Creamy and flavorful tomato spinach risotto cooked in an Instant Pot

Indulge in a creamy and satisfying tomato spinach risotto made easily in the Instant Pot. This recipe combines the classic flavors of tomato and spinach with the richness of risotto. With minimal effort and in a fraction of the time, you can enjoy a restaurant-quality dish at home. The Instant Pot ensures perfectly cooked rice with the ideal creamy consistency, while the tomatoes and spinach add freshness and nutrition to the dish. It's a perfect meal for any occasion.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 1/2 cup dry white wine (optional)
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup packed fresh spinach leaves
• 1/2 cup grated Parmesan cheese

Directions

1. Set the Instant Pot to 'Saute' mode and heat the olive oil.
2. Add the diced onion and minced garlic to the pot and sauté until translucent.
3. Add the arborio rice and stir well to coat the grains with oil.
4. If using, pour in the dry white wine and stir until absorbed by the rice.
5. Add the vegetable broth, diced tomatoes (with their juice), dried basil, dried oregano, salt, and black pepper to the pot. Stir well to combine.
6. Close the Instant Pot lid and set the valve to 'Sealing'.
7. Cook on high pressure for 6 minutes, then do a quick release to release the pressure.
8. Carefully open the Instant Pot and stir in the fresh spinach leaves.
9. Close the lid and let the residual heat wilt the spinach for 2 minutes.
10. Open the lid again and stir in the grated Parmesan cheese until melted and well incorporated.
11. Serve the risotto hot, garnished with additional grated Parmesan if desired.

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