Instant Pot Risotto with Pan Seared Scallops
- 1 tbsp extra-virgin olive oil
- 1/3 cup chopped garlic
- 1/3 cup onion chopped
- 1½ cups arborio rice
- 1/2 cup white wine
- 3½ cup hot vegetable broth
- 1 cup pan seared scallops crisp and brown
- 1/2 tsp red pepper flakes
- 1/2 tsp salt
Select “Sauté” function on the Instant Pot pressure cooker.
Add oil, garlic and onion to its cooking pot. Sauté until soft.
Stir in rice and wine. Cook until well absorbed.
Pour in vegetable broth.
Secure the lid and cook on “Manual” function for 5 minutes at high pressure.
Release the pressure completely then remove the lid.
Serve warm with seared scallops.