Miso Butter Carrot Risotto

Creamy, cozy, and packed with flavor, this miso butter carrot risotto is proof that comfort food doesn’t have to be complicated. Made in the Instant Pot® RIO™ 4QT Mini Multi-Cooker, it brings sweet carrots, savory miso, and buttery richness together into a dish that feels both weeknight-easy and dinner-party special.

INSTRUCTIONS

1. Set the Instant Pot to Sauté – Normal. Add 3 tablespoons of butter to the pot until melted. Add 1 tablespoon of miso paste and mash with the back of your spoon to incorporate. Add the sliced tri-color carrots and grated ginger. Sauté for 2-4 minutes, until tender and lightly caramelized. Stir frequently as the miso will brown quickly. The carrots should have some color, but still have a crunch. Pour into a side bowl and stir in chopped scallions. Scrape up any browned bits from the pot. 
2. Add the remaining butter to the pot until melted, then toss in the onion and ginger. Sauté for 2–3 minutes until softened and fragrant. Stir in the remaining miso paste and mash until incorporated. Add the grated carrots and cook for another 1 minute. Salt to taste. Turn off the pot.
3. Add the arborio rice, stirring to coat with the butter and aromatics. Pour in the broth and scrape the bottom of the pot to release any browned bits.  
4. Seal the lid and Pressure Cook on High for 6 minutes. Perform a quick release as soon as cooking ends.
5. Stir in the Parmesan until creamy. Adjust with a splash of broth or water if the risotto is too thick. Salt to taste.
6. Spoon the risotto into bowls. Top with sautéed tri-color carrots, sesame seeds, and fresh cilantro.