Modified from blog
2 tbsp butter
1 small onion, diced
3 gloves garlic, minced
1 tsp thyme (or 1 tbsp fresh)
2 cups Arborio rice
1/3 cup dry white wine (or additional chicken broth)
4 cups chicken broth, warmed (so they gave specific temperatures....I just stuck it in the microwave for 2 minutes and called it good...you can also use vegetable if you are going for true meatless)
1/2 tsp salt
1/2 cup Parmesan cheese
1 lemon, juiced
***Meat/Vegetables
Turn on instant pot to sauté and set it warm up. Add butter and melt. Add in onions and sauté for 2 minutes. Then add in garlic and thyme and sauté for 1 more minute. Add in rice and toss with butter mixture to coat. Toast rice for a few minutes.
Add white wine and let simmer for about 2 minutes, while scrapping up the bits from the bottom.
Turn off sauté and add in broth and salt. Place lid on cooker and set to high pressure (mine has a white rice option that I used) for 5 minutes.
When finished, let naturally release for at least 10 minutes then let rest of pressure out.
Stir in Parmesan and lemon juice. ***
***I also add in pre-cooked halibut at this point and you could also add in that or pre-cooked chicken. A quick cooking veggies, like broccoli or peas could also be added at this point.