PROGRAM Pressure Cook

PRESSURE High

RELEASE Natural

1 tbsp unsalted butter

¹⁄₂ medium yellow onion, finely chopped

³⁄₄ tsp kosher salt

¹⁄₄ tsp freshly ground black pepper

1 tbsp olive oil

8oz (225g) fresh baby portobello or crimini mushrooms, sliced

2 tsp chopped fresh thyme

1¹⁄₂ cups uncooked Arborio rice

2 tbsp dry white wine

3¹⁄₂ cups From-Scratch Chicken Stock or low-sodium chicken stock

¹⁄₂ cup freshly grated Parmesan cheese

¹⁄₂ cup chopped fresh parsley

1. Select Sauté, and add the butter and onion to the inner pot. Sauté for 2–3 minutes, and then add the kosher salt and pepper.

2. Add the olive oil, mushrooms, and thyme to the pot. Sauté for an additional 2 minutes. Add the rice and stir well to coat with the oil.

3. Add the wine and cook until the liquid evaporates, stirring continuously. Stir in the chicken stock.

4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 10 minutes. When the cook time is complete, allow the pressure to release naturally for 10 minutes, and then quick release the remaining pressure.

5. Remove the lid and stir in the Parmesan and parsley. Transfer to serving bowls. Serve hot.