What’s the best Instant Pot recipe you’ve tried so far?

I’ve been asked this question often recently, so here goes…

After giving it some thought I think my answer really has to be…Instant Pot Risotto! It was a most surprising success and definitely a favourite recipe on the blog.

So here you go, here’s another risotto recipe for your IP that I think you will really enjoy.

This one combines the excellent results of cooking risotto in the Instant Pot with the fantastic flavours of my favourite summer salad….tomatoes, bocconcini and fresh basil…how can you go wrong!

It’s a delicious way to serve rice in the summer and use up some of those prolific cherry tomatoes from your garden. And the bocconcini slightly melting into the risotto is ooey gooey yummy!

If you want to take the dish up another notch, I suggest stirring in some black olives and chopped artichoke hearts to the rice, when you add the marinated tomato mixture…amazing extra flavours!

Give it a try and have a great holiday monday….

INSTANT POT RISOTTO CAPRESE

Print Recipe

5 from 2 votes

Instant Pot Risotto Caprese

Course: Main Course, Side Dish

Servings: 4

Author: Mary

Ingredients

2 cups assorted varieties of grape or cherry tomatoes sliced in half
1 container mini or pearl bocconcini
1 tbsp olive oil
drizzle of thick balsamic vinegar glaze
salt and pepper to taste
1 medium onion chopped
2 tbsp olive oil
2 cloves garlic minced
splash of white wine
1 cup Arborio rice
2 cups vegetable or chicken broth
1 bay leaf
1/2 tsp each dried oregano + dried basil
3 tbsp butter
1/3 cup grated Parmesan cheese
more grated Parmesan for garnish
several fresh Basil leaves for garnish finely chopped

Instructions

In a medium bowl stir together tomatoes and bocconcini with oil and vinegar. Set aside.
Add 2 tbsp olive oil to IP, press SAUTE function and heat oil until screen reads HOT.
Add chopped onion and saute for a few minutes, stirring often, until soft and lightly browned.
Add minced garlic and cook one minute more, then add splash of wine and cook 2 more minutes.
Press CANCEL.
Add rice, broth, bay leaf,oregano, basil and stir well to combine.
Lock on lid, turn pressure valve on lid to SEALING.
Choose PRESSURE COOK function and adjust timer to 7 minutes.
Once time is done, press CANCEL and carefully release pressure by turning pressure valve on lid to VENTING.
When all pressure is released open lid and stir in butter and Parmesan.
Place lid back on pot and let rest 5-10 min.
Open and add reserved tomato and bocconcini mixture, stir gently.
Divide among 4 bowls, top with more Parmesan and garnish with fresh basil.

Notes

*optional add-ins: black olives and artichoke hearts, stir in with marinated tomatoes

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Instant Pot Risotto Caprese

INSTANT POT RISOTTO CAPRESE