Pressure Cooker Risotto

I have an Instant Pot, which is a combo pressure cooker, rice cooker, slow cooker, yogurt maker and more. It's been really fun playing with this new appliance. So if anyone is still reading this blog, I'm about to start putting pressure cooker recipes on here. Brace yourself.

This came from hippressurecooking.com

INGREDIENTS

• 2 cups of Arborio Rice (can be substituted with "Short Grain White Pearl" rice)
• 4 cups (or 1L) of chicken or vegetable broth
• 1 onion, chopped
• 1 swig of white wine
• Extra Virgin Olive Oil
• 1 tablespoon parmesan cheese
• salt and pepper to taste

INSTRUCTIONS

1. In the pre-heated pressure cooker on medium heat add the oil, and onion. Sauté the onion until it becomes translucent (about 5 minutes).
2. Add the rice and lightly toast it to release the starch. When you add the Arborio rice to the onions, the rice will turn from solid white to translucent as it absorbs the oil and onion juice, then in about a minute back to white. Wait until just a couple of grains look golden and your rice is toasted!
3. Add a swig of white wine and un-stick any grains from the bottom of the cooker with it and stir the rice until the wine has fully evaporated.
4. Add the broth (or broth and veggie mixture), mix and close the top immediately.
5. Close and lock the lid of the pressure cooker.
6. For electric pressure cookers: Cook for 7 minutes at high pressure.
   For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 7 minutes pressure cooking time.
7. When time is up, open the cooker by releasing the pressure. For electric pressure cookers cook for a minute less (since the release takes longer) and remove the inner pot from the cooker immediately to keep the rice from over-cooking .
8. The risotto should appear just slightly too wet. Stir, and the rice will continue to absorb the extra liquid in about 30 seconds. If the rice is still very wet, put the open pressure cooker back on a medium flame, without the lid, and finish cooking it this way - stirring often- until it reaches the right consistency.
9. For a classic finish, melt a tablespoon of butter and grated cheese and stir in right before serving.

Baklava

I found this recipe off delciouslyyum.com. It was pretty easy, it's just time consuming to make this. I changed minor things, but followed this recipe pretty closely.

Ingredients:

1. 1 (16 oz.) package phyllo sheets, thawed
2. 1 lb. (about 4 cups) walnuts, finely chopped
3. 1 teaspoon ground cinnamon
4. 1 cup granulated sugar
5. 3/4 cup water
6. 1/2 cup honey
7. 1 cup (2 sticks) unsalted butter, melted (I ended up using closer to three sticks.)

Instructions

1. Thaw phyllo sheets. I usually take mine out of the freezer an hour before I'm ready to start making the baklava.
2. 1. Meanwhile, using your food processor, chop walnuts into small pieces. Add cinnamon and give it another quick pulse to incorporate. Set aside.
3. Next, combine sugar, water, and honey in a medium saucepan. Bring mixture to a boil while stirring frequently. Once mixture has come to a boil and sugar is completely melted, reduce heat and simmer mixture for 4 minutes. Remove from the stove and let cool completely.
4. Next, melt butter.
5. Before you're ready for assembly, butter a 9-x-13-inch baking pan and preheat oven to 325 degrees F. Remove phyllo sheets from the packaging and trim sheets according to your baking pan. My phyllo sheets were about 1" too long, so I just cut them accordingly. This varies depending on the brand of phyllo sheets you purchase.
6. 2. For the assembly: {Step 1} Add one sheet of the phyllo dough to the baking pan and brush with melted butter. Repeat process with another 9 phyllo sheets. Until you have a stack of 10 buttered phyllo sheets. Top with 3/4 cup of the chopped cinnamon walnuts. {Step 2} Top walnut layer with another phyllo sheet, butter and repeat until you have a stack of 5 buttered phyllo sheets. Top with another 3/4 cup of the chopped cinnamon walnuts. Repeat {STEP 2} 3 more times. Finally {Step 3}, add another 10 phyllo sheets, buttering each sheet between layering and spreading the remaining butter on top. (6 layers of phyllo all together.)
7. (I watched a tutorial on cutting the Baklava and it helped a ton to watch it. It suggested chilling the Baklava before cutting, which I can see be very helpful, but I didn't do this.)
8. 3. Cut baklava lengthwise into four 1 1/2" wide strips. Then cut diagonally to form diamond shapes. Place baking pan in the oven and bake for 1 hour 15-20 minutes or until top is golden brown. Remove from the oven and place on wire racks. Immediately pour cool honey syrup over the top and let cool completely. 
9. (Another recipe suggested letting the flavors mellow for at least six hours before eating. I did this and it was a great idea.)

Notes

1. Can be stored at room temperature for up to 7 days.