Risotto Bolognese
Servings Prep Time
4 – 6servings 5minutes
Cook Time
35minutes
Servings Prep Time
4 – 6servings 5minutes
Cook Time
35minutes
Ingredients
  • 3slices baconchopped
  • 1/2 of an onionfinely diced
  • 1/2cup carrotdiced
  • 1/2cup celerydiced
  • 1clove garlicminced
  • 1cup risotto rice
  • 1/3cup marsala wine
  • 5cups beef brothwarmed
  • 14.5oz can diced tomatoesundrained
  • 6oz cooked sausage crumbles
  • 1tbsp tomato paste
  • 1 bay leaf
  • 1/4cup freshly grated parmesan
  • 2tbsp chopped fresh parsley and additional grated parmesanfor garnish
Instructions
  1. Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is nearly crisp.
  2. Add onion, carrot, celery and garlic to the pot and saute until softened, 4-5 minutes.
  3. Add rice and cook and stir 3 minutes more.
  4. 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.
  5. Add diced tomatoes and their juices, sausage crumbles, tomato paste and bay leaf. Stir to incorporate.
  6. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  7. Using the display panel select the MANUAL or PRESSURE function*. Use the +/- keys and program the Instant Pot for 10 minutes.
  8. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  9. Stir to incorporate remaining liquid, returning to SAUTE mode as needed.
  10. Stir in parmesan and adjust seasonings.
  11. Serve hot garnished with chopped fresh parsley and additional grated parmesan.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.