Picture this: I was wrapping a long day of back to back calls with clients and trying to complete all of my follow ups when I realized that I needed to start thinking about dinner. The idea of cooking wasn’t the problem, it was that I hadn’t been to the grocery store or meal prepped anything, so my options were limited and ordering takeout seemed to be only option. Which is not always ideal, because when we are in this state of mind and energy, our chances of making unhealthy choices reign supreme.
So, I paused and thought, maybe I can tap ChatGPT in to help me out….
I typed in a simple prompt based on the limited ingredients, time, and tools that I had at my disposal and Lo and behold, in the blink of a virtual eye, a simple and devilishly delicious risotto recipe popped out!
- 1 bell pepper (any color), diced
- 1 carton (8 ounces) mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cups Arborio rice
- 4 cups vegetable or chicken broth
- 1/2 cup dry white wine (optional)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup heavy cream (optional, for extra creaminess)
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
- Turn on the Instant Pot and select the “Sauté” function. Add 2 tablespoons of olive oil to the pot.
- Once the oil is hot, add the diced bell pepper, sliced mushrooms, and chopped onion. Sauté for about 3-4 minutes until the vegetables soften and the onions turn translucent.
- Add the minced garlic to the pot and sauté for another 30 seconds until fragrant.
- Add the Arborio rice to the pot and stir well to coat the rice with the oil and vegetables. Toast the rice for 1-2 minutes, stirring constantly, until it becomes slightly translucent.
- If using wine, pour it into the pot and stir until most of the liquid is absorbed.
- Add the vegetable or chicken broth to the Instant Pot. Stir everything together to combine.
- Close the Instant Pot lid and make sure the venting knob is set to “Sealing.” Cancel the “Sauté” function and select the “Pressure Cook” or “Manual” setting. Set the cooking time for 6 minutes at high pressure.
- Once the cooking time is complete, carefully do a quick pressure release by turning the venting knob to “Venting.” Be cautious of the hot steam.
- Open the Instant Pot and stir the risotto. It may appear a bit liquidy at this point, but that’s normal.
- Stir in the grated Parmesan cheese, heavy cream (if using), and butter until the risotto becomes creamy and smooth.
- Turn on the “Sauté” function again and cook for an additional 2-3 minutes, stirring constantly, until the risotto reaches your desired consistency. Season with salt and pepper to taste.
- Serve the risotto immediately, garnished with fresh parsley or basil, if desired.
Enjoy your delicious Instant Pot Risotto with bell pepper, mushrooms, and onion! It’s a comforting and flavorful dish that’s perfect for any occasion.