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Export 8 ingredients for grocery delivery
Step 1
In a medium saucepan over medium-high heat, warm broth to a low simmer.
Step 2
Heat a 6-quart Instant Pot to “Saute.” Add butter and oil. When butter is melted, add onion and salt, and cook, stirring, for 3-4 minutes or until onions are translucent. Add garlic and cook, stirring, for 1 minute or until fragrant.
Step 3
Add rice and cook, stirring, for 2-3 minutes to “toast” the rice. You’ll see the edges become slightly translucent.
Step 4
Add wine and scrape all brown bits off the bottom of the pot. Cook for 2-3 minutes or until wine is slightly reduced.
Step 5
Add broth and thyme, stir, and push down any rice that is sticking to the edges of the Instant Pot.
Step 6
Place cover of Instant Pot on and turn valve to seal.
Step 7
Set to “Manual” (or “Pressure Cook,” depending on your model), high pressure, and set time for 5 minutes.
Step 8
When the pressure cooking has finished, quick release the pressure by turning the valve to “vent.”
Step 9
Remove lid, and stir in Parmesan cheese. Taste and season with salt and pepper.
Step 10
Best served immediately. It will continue to thicken as it stands and cools.
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