This instant pot risotto is a quick and easy dish that avoids all the usual stirring and effort typically required. It's served with delicious pan-fried blackened cod and includes a pop of color from added peas, making for a dreamy dinner.
1: Hit sauté on your instant pot and add 2 tbsp vegan butter.
2: Add onion and garlic; sauté for 3 mins stirring.
3: Add risotto and broth.
4: Hit cancel and pressure cook for 6 mins.
5: Quick release and stir in remainder of butter and peas; optionally stir in cheese.
6: Pat dry the cod fillets, rub with oil and seasoning.
7: Cook in avocado oil on a hot pan for 3 mins per side.
8: Assemble and enjoy!
