AUTOPLAY
PARMESAN RISOTTO STUFFED PEPPERS
10 steps
Hello!
What you’ll need
2 Tbsp
Butter
2 Cups
Risotto Rice
4
Bell Peppers
1 Tbsp
Olive Oil
1 Cup
Chopped Mushrooms
1/2 Cup
Fresh Shredded Parmesan Cheese
1 Small
Small Onion - Diced
4 Cups
Chicken Stock
1 1/2 Cups
Water
In your Instant Pressure Cooker, add butter and oil to inner or and turn on the sauté mode.
1. In your Instant Pressure Cooker, add butter and oil to inner or and turn on the sauté mode.
1
Add chopped onions and sauté for 1-2 minutes
2. Add chopped onions and sauté for 1-2 minutes
2
Stir the mushrooms in and sauté for 1 minute.
3. Stir the mushrooms in and sauté for 1 minute.
3
Pour the rice into the inner pot and stir on sauté mode for 2-3 minutes.
4. Pour the rice into the inner pot and stir on sauté mode for 2-3 minutes.
4
Add the chicken stock a little at a time, scraping the bottom of the pot.
5. Add the chicken stock a little at a time, scraping the bottom of the pot.
5
Cut the tops of the peppers off & remove seeds. Arrange them in a pan that will fit in the inner pot
6. Cut the tops of the peppers off & remove seeds. Arrange them in a pan that will fit in the inner pot
6
Scoop Risotto mixture into peppers. It will have a lot of liquid. Add any extra to the pan.
7. Scoop Risotto mixture into peppers. It will have a lot of liquid. Add any extra to the pan.
7
Lower the pan with the peppers into the Instant Pot with a sling.
8. Lower the pan with the peppers into the Instant Pot with a sling.
8
Set pressure valve to sealing. Set for manual high pressure time of 5 min. Allow pressure release.
9. Set pressure valve to sealing. Set for manual high pressure time of 5 min. Allow pressure release.
9
Enjoy your delicious Parmesan Risotto Stuffed Peppers
10. Enjoy your delicious Parmesan Risotto Stuffed Peppers
10
Thanks!