Instant Pot Risotto with Sausage Bolognese
By 
Serves 4 to 6
You’ll Need
- 1 onion, peeled and roughly chopped
- 1 carrot, peeled and roughly chopped
- 1 stick celery, roughly chopped
- 1 small clove of garlic
- 1 tablespoon olive oil
- 1 lb. sweet or spicy Italian pork sausage, casings removed
- 2 cups Arborio rice
- 1/3 cup white wine
- 3 cups chicken broth
- 1 can (398 mL) Hunt’s Heirloom Diced Tomatoes
- 1/3 cup freshly grated Parmesan cheese, plus extra to serve
- Salt and pepper
- Optional: fresh basil, to serve
Prep and Cook
- Combine the onion, carrot, celery and garlic in the bowl of a food processor fitted with a steel blade and process until the veggies are finely minced. Set aside.
- Select the sauté option on the Instant Pot. Pour in the olive oil and warm. Add the vegetables and sausages to the pot and cook, breaking up the meat with a wooden spoon, until the sausage is browned, 3 to 5 minutes.
- Mix in the rice and cook, stirring frequently, until it becomes translucent around the edges but remains white in the core, about 3 to 4 minutes more. Add the wine and let it cook off.
- Stir in the stock and Hunt's Heirloom Tomatoes. Turn off the cooker, cover and lock the lid in place. Turn on the manual setting for 6 minutes.
- When the cooking time is up do a quick release of the pressure. Open the lid and stir. The mixture may look soupy, which is ok. Let it sit for 1 minute and then stir it again. The result should be a creamy risotto.
- Stir in the Parmesan and season with salt and pepper to taste. Serve at once with extra Parmesan and fresh basil, if desired.
In step one you mention carrots but there are no carrots listed in the ingredients. Which is correct?
Hi Tish! Sorry about that. We were missing the carrot in the ingredient. We’ve added it!
I tried this in my Instant Pot – but got a “Burn” message. So I finished it on the stovetop. Very tasty, but not for instant pot.
Also got the “burn” message, wish I read the comments before trying this 🙁