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Confetti Egg Salad
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
4 - 6 servings
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Ingredients
- 3 slices bacon chopped
- 1/2 of an onion finely diced
- 1/2 cup carrot diced
- 1/2 cup celery diced
- 1 clove garlic minced
- 1 cup risotto rice
- 1/3 cup marsala wine
- 5 cups beef broth warmed
- 14.5 oz can diced tomatoes undrained
- 6 oz cooked sausage crumbles
- 1 tbsp tomato paste
- 1 bay leaf
- 1/4 cup freshly grated parmesan
- 2 tbsp chopped fresh parsley and additional grated parmesan for garnish
Ingredients
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Instructions
- Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is nearly crisp.
- Add onion, carrot, celery and garlic to the pot and saute until softened, 4-5 minutes.
- Add rice and cook and stir 3 minutes more.
- Add wine and broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add diced tomatoes and their juices, sausage crumbles, tomato paste and bay leaf. Stir to incorporate.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE function*. Use the +/- keys and program the Instant Pot for 10 minutes.
- When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
- Stir to incorporate remaining liquid, returning to SAUTE mode as needed.
- Stir in parmesan and adjust seasonings.
- Serve hot garnished with chopped fresh parsley and additional grated parmesan.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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The rice to broth ratio is pretty wet: recommend adding about half a cup of rice to the recipe (haven’t tried that yet, though).
Good flavors. But I found the dish too soupy. It also gave me diarrhea for the next 24 hours. I think that reducing all that animal fat in a pressure cooker makes the dish difficult to hold in your stomach for very long. Could just be me though. 🙂