I love my Instant Pot (a.k.a. my multi-cooker) for a lot of reasons. Beans cook up creamy and tender in less than an hour (without soaking!), meats turn succulent with little coaxing, and I can make hard-boiled eggs for a crowd without breaking a sweat. Obviously, it is an excellent baby-food maker, and, this Instant Pot risotto recipe is a game-changer.
Risotto is practically the definition of a crowd-pleaser. But, pre-Instant Pot it was a dish I only busted out on special occasions. Rarely did I have the time or patience to hover over a steaming pot, adding broth and stirring, adding more broth and doing more stirring, etc. The Instant Pot solves that problem beautifully, requiring only 6 minutes of high-pressure, hands-off cooking. And the result is shockingly good. The rice doesn’t become mushy (as I feared), and it soaks up as much flavor as it would on the stove-top.
This Instant Pot risotto recipe from The Multi-Cooker Baby Food Cookbook is ideal for the whole family. Older babies can practice their spoon skills, since the risotto is thick enough that at least some of it will make it from the bowl to their mouths. It’s mild in flavor and the perfect centerpiece for a fall family supper…any night of the week.
If you are cooking for a baby, skip the salt and add it to the dish at the table for grown-ups and big kids. Once your baby is 12 months you can start adding salt to your recipes.
– 2 Tbs. olive oil
– 1 cup finely chopped onion
– 1 1/2 cups Arborio rice
– 4 cups low-sodium chicken or vegetable broth
– 3/4 tsp. kosher salt (optional)
– 1/2 cup grated Parmesan cheese
– 1 Tbs. unsalted butter
– Zest of 1 lemon
– 1 to 2 Tbs. fresh lemon juice
– Freshly ground black pepper
1. Set the multi-cooker to Sauté, and pour in the olive oil. When the oil is hot, add the onion and cook, stirring frequently, until tender, about 3 minutes. Add the rice and toast, stirring until the edges of the grains are translucent, about 3 more minutes. Stir in the broth and salt (if using). Lock the lid and set to cook on high pressure for 6 minutes.
2. When cooking is complete, press “Cancel” and carefully quick-release the pressure. Stir in the cheese and butter. Continue to stir for 2 to 3 minutes., until the risotto has thickened. Add the lemon zest and lemon juice, plus plenty of pepper. Cool slightly and serve.
Makes 5 servings (about 5 1/2 cups)
What are your favorite Instant Pot meals for the whole family?
Want more Instant Pot ideas? The Multi-Cooker Baby Food Cookbook has over 100 recipes, from purées to finger foods to family meals. Get more info here, and follow me on Instagram for feeding advice and inspiration.