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Instant Pot Miso Risotto
Course
Main Course
Cuisine
American
Keyword
Miso Risotto, rice, shallots
Prep Time
5
minutes
minutes
Cook Time
13
minutes
minutes
Total Time
18
minutes
minutes
Servings
6
Calories
440
kcal
Author
Corrie
Ingredients
6
tablespoon
extra virgin olive oil
¼
cup
shallot
minced
3
garlic cloves
2
cup
rice
2
teaspoon
soy sauce
4
cup
chicken stock
½
teaspoon
lemon juice
kosher salt
to taste
¼
cup
yellow miso paste
Instructions
Turn on the instant pot and select sauté.
Add shallot, garlic and sauté for about 2 minutes.
Add rice and sauté for 4 minutes.
Add soy sauce and cook for 2 minutes.
Add miso paste and stock and mix well and then close the lid of the instant pot.
Set the instant pot to “Manual” at low pressure for 5 minutes, release the pressure naturally through steam vent.
Open the lid of the instant pot.
Stir in lemon juice, if it is too soupy let it simmer for a while.
If it is not too soupy serve it.
Nutrition
Calories:
440
kcal
|
Carbohydrates:
60
g
|
Protein:
10
g
|
Fat:
17
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
5
mg
|
Sodium:
772
mg
|
Potassium:
307
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
15
IU
|
Vitamin C:
2
mg
|
Calcium:
36
mg
|
Iron:
1
mg