Instant Pot Tomato Basil Risotto

Step 1: Mix the chicken stock and the dehydrated tomato powder; set aside.

Step 2: Press the sauté button on the instant pot and melt the butter, add the garlic and cook for about half a minute or until the garlic starts to soften.

Step 3: Add the rice and the wine and cook until the rice is translucent and starts sticking.

Step 4: Turn the instant pot off.

Step 5: Add the basil, stock and dehydrated tomato mixture, and set the pot to manual for five minutes. Secure the lid making sure the valve is in the sealing position.

Step 6: When the pot has run its course, turn the valve to the venting position and turn the pot off.

Step 7: Wait until all the steam has evaporated and the pressure has been released from the pot, then twist the lid off.

Step 8: Add the Parmesan cheese and stir to mix well.

Step 9: Wait a couple of minutes, add some fresh chopped basil, and serve.