Tomato basil Instant Pot risotto

The easiest way to make creamy risotto. This Instant Pot risotto recipe flavored with tomatoes and basil is a quick and easy vegetarian dinner recipe.

Course Dinner

Cuisine American, Italian

Keyword Instant Pot Risotto, Risotto recipe, Tomato risotto

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings

Calories 517kcal

Author Alida Ryder

Ingredients

2 tbsp olive oil
1 onion finely chopped
2-3 garlic cloves crushed
2 cups Arborio rice
4 cups stock
½ cup Tomato Passata
2 cups cherry tomatoes halved
2 tbsp butter
1 cup grated Parmesan / Pecorino
large handful fresh basil roughly chopped
salt and pepper to taste

Instructions

Set the Instant Pot to the saute function. Add a few tablespoons of olive oil then add the onion and garlic.
Cook for a few minutes until fragrant. Add the rice, passata, cherry tomatoes and stock. Season with a generous pinch of salt and pepper.
Close the Instant Pot and set to the Pressure Cook function.
Set the timer to 6 minutes then allow to come to pressure and cook. Once finished, quick release the pressure.
Stir in the butter, Parmesan and basil then season to taste. If the risotto is very thick, you can add a little stock to loosen. Serve with extra basil and cheese.

Instructions without Instant Pot

Heat a few teaspoons of oil in a large, deep pan. Add the onion and garlic and cook until fragrant.
Add the Arborio rice and stir to combine with the onions.
Add the tomatoes and Passata and stir in. Ladle in the stock, a little at a time, stirring and allowing to cook and absorb before adding in the rest. Continue doing this until the rice is creamy and cooked through.
Add the butter, cheese and basil and stir in. Season to taste and serve.

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