Instant Pot Apple Risotto

 This is the perfect side dish for the cold winter nights! It takes less than 20 minutes to make from start to end and is bursting with flavor that everyone will love!

This is the perfect side dish for the cold winter nights! It takes less than 20 minutes to make from start to end and is bursting with flavor that everyone will love!

I cannot believe that it is already Wednesday and almost Thanksgiving!

Where did the year go?  I know that the end of last year and beginning of this year were so hard for me, so I probably wished it would go away faster than it should have.  I am really glad that all of that is behind me and things are looking up now.

Speaking of looking up, does anyone watch any Gordon Ramsay shows?  Like Kitchen Nightmares or Hotel Hell?

We were watching it the other day and someone made an appalling Apple Risotto and I was literally yelling at the TV telling them how they messed up such a very nice and flavorful dish.  I cannot be held responsible for my actions when it comes to ‘professionals’ not actually being professional.

I decided it was time to bring out this gorgeous risotto and make it on stream.  But you know, I wanted to do something a little different as well. (At this point it is not different for me, but for other people who think about making these dishes.)

Apple Risotto

So I made it in the Instant Pot, it took a few tries to get the dish exactly how I wanted it, but I did and it was gorgeous.  I actually like it more than the stove-top counterpart.

I bet this dish would go really well as a side dish for the Holidays!

apple risotto

Instant Pot Apple Risotto

Krysten

Published 11/21/2018

Ingredients

  • 1 cup Arborio Rice
  • 2 cups Chicken Stock, warm
  • ½ stick butter
  • 1 sweet onion, diced
  • 3 Granny Smith apples, peeled and diced
  • ¼ cup White Wine
  • ¼ cup Apple Cider Vinegar
  • ½ lemon, zested
  • 1 tbs garlic powder
  • ½ tsp dried rosemary
  • ¼ cup heavy cream
  • 1 cup parmesan
  • Salt and pepper

Instructions

  1. Put Instant Pot on Saute, add butter, onions, and apples for 3 minutes. Add rice and toast for 2 minutes or until middle is translucent.
  2. Take off saute and deglaze with the wine. Scrape all of the brown bits off of the bottom so you do not cause your IP to go to BURN mode
  3. Add stock, apple cider vinegar, lemon zest, garlic, rosemary and a pinch of salt and pepper. Seal Instant Pot, put on High Pressure for 5 minutes. QR pressure and take off of ‘Keep Warm’ immediately.
  4. Mix in the cream and cheese, taste and adjust seasoning as needed.
  5. Serve as a side to roasted pork or chicken.
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