Bacon and Egg Risotto
Prep time: 12 minutes, Cook time: 12 minutes, Serves 2
1½ cups chicken stock
2 poached eggs
2 tbsps. grated Parmesan cheese
3 chopped bacon slices
¾ cup Arborio rice
Set your Instant Pot to Sauté and add the bacon and cook for 5 minutes until crispy, stirring occasionally.
Carefully stir in the rice and let cook for an additional 1 minute.
Add the chicken stock and stir well. Lock the lid.
Select the Manual mode and set the cooking time for 6 minutes at Low Pressure.
Once cooking is complete, do a quick pressure release. Carefully open the lid.
Add the Parmesan cheese and keep stirring until melted. Divide the risotto between two plates. Add the eggs on the side and serve immediately.