Instant Pot Asparagus Risotto

Engage the Sauté function on your multi-functional pressure cooker (e.g., Instant Pot). Add the butter and allow it to melt. Introduce the shallots and garlic, sautéing for approximately 2 minutes, until softened. Remove the shallots and garlic from the pot using a slotted spoon, setting them aside. (2 minutes)

Add the asparagus pieces to the melted butter in the pot and sauté for another 2 minutes, allowing them to brighten in color. Remove the asparagus and set aside with the shallots and garlic. (2 minutes)

Return the sautéed shallots and garlic to the Instant Pot. Deglaze the pot by pouring in the white wine, stirring diligently and scraping the bottom to dislodge any flavorful browned bits for about 30 seconds. (30 seconds)

Incorporate the Arborio rice into the wine mixture, sautéing for 2 1/2 minutes while continuously stirring and scraping to ensure even toasting and prevent sticking. (2.5 minutes)

Introduce the chicken broth, heavy cream, salt, pepper, and dried thyme. Stir well to combine. Deactivate the Sauté function. (1 minute)

Secure the lid of the Instant Pot, ensuring it is properly locked. Select the high-pressure setting, setting the timer for 6 minutes according to the manufacturer's instructions. Allow the pressure to build naturally, which typically takes 10 to 15 minutes. (10-15 minutes)

Once the cooking cycle is complete, carefully release the pressure using the quick-release method, following the manufacturer’s guidelines, which should take approximately 5 minutes. (5 minutes)

Unlock and carefully remove the lid. Gently stir in the shredded Parmesan cheese and lemon juice, continuing to stir until the cheese is fully melted and the risotto is creamy. Fold in the reserved asparagus, shallots, and garlic. (3 minutes)

Allow the risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving, achieving the perfect creamy consistency. (3-4 minutes)