Ingredients

• 2

  cups
  White Arborio Rice suggested substitutions
• 3 ¹⁄₂

  cups
  vegetable stock
• 2

  cups
  cherry tomatoes, whole
• 1

  cups
  sweet onion, diced
• 1

  cups
  Parmesan, grated
• ¹⁄₂

  cups
  tomato sauce, canned
• ¹⁄₄

  cups
  white wine, dry or semi-dry (we used sauvignon blanc)
• 3
  garlic cloves, crushed
• 3

  tbsp
  olive oil
• 2

  tbsp
  butter
• 1

  tbsp
  white sugar
• 1

  tbsp
  crushed red pepper
• ¹⁄₂

  tsp
  oregano, dried
• ¹⁄₄

  tsp
  thyme, dried
• Sea salt to taste
• Basil, for garnish

Instructions

1. Set Instant Pot to “Sauté.” Add olive oil and onion. Sauté for 5 minutes. Add garlic, sugar, oregano, thyme, crushed red pepper, sea salt, and white wine. Sauté for another 5 minutes. Add rice and sauté for 2 minutes. Add tomato sauce, whole cherry tomatoes, and vegetable stock.
2. Pressure cook the risotto: Close the lid of the pressure cooker. Set the valve to “Sealing” and start the pressure cooker on “High” for 7 minutes. Once completed, quick release the remaining pressure.
3. Open lid and add butter and Parmesan. Set to “Sauté” and stir with a spatula constantly for 2 minutes. Make sure to scrape the bottom of the pot to prevent sticking.
4. Garnish with basil and serve immediately. Enjoy!