Instant Pot Bacon Tomato Risotto

Ingredients

• 1 teaspoon black pepper
• 1/2 cup grated Parmesan
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons seasoned salt
• 4 tablespoons (1/2 stick) salted butter
• 3 cloves (1 tablespoon) garlic, minced or pressed
• 1 bunch scallions, sliced
• 10-ounce jar sun-dried tomatoes, diced and with 2 tablespoons of the oil reserved
• 10 ounces pancetta or thick-cut bacon, diced (you can use up to a pound if you want it extra bacon-y)
• 3-4 large shallots (about 1/2 pound), diced
• 1/2 cup dry white wine, like sauvignon blanc (if not using wine, add an additional 1/2 cup broth)
• 2 cups arborio rice (yes, it MUST be arborio rice for a risotto – no need to rinse it beforehand)
• 4 1/2 cups broth of your choice (I used 4 1/2 teaspoons Garlic Better Than Bouillon + 4 1/2 cups water)
• 1/2-1 teaspoon crushed red pepper flakes (optional, for spice)
• 6-ounce can tomato paste (you can halve this if you want it less tomatoey)
• 1-2 tablespoons hot sauce (optional, for spice)
• 5.2-ounce package Boursin (any flavor) or spreadable herb cheese (optional, for a creamy finish)