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365 Days of Slow Cooking and Pressure Cooking

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April 3, 2017

Instant Pot Parmesan Risotto

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Instant Pot Parmesan Risotto–Creamy, no fuss and no stir risotto made in just a few minutes in your electric pressure cooker.

Click here for a similar recipe that’s made in the SLOW COOKER.

Pin this recipe for later!

Instant Pot Parmesan Risotto--Creamy, no fuss and no stir risotto made in just a few minutes in your electric pressure cooker.

Instant Pot Parmesan Risotto Recipe

One of my favorite comfort foods is risotto. I love the creamy consistency but I don’t love all the stirring and babysitting that it takes when made on the stove top. That’s why making risotto in the Instant Pot or slow cooker is a game changer for risotto lovers. You can have risotto without a lot of fuss.

This recipe for Instant Pot Parmesan Risotto comes from a new cookbook called The “I Love My Instant Pot” Recipe Book by Michelle Fagone of CavegirlCuisine.com.

Michelle includes family friendly recipes such as California Frittata Bake, Creamy Chicken and Broccoli over Rice, Insalata Caprese Mini Meatballs, Coconut Curry Sea Bass, and Asian Mushroom Sweet Potato Noodles, in the book, with a selection of celiac, vegetarian, and paleo recipes. Michelle says, “The more you cook, the more you’ll realize how versatile the Instant Pot® really is. In this book, you’ll find everything you need to know about how to use your Instant Pot®, including how to clean it, how to use the buttons, and what you should have on hand to make your dishes even better.

As a new user of the Instant Pot I really appreciated the first chapter which is entitled “Cooking with an Instant Pot.” It explained a few things that were new to me and helped me feel confident that I could try new recipes in the pressure cooker. I’ve already tried a few of the recipes and they are super easy to follow and understand. I really want to try the Fish Tacos and the Creamed Corn and Creamy Key Lime Pie. The cookbook is at an affordable price point and if you’re looking for some new and exciting Instant Pot recipes I think you’ll really enjoy this cookbook!

Pin this recipe for later!

Instant Pot Parmesan Risotto--Creamy, no fuss and no stir risotto made in just a few minutes in your electric pressure cooker.

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What Instant Pot/Slow Cooker Did You Use?

For this Instant Pot Parmesan Risotto recipe I used this Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. It’s 6 quarts, so the same size as most slow cookers. It cost me around $80 on Amazon. When I made a similar recipe in the slow cooker I used this 6 quart KitchenAid Slow Cooker.

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Instant Pot Parmesan Risotto


★★★★★

4.8 from 20 reviews

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
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Description

There are many amazing things about an Instant Pot®, and one of them is this delicious Parmesan Risotto. No longer do you have to stand over a skillet stirring constantly. Now you can get dinner on the table and get done whatever it is that you need to get done, all
without breaking a sweat.


Ingredients

  • 4 tablespoons butter
  • 1 small onion, peeled and finely diced
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 4 cups chicken broth, divided
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped fresh parsley

Instructions

  1. Press the Saute button on Instant Pot®. Add and melt the butter. Add the onion and stir fry for 3–5 minutes until onions are translucent. Add garlic and rice and cook for an additional minute. Add 1 cup broth and stir for 2–3 minutes until it is absorbed by the rice.
  2. Add remaining 3 cups broth, Parmesan cheese, salt, and pepper. Lock lid.
  3. Press the Manual button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick release any additional pressure until float valve drops and then unlock lid.
  4. Ladle into bowls and garnish each with 1?8 cup fresh parsley (I garnished mine with green onions).

Notes

Excerpted from The I Love My Instant Pot© Recipe Book: From Trail Mix Oatmeal to Mongolian Beef BBQ, 175 Easy and Delicious Recipes by Michelle Fagone (CavegirlCuisine.com). Used by permission of the publisher, Adams Media, a division of Simon & Schuster. All rights reserved. Photography by James Stefiuk.

