a high-pressure setting and set your timer for 6 minutes. Allow about 5-10 minutes for the pressure to build up in the cooker.

To release the pressure safely, use the quick-release method as instructed by your manufacturer. This process should take around 5 minutes. After releasing the pressure, unlock and remove the lid from your cooker.

Now it's time to add some butter to your dish, stirring until everything is creamy and well combined. Finally, stir in a generous amount of melted Parmigiano-Reggiano cheese until it's fully incorporated and blended in.