Instant Pot Risotto with Tomatoes, Basil, and Goat Cheese

This recipe for Instant Pot risotto takes a labor of love and turns it into an easy dinner! It is almost as easy as throwing all of the ingredients into the instant pot and then working on the rest of your dinner. This risotto is so delicious! No one will ever know that you didn’t spend 40 minutes over the stove stirring. Unless, of course, you are like me and you can’t contain your excitement, so you tell everyone how easy it was.  

For tomato, basil and goat cheese instant pot risotto, you will need:

• 3/4 cups arborio rice
• 1.5 cups chicken or vegetable broth (learn how to make your own bone broth in the Instant Pot here)
• 1 pound of roma tomatoes (about 6) peeled, seeded, and diced (peeling and seeding isn’t totally necessary if you don’t have time. You can even replace them with jarred diced tomatoes in a pinch))
• 1-2 cloves of garlic, minced
• one bunch green onions, thinly sliced (white and light green parts)
• 1/2 cup goat cheese, crumbled (or more to taste)
• 1T butter
• 3/4 teaspoon sea salt
• fresh basil

How to make Instant pot risotto with tomatoes, basil and goat cheese:

• In a 5- 8 quart pressure cooker, turn the saute button on. Once the pan is heated, add the butter and melt.
• Next, add the arborio rice, green onions, and garlic. Saute for a minute or two until you see little white dots on the rice. 
• Add the broth, sea salt, and diced tomatoes. Give it all a quick stir, then lock the lid on and set it for high pressure for 7 minutes. (Your Instant Pot should be set for high pressure. Press manual and use the plus/minus buttons to adjust the time.) 
• While the risotto is cooking, chop the basil. 
• At the end of 7 minutes, do a quick release of pressure.
• Remove the lid and turn the saute button back on. If there is any residual liquid left, saute it out while stirring. Once the liquid is absorbed, turn off the saute function and add the goat cheese. Adjust seasoning if necessary.
• Once the goat cheese is melted, you are ready to serve. I like to top with a little extra crumbled goat cheese, some cherry or grape tomatoes, and the fresh basil.