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Author Laurel Randolph: Redefining Fast Food with an Instant Pot

Bestselling author Laurel Randolph expertly mixes traditional cooking methods with the convenience of multi-cooker cooking. In her new cookbook, The Instant Pot No-Pressure Cookbook: 100 Low-Stress, High-Flavor Recipes, Laurel shows us how to create a wide range of healthy, flavorful meals using fresh ingredients—without taking hours of time.

“If you aren’t using your instant pot to make risotto, then stop right there. You’re having risotto for dinner,” says Laurel. “The cooker takes ordinary rice and turns it into a creamy, decadent dish, and you barely have to stir.”

Roasted Tomato and Feta Risotto

Serves 4-6


  • 6 garlic cloves, unpeeled and whole, plus 4 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 ½ lbs. grape or cherry tomatoes
  • 4 tablespoons butter
  • 1 large onion, diced
  • ½ cup white wine
  • 2 cups short-grain white rice
  • 4 ½ cups vegetable broth
  • Salt and pepper
  • 3 oz. crumbled feta cheese
  • 2 tablespoons grated parmesan cheese
  • ¼ cup chopped fresh chives


  1. Preheat oven to 400 degrees.
  2. Coat the whole garlic cloves in ¼ teaspoon oil, and place on a small piece of foil. Crumple the foil into a ball around the garlic, place in a small pan, and put in the oven. Bake for 5 minutes.
  3. Meanwhile, toss the tomatoes with the remaining oil on a baking sheet with sides. Once the garlic has been roasting for 5 minutes, add the tomatoes to the baking sheet, uncovered (keep the garlic in the foil) and cook with the garlic for 15 to 20 minutes, or until the tomatoes are all burst, but not burnt. Let the garlic cool a bit before scraping out all of the roasted insides and mashing it into a paste.
  4. Turn on the Sauté function on the Instant Pot. Once hot, add the butter, followed by the onion. Sauté for 3 to 4 minutes, until the onion is translucent. Add the minced garlic and cook for 1 minute. Add the wine and cook for 3 to 5 minutes, or until the alcohol smell has cooked off and the wine has reduced by half.
  5. Turn off the Sauté function. Add the rice and broth. Season with salt and pepper and stir. Secure the lid.
  6. Cook at high pressure for 7 minutes and use a quick release.
  7. Add the mashed roasted garlic and stir well for a creamy texture. Add 2 ounces of the feta and the parmesan and stir. Taste for seasoning.
  8. Serve topped with the tomatoes, chives, and a sprinkle of feta cheese.

Note: This recipe works well with short-grain brown rice, too. Follow the recipe as written, except cook at high pressure for 25 minutes.

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