Michelle Fagone is a mother of two young girls, an entrepreneur, and an avid Paleo food chef. She has a passion for healthy living and for sharing her unique insights via her recipes, her blog, and now her five cookbooks. Despite being a southern gal at heart, her travel and food experiences as a Navy brat and current Army spouse, have enabled a unique appreciation for worldly flavors. While comfort is the basis for most of her recipes, you will often find a twist of exciting flavors and combinations which makes her recipes not only appealing to a broad audience, but uniquely delicious!

What is Arborio Rice?
Arborio rice is a short-grained, starchy rice that lends itself so well to those creamy risotto dishes. Named for the city it was originally grown in, Arborio rice blends well with a multitude of flavors. Not only do savory dishes work well with this variety, but Arborio rice is also a great choice for rice pudding.

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–>>Click here for the a brown rice slow cooker risotto recipe<<–

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Instant Pot Parmesan Risotto--Creamy, no fuss and no stir risotto made in just a few minutes in your electric pressure cooker.

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91 Comments Filed Under: All Recipes, Instant Pot, Meatless, Side Dish Tagged With: 0-2 hours, 5 stars, instant pot

Comments

  1. Rina says

    February 12, 2019 at 11:01 pm

    Delicious! I even messed up and it turned out great. First, I was out of butter so i used mushroom sage olive oil. Then instead of dumping the onions in, i dumped the arborio in and had to fish it out . Then since there was still some rice in the pot, i barely sauteed the onions. I also added some sliced cooked Italian sausage and served with grated parm. Yum!!

    ★★★★★

    Reply
    • Karen says

      February 13, 2019 at 9:15 am

      haha! I’m glad it worked out!

      Reply
  2. Geri says

    February 9, 2019 at 7:22 pm

    DELICIOUS! THE BEST RECIPE!! Karen, I made this risotto tonight. Followed your recipe, but added peas at the end… IT WAS WONDERFUL!!!!!! Thanks so much for your EXCELLENT recipes!!!! This recipe is just the best!!!! Thank you so much….😊

    ★★★★★

    Reply
    • Karen says

      February 11, 2019 at 12:31 pm

      Hooray! Glad to hear this Geri!

      Reply
  3. Heidisue says

    February 8, 2019 at 9:04 pm

    Perfect. Omitted extra salt, used granulated bouillon, added chicken and mushrooms. Picky husband had 3rds, so success in my book.

    Reply
    • Karen says

      February 9, 2019 at 2:30 pm

      YES! Always a win when you can please those picky eaters.

      Reply
  4. Patricia B says

    January 30, 2019 at 8:22 am

    I made this on Monday January 20th. I used Knorr bullion cubes to make the chicken stock. For me using this is more economical and space saving.
    It was too salty. I am new to IP cooking but I think that I will not put salt in a recipe from now on if I use bullion cubes.
    The rice was good! (Even though too salty). Thank you Pat B

    ★★★★

    Reply
    • Karen says

      January 30, 2019 at 2:15 pm

      yeah those bouillon cubes can be really salty!

      Reply
  5. Carmen Pernu says

    January 22, 2019 at 6:23 pm

    Being insecticides this ric we have the same nutrient value as rissoto, have never used tisotto, but many diabetic recipes call for it. Would risot to work in this recipe.love my instant pot. Carmen

    Reply
  6. William says

    January 22, 2019 at 3:52 pm

    There’s never a need for added salt when you are using broth. Other than that nice recipe. Thanks!

    ★★★★

    Reply
  7. Caryn Maika says

    January 21, 2019 at 7:17 pm

    Easy and delicious!

    ★★★★★

    Reply
  8. Maureen says

    January 21, 2019 at 3:59 pm

    I mostly cook for myself and received a 6 quart Instant Pot for Christmas. I already love it as it makes the most amazing soups. I’m just wondering if this and other recipes can be successfully halved as I don’t want to be eating leftovers for days on end and if so what adjustments should be made.

