Instant Pot Risotto Carbonara
Instant Pot Risotto Carbonara is creamy and flavorful, and takes less than 30 minutes to cook!
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Ingredients
- 3 ½ cups chicken stock
- 8 ounces pancetta (diced)
- ½ small onion (minced)
- 3 cloves garlic (minced)
- 1 ½ cups arborio rice (uncooked, *see note )
- ½ cup white wine
- ½ cup shredded Parmesan cheese (plus more for garnish)
- 2 tablespoons salted butter
- 4 large egg yolks
- salt (to taste )
- chopped fresh parsley (for garnish )
Steps
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In a medium saucepan over medium-high heat, bring the chicken stock to a simmer.
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Set an Instant Pot to Saute and add the diced pancetta. Cook the pancetta, stirring occasionally until the fat has rendered and it begins to crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
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Add the onion and garlic to the rendered fat and cook for 1 minute, or until fragrant. Add the rice to the pot and stir until well combined, toasting the rice for 2 to 3 minutes.
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Add the wine to the pot to deglaze it, scraping up any brown bits in the bottom of the pot. Add the heated chicken stock and stir until well combined. Cook at high pressure for 5 minutes. Once done, quick-release the pressure.
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Remove the cover and stir in the Parmesan, butter, and pancetta until smooth and creamy. Quickly stir in the egg yolk, one at a time, and season with salt to taste. Serve immediately, sprinkled with Parmesan and garnished with minced fresh parsley.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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