I've found it. My new must-have kitchen machine and a cookbook to match. I remember pressure cookers from when I was growing up. Scary things, ours was a sickly pea green color (it was the 1970s...) and my mom always approached it at the end of the cook time with her head held back, oven mitt covered hands outstretched and serious trepidation on her face. So I've been a little slow to join the new trend of pressure cooking... But, oh, how far we've come with the Instant Pot!
There have been other books but now there's the Instant Pot® Electric Pressure Cooker Cookbook (An Authorized Instant Pot® Cookbook): Quick & Easy Recipes for Everyday Eating. In the beginning of the book it gives you a nice clear overview of the machine buttons and features, which I found really handy, and while there are recipes for everything you would expect in a general cookbook, the focus is on main dishes, because the machine and book are all about a good dinner in a short amount of time.
Below is an exclusive recipe and I can't tell you how amazing it was to make risotto--good, creamy risotto, without standing over the stove stirring and worrying. Just make sure you have all the ingredients ready to roll before you start because once the final 4 minutes of pressure cooking time are done, you're going to need to have everything at hand for a quick finish. When I made this I used bacon with very little fat so I'll probably spray the bottom of the pot next time to keep it from sticking. Later this week I'm going to try the Balsamic Beef Short Ribs recipe that takes an hour in the Instant Pot. Yeah, an hour.
Instant Pot® Risotto with Bacon and Peas
Yield: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
4 slices bacon
2 tablespoons (30 ml) extra-virgin olive oil
1 medium yellow onion, finely chopped
1½ cups (280 g) Arborio rice
½ cup (120 ml) dry white wine, such as Pinot Grigio
3 cups (700 ml) low-sodium chicken broth or water
½ teaspoon kosher salt
1 cup (135 g) frozen peas, thawed
½ cup (50 g) grated Parmesan cheese, plus more for serving
3 tablespoons (12 g) chopped fresh flat-leaf parsley
½ teaspoon grated lemon zest
¼ teaspoon freshly ground black pepper, plus more for serving
1. Turn the Instant Pot® on to [Sauté]. Add the bacon in a single layer and cook, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel–lined plate and set aside. Spoon off the bacon fat in the pot and discard.
2. Add the olive oil and onion to the pot, and cook, stirring often, for 3 minutes. Add the rice and cook, stirring, for 30 seconds. Stir in the wine and simmer until it has nearly evaporated, about 1 minute. Stir in the broth and salt, then press [Cancel].
3. Lock the lid. Press [Manual] and cook on high pressure for 4 minutes. Use the “Quick Release” method to vent the steam, then open the lid. The risotto will be loose but not soupy; it will thicken as you stir in the remaining ingredients.
4. Stir in the peas, followed by the Parmesan, parsley, lemon zest, and black pepper. Crumble in the bacon and stir once more. Serve sprinkled with more Parmesan and black pepper.
Copyright © 2017 by Sara Quessenberry and Kate Merker, the authors of The Instant Pot Electric Pressure Cooker Cookbook, published by Race Point Publishing