    Reply
    • Karen says

      January 24, 2019 at 1:00 pm

      You can halve my recipes. Just make sure when you halve the ingredients that there is enough liquid for the pot to come to pressure (about 1/2 cup).

      Reply
  9. Karl Woods says

    January 21, 2019 at 1:34 pm

    We can’t afford an instant pot right now. Do you have a slow cooker version of this recipe?

    ★★★

    Reply
    • Karen says

      January 24, 2019 at 1:03 pm

      I’m sorry, I don’t. Not for this particular one. I will get on it soon!

      Reply
  10. Charles Moore says

    January 21, 2019 at 12:42 pm

    This is a great recipe and extremely time saving. Do you have an suggestions for substituting orzo for the rice?

    Reply
    • Karen says

      January 24, 2019 at 1:05 pm

      Orzo would be really yummy. I’m adding this to my to do list because I want to try it out to know for sure how it would work. It would be different liquid amounts and cooking times.

      Reply
  11. Richard says

    December 30, 2018 at 8:53 pm

    The easiest risotto I’ve ever made. Slaving over a burner with cream may produce a slightly better result but I’m really happy with this recipe and will use it often.

    ★★★★★

    Reply
    • Karen says

      December 31, 2018 at 10:50 am

      HOORAY!

      Reply
  12. Jodi Braun says

    November 22, 2018 at 11:23 pm

    I’m eating this right now. I made a few adjustments: added a diced red bell pepper, 5 diced chicken thighs, threw a couple of sticks of fresh thyme in, and added a little infused lemon olive oil (when I added the butter& onions). I made no other adjustments to time, or liquid. It’s perfect! It’s fabulous! Thank you!

    ★★★★★

    Reply
    • Karen says

      November 24, 2018 at 1:09 pm

      Those changes sound really tasty!

      Reply
  13. Donna says

    November 9, 2018 at 3:15 pm

    Made it last night – delish, and the leftovers reheated surprisingly well in the microwave. I substituted white wine for the 1st cup of broth, but otherwise followed the recipe to a T. May I suggest that you tweak the cooking times listed at the top.of the recipe, to include the release time?

    ★★★★★

    Reply
    • Karen says

      November 9, 2018 at 3:39 pm

      Yes, I should do that! Thanks for the suggestion.

      Reply
  14. Kathy J says

    September 26, 2018 at 5:09 pm

    Will this fit in the 3 qt mini instant pot? Also should the pressure be set on high or low for the recipe? Or can I use the rice setting and shorten the time.
    It sounds yummy.
    Thanks

    Reply
    • Karen says

      September 29, 2018 at 5:25 pm

      Yes it will work in the 3 quart. Use high pressure. And just use the manual/pressure cook button.

      Reply
  15. Sunshine says

    September 14, 2018 at 3:53 pm

    Would I be able to double the recipe in the Instant Pot?

    ★★★★★

    Reply
    • Karen says

      September 17, 2018 at 1:48 pm

      yes, double the ingredients and keep the cooking time the same

      Reply
      • Lisa Glickman says

        October 5, 2018 at 10:01 am

        Is it possible to triple the recipe in an 8 quart Instant pot?

        Reply
        • Karen says

          October 5, 2018 at 2:13 pm

          I bet you could.

          Reply
  16. Sonia says

    August 27, 2018 at 6:23 pm

    Just made this tonight and it was PERFECT! So creamy! I’ll never do risotto the old fashioned way again! Thank you!

    Reply
  17. Patricia Abram says

    August 14, 2018 at 10:50 am

    I made this last night and it was perfection! Thank you.

    Reply
    • Karen says

      August 17, 2018 at 12:45 pm

      HOORAY!

      Reply
  18. Delina says

    August 6, 2018 at 8:09 pm

    I made it with basmati rice one night and it was so delicious! I didn’t change a single thing other then the rice and got so many compliments !!

    ★★★★★

    Reply
    • Karen says

      August 6, 2018 at 8:48 pm

      Nice!

