Risotto Bolognese By: Chop Secrets Cuisine Modern Course Dinner, Lunch, Main Course Difficulty Easy Duration 30-60 min Cooking Technique Pressure Cook, Sauté Notes ["*The MANUAL and PRESSURE COOK buttons are interchangeable."] Keywords 30-60 min, 4 - 6 servings, bacon, bay leaf, beef broth, can diced tomatoes, carrot, celery, Chop Secrets, chopped fresh parsley and additional grated parmesan, contributed, cook 35 min, cooked sausage crumbles, dinner, easy, freshly grated parmesan, garlic, lunch, main course, marsala wine, modern, of an onion, prep 5 min, pressure cook, risotto rice, sauté, tomato paste Prep Time 5 min Cook Time 35 min Servings 4 - 6 servings Ingredients 3 slices bacon1/2 of an onion1/2 cup carrot1/2 cup celery1 clove garlic1 cup risotto rice1/3 cup marsala wine5 cups beef broth14.5 oz can diced tomatoes6 oz cooked sausage crumbles1 tbsp tomato paste1 bay leaf1/4 cup freshly grated parmesan2 tbsp chopped fresh parsley and additional grated parmesan 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. Previous Next