Step 1

In a small saucepan set over low heat, add chicken broth. Let broth warm while preparing remaining ingredients

Step 2

Turn Instant Pot on SAUTE. When hot, add 2 tablespoons butter. Once the butter has melted add the shallot and cook for about 2 minutes, stirring frequently. Add garlic and cook until fragrant.

Step 3

Stir in rice, salt, and pepper. Cook for 1 minute, stirring frequently. Pour in warm broth, stir then close lid.

Step 4

Turn Instant Pot on MANUAL mode with high pressure selected for 6 minutes. Once cooked, allow for the pressure to release manually by switching the valve to venting, this usually takes 5 minutes.

Step 5

Remove the lid and stir in the remaining butter and the parmesan. Let rest for 5 minutes, stir and serve.

Step 6

Garnish with additional parmesan or a sprinkle of freshly minced parsley.