      Reply
  19. Barb says

    July 31, 2018 at 2:10 pm

    When you measure the rice, do you use a dry measuring cup or the liquid measuring cup?

    Reply
    • Karen says

      August 1, 2018 at 11:21 am

      dry

      Reply
  20. Colleen Ceyssens says

    July 23, 2018 at 7:56 pm

    First time making risotto – and now I want to make it all the time. Hubs and teenage boy gobbled it up AND said it was great AND said teenager ate all the leftovers for lunch today. Cooked with Lamb Italian Sausage in the Pot for 11 minutes (live in Denver so added 1 minute based on other high altitude suggestions). Thanks, and we’ll be experimenting soon with other risotto recipes.

    ★★★★★

    Reply
    • Karen says

      July 24, 2018 at 8:12 pm

      YUM! That sounds amazing 🙂

      Reply
  21. Phyllis says

    May 20, 2018 at 7:27 pm

    I want to add mushrooms to this, can I just slice them and add with the rice and keep the timing the same?

    Reply
    • Karen says

      May 21, 2018 at 11:53 am

      Yes, that’s what I would do!

      Reply
  22. Michele M Quam says

    May 6, 2018 at 9:43 am

    Can you use a different rice in this recipe?

    Reply
    • Karen says

      May 8, 2018 at 9:21 am

      Arborio rice is the way you traditionally make risotto since it gets so creamy. I have not tried this with another type of rice. I am not sure how it would work!

      Reply
      • Kathleen says

        August 6, 2018 at 12:17 pm

        My mom has used different types and works great with any short grained rice. She has not done in an instant pot but sure it would turn out just as good

        Reply
  23. Chris Chandler says

    April 24, 2018 at 9:38 pm

    This is a great recipe! I love risotto but often don’t have the time to cook it. Can’t wait to try it with some of the other suggestions like white wine or cooking chicken or sausage at the same time. I live at 5300 feet and it comes out perfect with an extra minute of cooking time.

    Reply
    • Karen says

      April 25, 2018 at 10:07 am

      So glad you liked it!

      Reply
  24. Janice Anderson says

    April 10, 2018 at 12:29 pm

    I substituted 3 TBSP infused Black Truffle Olive Oil for the butter and also substituted a pinch of Pinch&Rub Black Truffle Fusion Salt for the regular salt. I also used about 1/3 cup parmesan cheese. Also added a pinch of red pepper flakes for heat. Unbelievably the most tasty and delicious perfect risotto I have ever had. The Black truffle flavor makes it a delicacy!

    ★★★★★

    Reply
  25. Alex says

    April 5, 2018 at 8:30 pm

    When you add in the rice, do you cook it or wash it beforehand? Or do you just dump the uncooked rice without any preparation?

    Reply
    • Karen says

      April 7, 2018 at 9:33 pm

      I just dumped it in.

      Reply
  26. R.J. says

    March 5, 2018 at 8:08 pm

    This was really great! I used only 1.5 TBS of butter, 1/2 an onion, added a swig of white wine and 1/2 tsp of salt. Cooked on high pressure for just 6 minutes, and it was perfect!

    ★★★★★

    Reply
  27. Sarah Thomas says

    February 22, 2018 at 7:16 pm

    Hi! I would love to make this tomorrow but I have twelve people and don’t know how to confidently use my instant pot. If I triple the recipe above, can you please let me know the process/cooking time?

    Thanks for any help you might have!

    Reply
    • Karen says

      February 23, 2018 at 2:20 pm

      You can keep the process the same and the cooking time the same. It will just take more time to come to pressure. You might also want to allow a few more minutes of natural pressure release…like 15. Good luck!

      Reply
      • Patti Dzbanski says

        July 15, 2018 at 9:38 am

        Thanks! That was my question – how to adjust cooking time when you increase servings. So no need to change the High Pressure cook time but increase NPR time.

