1teaspoonextra virgin olive oilor oil of your choice
1onionchopped
1carrotsmall-medium, chopped
3clovesgarlicchopped
½stalk of celeryfinely chopped
1dashred/white wineabout 20 ml (optional, can use some of the stock)
300garborio rice
800mlgammon stock
100ggammon leftoversdiced, don’t worry if you have less, add what you’ve got, it all contributes to the flavour
80gextra mature cheddar cheeseor cheese of your choice, grated
Instructions
Add the 1 teaspoon of oil to the inner pot. Press Sauté and set to Less. Add the chopped onion, carrot, garlic and celery and stir to coat in the oil. Put the glass lid on and let it sauté for a few minutes.
Add a dash of red wine or about 20 ml of stock and stir the rice in. Mix it well.
After 1-2 minutes, add the stock. As it’s gammon stock, don’t add any salt just yet.
Make sure the sealing ring is in and well pressed down. Lock the lid in. Steam release handle point to Sealing, unless you have a self-sealing lid (how cool are they?).
Stir in the diced ham, check to see if it needs any salt.
Duo Crisp Users: at the end, stir in the ham, quickly scrape the walls down with a silicone spatula. Sprinkle the cheese and put the Air Fryer Lid on, pressing down to make sure it connects well. Press Broil, 204°C, in total I did 8 minutes. 4 minutes and checked. Added 2 minutes and checked again. Another 2 minutes and it was perfect.
Notes
If you don't have the air fryer lid, just stir in the cheese at the end when you add the ham or brown it under the grill or in the oven.*Instant Pot TerminologyQuick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.