Instant Pot Carrot-Saffron Risotto

For brown rice use equal parts water snd rice. Pressure cook on high for 15. Natural release for 5 and then quick release. Hope this helps

This recipe was great! It was so so creamy, thick, and subtly flavorful. I made it vegan by -- 1. swapping the butter for vegan butter 2. adding 1 tablespoon of white miso stirred in after pressure cooking (when stirring in the remaining tablespoon of butter) 3. No parmesan I will DEFINITELY make again

This is so delicious and easy! We used the leftovers to make arancini in the air fryer. We just put a square of mozzarella in each ball, rolled them in Parmesan and then panko, and air fried for 12 minutes. Delicious.

This is SO delicious! I was able to halve the recipe to make just over 2 generous servings. I pressure cooked on high for 3 minutes, and then had to saute for 1-2 minutes.

(Yes, I know, "just follow the recipe!") So I don't have an instant pot, but this is still a very fine recipe even if you have to tend it every five or ten minutes. The color is gorgeous, the saffron aroma helps to balance the sweetness of the carrots. I didn't use the onion, but did add chopped celery, so maybe that helped the sweetness too.

Buy an Instant Pot. You won’t regret it.

I was surprised that an instant pot could make such good risotto, but this was great. I made it vegan by using vegan margarine instead of butter and vegetarian broth, and served the cheese on the side.

I did 12 minutes for standard brown rice. It was perfect. May work for arborio too.

This is delicious and easy — all you have to do is follow the recipe as written. The carrot-saffron combination is sophisticated and irresistible.

This was a super fast, delicious, elegant side dish. This may go without saying, but the quality of the wine in this dish matters a great deal.

Highly recommend adding a little dash of papaya and sriracha. you can pick up sriracha at your local grocery store or you can make your own

This works just fine in a regular stovetop pressure cooker, same directions and cooking times, 5 minute timer starts once high pressure is reached. Once it's uncovered, saute and stir until it reaches the consistency you're looking for, for me, it was about 3-4 more minutes.

For those without an instant pot, you can use a Dutch oven to assemble all the ingredients on the stove top and then bake it in the oven checking it every few minutes after 15 minutes or so. I learned this technique from Tuscan chef Judy Witts Francini and will never go back to stirring risotto or dealing with the instant pot for small dishes again. https://divinacucina.com/2015/12/easy-non-stir-risotto-with-pumpkin/

Made this last night. It was delicious, although a little on the salty side (I didn't use low sodium broth, a mistake I will not make a second time). I recommend stirring immediately after you finish pressure cooking. Ours looked very soupy and I initially thought it needed more time but it was just some liquid collected on the top that mixed right in with a good stir. I only used 1 cup parm and could have gotten by with only a 1/2 cup I think. Will definitely cook again.

I prepared this per the recipe. It was outstanding! Amazingly simple for such a delicious risotto. I’ll be modifying for other vegetable risottos in the future.