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Risotto Caprese potsandplanes.com
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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