        Reply
  28. Monica says

    February 16, 2018 at 5:00 pm

    This was so good! I did have trouble finding Arborio rice in my town but found it finally in the bulk bins at the grocery store. As suggested by other reviewers, I added 5 frozen chicken breast tenderloins on top and did not adjust the linquids or cooking time and it came out perfectly! This might be my favorite Instapot recipe I’ve tried.

    Reply
    • Karen says

      February 17, 2018 at 12:11 pm

      Awesome, so glad to hear! Good idea on looking in the bulk bins.

      Reply
  29. Monica says

    February 6, 2018 at 8:48 am

    Thanks for sharing! Normally I follow a new recipe perfectly. In desperation to have a dinner on the table quickly, I threw in 5 raw italian sausages on top of the uncooked risotto. It all cooked in the 10 minutes under pressure. Thanks.

    Reply
    • Karen says

      February 6, 2018 at 11:31 am

      Yum that sounds great!

      Reply
  30. Jen B says

    January 23, 2018 at 4:15 pm

    This is my first Instant Pot recipe attempt. It was delicious. I have a mini and wasn’t sure about how much it would make so halved the recipe. I didn’t need to but it will at least keep me from eating an entire recipe which probably wouldn’t be a good thing for my clothes. 🙂

    ★★★★★

    Reply
    • Karen says

      January 23, 2018 at 8:05 pm

      LOL!!!

      Reply
  31. Denise says

    January 22, 2018 at 5:56 pm

    I made this instant pot risotto for dinner tonight. I followed the recipe exactly except for substituting half a cup of white wine for some of the broth. It came out perfectly! I was so thrilled!

    Reply
    • Karen says

      January 23, 2018 at 8:26 am

      Yum! So glad, Denise.

      Reply
  32. Joe/Lyn says

    January 20, 2018 at 5:19 pm

    I’m preparing the risotto for the 2nd week in a row! Simply fantastic! We poached and cleaned several chicken lobsters and are waiting to vent the rice before adding. Cannot wait!

    Reply
    • Karen says

      January 20, 2018 at 7:05 pm

      Nice! Thanks for sharing 🙂

      Reply
    • Tricia says

      January 28, 2018 at 4:00 pm

      What is Chicken lobsters?

      Reply
      • Karen says

        January 29, 2018 at 2:10 pm

        just a little lobster less than a pound

        Reply
  33. Azra says

    January 7, 2018 at 1:49 pm

    Can’t wait to make this my hubby loves Parmesan risotto but I never make it, I’m too impatient! Lol one question – is this in low, medium or high pressure?

    Reply
    • Karen says

      January 8, 2018 at 2:55 pm

      It’s high pressure. Good luck!

      Reply
  34. Kimmy says

    December 31, 2017 at 7:38 pm

    Great recipe. I added some grated gruyere cheese and roasted asparagus at the end.

    ★★★★

    Reply
    • Karen says

      January 2, 2018 at 5:53 pm

      That sounds fantastic!

      Reply
  35. Jennifer says

    December 13, 2017 at 1:08 pm

    See my comment above 😊

    ★★★★★

    Reply
  36. Jennifer says

    December 13, 2017 at 1:07 pm

    Heavens!
    Comfort in a bowl. This was absolutely delicious. Perfectly cooked and creamy. I added 1/2 cup of white wine, let it cook off and then 1/2 cup chicken stock before adding final 3 cups of stock.
    It’s a keeper!

    Reply
    • Karen says

      December 15, 2017 at 2:56 pm

      Sounds so good, Jennifer! Glad you liked it 🙂

      Reply
  37. Ann says

    November 16, 2017 at 4:38 pm

    Any idea if cooking time needs to be adjusted if doubling the recipe?

    Reply
    • Karen says

      November 16, 2017 at 4:41 pm

      no need to change the cooking time!

      Reply
      • Kathy says

        November 2, 2018 at 1:13 pm

        What about if you want to half the recipe? Does cooking time change?

