Risotto Bolognese


  • 3 slices bacon
  • 1/2 of an onion
  • 1/2 cup carrot
  • 1/2 cup celery
  • 1 clove garlic
  • 1 cup risotto rice
  • 1/3 cup marsala wine
  • 5 cups beef broth
  • 14.5 oz can diced tomatoes
  • 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
  • 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.
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