Instant Pot Risotto with Seared Scallops

Nicole McLaughlin
Updated

Elegant date night worthy dinner out of your Instant Pot? Oh yes you can. This Instant Pot risotto is ready in half the time as the classic stovetop method. Just be sure the grains are well coated in oil before adding your liquid in order to prevent clumping. Using this easy technique, the richly creamy rice dish makes a perfect blank canvas for experimenting with all of your favorite add-ins, such as green peas or butternut squash. If you’re not feeling scallops, shrimp would be equally delicious in this elegant yet effortless seafood dinner. 

Serves 4

Ingredients

3 tablespoons olive oil, divided
3 tablespoons unsalted butter, divided
1 1/2 cups diced leeks (from 2 leeks)
2 garlic cloves, minced
1 1/2 cups Arborio rice
3 thyme sprigs
1/2 cup dry white wine
1 quart lower-sodium chicken broth
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
12 large sea scallops
3 ounces Parmesan cheese, grated (about 3/4 cup)
1 teaspoon lemon zest plus 1 teaspoon fresh juice (from 1 lemon)
2 teaspoons chopped fresh tarragon


Well Done