For a quick weeknight dinner that tastes like you slaved over a stove for an hour, try this pressure cooker risotto.

I love risotto, but I lack the upper body strength (and the time) to stand over a pot stirring for 20-30 minutes. That's why I love this recipe.

Risotto is basically a creamy rice dish, and it's the most common way rice prepared in Italy. You need a special kind or rice, arborio, to really make it right. It gets it's creaminess from butter and cheese. It's like the food equivalent of a fuzzy blanket.

The great thing about risotto is that once you get the rice right - you can really switch it up any way you want. The recipe I followed uses shrimp and lemon, but you can go with veggies, like spinach and mushrooms, or chicken and broccoli.

In order to make it correctly on a stove, you'd add the liquid gradually while stirring and stirring the whole time. The Instant Pot, which is just an electronic pressure cooker, allows you to add the liquid at once, step away and relax (or cook the shrimp).

The recipe I used came from The recipe for Creamy Lemony Pressure Cooker Risotto was easy, and so fast in the Instant Pot. You just cook up some onions and garlic, add a little wine, then add the rice and stock - cook under pressure for 5 minutes, stir in the cheese and butter - and VOILA - risotto.

If you haven't bought an Instant Pot yet - DO IT. The time it saves is unbelievable. If you're on the fence, this risotto should convince you.

What's your favorite thing to make in an Instant Pot? Share the recipe with me at

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