4 c. low-sodium chicken broth
2 tbsp. butter
1 medium onion, finely chopped
3 cloves garlic, minced
1 tbsp. fresh thyme leaves
2 c. arborio rice
1/4 c. dry white wine
3/4 c. freshly grated Parmesan
Kosher salt
Freshly ground black pepper


1. Heat the broth in a medium sized pan over medium heat.
2. Choose SAUTE setting of instant pot and melt the butter. Add onions and cook for 5 minutes till soft. Add garlic and thyme and cook until fragrant. Add rice and stir till toasted, 2 minutes.
3. Use wine to deglaze the pot. Cook until the wine is absorbed and then turn SAUTE function off.
4. Add the warm broth and place the lid on pot. Set to MANUAL and set the timer at 5 mins.
5. Use quick release to release the pressure. Stir in parmesan after removing the lid. Season with salt and pepper.