First of all it’s Instant Pot risotto. So, if you’re a snob like some people I could mention looking down his nose perched on the saddle on a horse, you may not want to try it. When I told him I’d made risotto and that I’d used an Instant Pot, he shrieked “THAT’S NOT RISOTTO!!!”
But if you have an Instant Pot and want some pretty damn good risotto-like dish this one is sure fire. And not only was it delicious it was amazingly fast and easy. Sauté your mushrooms and onions in the pot, add your stock and rice and pressure cook it for 6 minutes. Add the peas, butter and cheese. That’s it. It was awesome. Of course, I had this hideously expensive carnarolli rice that I’ve had for a decade and had never been opened (rice improves with age) and my stock was good enough to eat by itself. Those things do make a difference.
Of course if you had an envelope of turkey gravy you could probably use that. Just don’t tell certain royal mounted police, if you know what’s good for you.