INSTANT POT  RISOTTO

VEGETARIAN

THE PICKY EATER BLOG

SAUTÈ VEGGIES

1

First, sautè the onions, mushrooms, carrots, & green beans. Turn off the IP & add broth. Deglaze the bottom of the pot.  

ADD RISOTTO

2

Next, add the risotto, garlic, parsley, garlic salt, pepper, Italian seasoning, & brown sugar. Place the lid on 'Seal' & press manual–6 minutes.  Set for 2 mins, then quickly release. 

ALLOW TO THICKEN

3

Once all the pressure is released, remove the lid.  Stir the risotto. Add the roasted bell peppers & artichoke hearts. Stir them and serve with parmesan cheese.

ENJOY! This recipe is perfect for a tasty dinner! 

For more recipes, visit pickyeaterblog.com!