        Reply
        • Karen says

          November 2, 2018 at 2:44 pm

          Same cooking time!

          Reply
  38. Mollie Spoor says

    November 5, 2017 at 7:30 pm

    Wonderful recipe. I live at 5200 ft, so cooked at pressure an extra 2 minutes. It was perfect and creamy. I mixed roasted butternut squash in and we really enjoyed it!

    Reply
    • Karen says

      November 7, 2017 at 2:28 pm

      Oh, I like the idea of the squash!

      Reply
    • Sara says

      December 29, 2017 at 9:03 am

      Thank you for the high altitude tip…I’m at 5300 feet (and an instant pot newbie) and I just tried this recipe for the first time. It turned out perfectly with the extra two minutes. Delicious! I’ll definitely make this recipe again!

      Reply
  39. LuAnn says

    October 20, 2017 at 8:38 pm

    omg….are you kidding me with this?? I just finished making it and had to taste a spoonful before dinner…………. yum-meeeeeeeeeeeeeeee

    ★★★★★

    Reply
    • Karen says

      October 23, 2017 at 9:25 am

      NICE!!!

      Reply
    • Sandra :) says

      June 26, 2018 at 2:53 pm

      LOL this comment made me laugh – it was my reaction as well! I’ve never made risotto – the instructions always make it seem like too much of a production, so I’ve never attempted it 😀 This recipe was SO easy to do, and it tastes delicious – I’m serving it tonight with chicken fajitas, and the leftovers (lots of planned leftovers :D) will go home with my kids tomorrow when they come to visit 😀 The pinned recipe got moved to my Favourites board, and Risotto will now be appearing regularly on my weekly menus. I appreciate the feedback comments with ideas, too – I’m going to add chicken to mine next time!

      Reply
  40. XT says

    September 21, 2017 at 10:17 pm

    Great recipe! Turned out wonderfully and all without the constant stirring madness!

    ★★★★★

    Reply
    • Karen says

      September 23, 2017 at 12:51 pm

      So great to hear!

      Reply
  41. Melissa says

    September 5, 2017 at 11:05 pm

    This is supposed to be risotto. Instead, it is a gooey, gelatinous mass of chicken broth flavored pasta. Nothing creamy about it. At all.

    Reply
    • Robert says

      January 15, 2018 at 10:23 am

      Melissa, the most likely culprit is the cooking time. Next time, dial it down to 7 minutes and do quick release. Works for me every time 🙂

      Reply
  42. Tom says

    August 16, 2017 at 11:54 pm

    Made this tonight. I had to do some last minute adjustments because I discovered I only had 1 cup of rice. The recipe is easy and fast. It didn’t come out as creamy as I was anticipating, perhaps due to my poor math skills as I adjusted, but it’s still really awesome. This recipe will be in my future. Frequently.

    ★★★★★

    Reply
    • Karen says

      August 18, 2017 at 4:05 pm

      So great to hear, Tom!

      Reply
  43. charlotte diana says

    July 17, 2017 at 9:58 pm

    complete recipe and I like it so much 🙂

    Reply
  44. Charlyn says

    July 16, 2017 at 2:14 pm

    Love this recipe! I’ve made it about 4 times but this last time I included a twist. I added some chicken. I had seen recipes for cooking frozen chicken breasts in the IP and I looked a couple of them up and found that the time was almost identical to the time for this risotto recipe. So right before I closed up the pot I threw in a whole boneless skinless chicken breast and it worked out wonderfully! The chicken was fully cooked and tender and the risotto was still creamy and delicious. I was able to use 2 forks to shred up the chicken in the pot before serving. I won’t always want to add the chicken but it’s great to know I can!

    Reply
    • Karen says

      July 18, 2017 at 3:22 pm

      This is such a good idea! Thanks for sharing 🙂

      Reply
    • Karen says

      January 16, 2018 at 6:04 pm

      Was the chicken breast frozen?

      Reply

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Hi! I'm Karen

I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.
 

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