This recipe combines the classic flavors of stuffing with the creamy texture of risotto, made quickly and easily in an Instant Pot or any pressure cooker. It's an ideal Thanksgiving side dish that helps free up oven and stovetop space.
1. In your Instant Pot or pressure cooker, turn to sauté. Drizzle olive oil and add carrots, celery, onions, and garlic. Sauté for 2 minutes.
2. Add arborio rice and sauté for 3 minutes.
3. Add wine and cook for 3 minutes.
4. Add chicken broth, salt, pepper, rosemary, thyme, and sage.
5. Put the lid on the pressure cooker and pressure cook on high for 8 minutes. When the 8 minutes is up, quick release the pressure.
6. Open the lid and see how your rice is doing. If it needs a little more liquid, add a splash of broth. If it’s too liquidy, simmer for a few minutes. Then, stir in parmesan cheese.
