Active Time
15 Mins
Total Time
30 Mins
Yield
Serves 4

Elegant date night worthy dinner out of your Instant Pot? Oh yes you can. This Instant Pot risotto is ready in half the time as the classic stovetop method. Just be sure the grains are well coated in oil before adding your liquid in order to prevent clumping. Using this easy technique, the richly creamy rice dish makes a perfect blank canvas for experimenting with all of your favorite add-ins, such as green peas or butternut squash. If you’re not feeling scallops, shrimp would be equally delicious in this elegant yet effortless seafood dinner. 

How to Make It

Step 1

Heat Instant Pot on Sauté setting. Heat 2 tablespoons of the oil and 1 tablespoon of the butter until melted. Add leeks, and cook, stirring often until softened, about 5 minutes. Add garlic, and cook 1 minute. Stir in rice and thyme; cook, stirring often until coated, about 1 minute. Pour in wine, and cook until slightly reduced, 2 to 3 minutes. Stir in broth, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper until combined. Press “Cancel”, and secure lid on pot. Set to High Pressure setting for 7 minutes.

Step 2

While risotto cooks, prepare scallops. Pat scallops dry with a paper towel, and sprinkle with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Heat remaining 1 tablespoon oil in large skillet over high. Add scallops to hot oil, and cook undisturbed until golden brown, about 2 minutes. Flip and cook until cooked through, 1 to 2 more minutes. 

Step 3

When pressure cooking is complete, carefully release the pressure. Carefully remove lid, and stir well until creamy. Stir in cheese, zest, juice, and remaining 2 tablespoons butter until combined. Divide risotto among 4 shallow bowls. Top each with 3 seared scallops, and sprinkle with tarragon.

You May Like

Ratings & Reviews