Instant Pot Risotto Sofrito

pressureluckcooking.com

Denmart

2 tablespoons extra-virgin olive oil

2 tablespoons (¼ stick) salted butter

1 medium Spanish or yellow onion, diced

1 large red bell pepper, diced

3 cloves (1 tablespoon) garlic, minced or pressed

¼ teaspoon (or a generous pinch) of saffron (optional)

2 pounds boneless, skinless chicken thighs and/or breasts, cut into bite-sized pieces

1 ½ teaspoons seasoned salt

1 teaspoon smoked paprika (regular is fine too)

1 teaspoon oregano

1 teaspoon dried parsley flakes

2 cups arborio rice, unrinsed (it must be this kind of rice)

5 cups Sofrito Broth (I use 5 teaspoons Better Than Bouillon Sofrito Base from the Culinary Collection + 5 cups water - see Jeff's Tips)

1 (14.5-ounce) can diced tomatoes, with their juices

2 cups shredded manchego or shredded Mexican cheese blend (or a mix of the two)

10 ounces frozen peas (optional)

Directions at pressureluckcooking.com

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