Instant Pot Risotto with Seared Scallops

An elegant date night dinner worthy of your instant meal? Oh, yes, you can. This instant potted risotto cooks twice as fast as the classic stove-top risotto. Just make sure that the grains are well coated with oil before adding liquid to prevent lumps from forming. Using this simple technology, a rice dish with a thick, creamy flavor is the perfect empty space to experiment with all your favorite additives, such as green peas or pumpkin nuts. If you don't like scallops, the prawns will be just as delicious in this elegant yet casual seafood dinner.
Preheat the instant pot in Saute mode. Heat 2 tablespoons butter and 1 tablespoon butter until melted. Add the leeks and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook for 1 minute. Add the rice and thyme; cook, stirring frequently, until lightly coated, about 1 minute. Pour in the wine and cook until slightly thickened, 2-3 minutes. Add the broth, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Click "Cancel" and close the pot lid. Set the high pressure mode for 7 minutes.While the risotto is cooking, prepare the scallops. Dry the scallops with a paper towel and sprinkle with the remaining 1 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. Add the scallops to the hot oil and cook, without stirring, until golden brown, about 2 minutes. Turn over and cook until tender, another 1-2 minutes.When pressure cooking is complete, carefully release the pressure. Carefully remove the lid and mix well until creamy. Add the cheese, zest, juice, and remaining 2 tablespoons of butter until smooth. Divide the risotto into 4 shallow bowls. Place 3 toasted scallops on each plate and sprinkle with tarragon.